Pork belly / warm potato – oyster mushroom salad, and extra old sherry vinegar by Blīcher Creatures Eric and Jen
For the pork belly
3# pork belly with skin still intact
¼ cup salt
1 onion (cut into small dice)
2 star anise
1 tablespoon toasted coriander seeds
½ bottle dry white wine
For the warm potato – oyster mushroom salad
1# fingerling potatoes (cooked until done; cut into medium dice)
6 oz oyster mushrooms (cut into ½ strips)
½ shallot (minced)
3 tablespoon soy oil
2 teaspoons mustard
2 teaspoons BLiS #9 Sherry Vinegar
1 teaspoon BLiS Fish Sauce
1 teaspoon BLiS Smoked Soy Sauce
BLiS Elixir Extra Old Sherry Vinegar
¼ cup of ash from one of BLiS’ barrels used to age fish sauce (if possible)
Deep fat fryer
For the pork belly
- Make a brine with one quart of hot water and ¼ cup of salt. Make sure the salt is completely dissolved.
- Place pork belly into bring and let rest for 2 hours
- Take pork belly out of brine and rinse off.
- In a roasting pan just large enough to pork belly, place the diced onions, star anise, coriander seed, and pork belly. Pour wine over pork belly, cover, and braise in a 325 degree oven until tender. This will take between 2 – 3 hours.
Once pork belly is cooked, remove from pan and place onto a sheet tray. Put into refrigerator, and place another sheet try on top of pork belly. Place about 5# of weight on the top sheet tray to press belly for 24 hours.
For potato – oyster mushroom salad
In a 10” fry pan, heat up 2 tablespoons soy oil over medium heat until oil begins to lightly smoke; add mushrooms.
- Cook mushrooms, stirring occasionally until mushrooms have a nice brown color on them, then add shallot, stir in, and cook for 30 more seconds.
- Transfer mushrooms to a plate with paper towel to drain any excess oil, then put into a mixing bowl.
- Add remaining ingredients to bowl; mix well.
To finish plate
- Make sure fryer is on and temperature is set to 375 degrees.
- Cut pork belly into 4 even portions.
- Remove skin with a sharp knife. The skin will come off very easy. Cut skin into 2 even pieces.
- Fry skin until crispy; drain on a paper towel.
- Heat some soy oil up in a 10” fry pan over medium heat until oil just begins to smoke. Sautee pork belly in two batches until golden brown on all sides.
- While pork belly is cooking let’s make the ash by grinding ash in a spice grinder into a powder. Place ash into a bowl and add soy oil until a medium thick past forms. Season with a bit of salt.
- After pork is finished cooking, pour any remaining fat out of pan.
- Put pan back on stove over medium heat. Gently warm up potato salad carefully stirring until warmed through.
Using a kitchen brush, paint a 2 inch strip of ash paste across each plate. Then put a piece of pork belly in the middle of the ash with some of potato salad alongside of the belly. Drizzle some of the Extra Old Sherry Vinegar around plate and rest the cracklings on the belly.
Recipe and Photo Credit:
Eric and Jen from The Cooks' House
Our Blīcher Creatures also have a cook book "Cooks' House: the art and soul of local, sustainable cuisine" available here!