Chef Stu Stein
Terroir Restaurant & Wine Bar
Wine Note by Cole Danehower
Recommended: You will need a wine with enough backbone to hold up to the spicy rub yet somehow elegant enough to balance the complexity of the dish. Joe Dobbs crafted the Pinot Noir for the Jovino label to be extremely food friendly, and well balanced. An impressive wine that marries ripe and rich character with complex flavors, a sense of finesse and finishing with a flurry of fleshy tannins.
Bltslow Roasted Pork Belly with Lettuce Velouté & Tomato Gelée
Spice wet rub/pork belly
3 pounds tomatoes, stemmed and quartered
1 hot chili pepper, seeds and veins removed
2 teaspoons ground star anise
2 teaspoons ground cinnamon
2 teaspoons ground black pepper
2 teaspoons ground coriander
2 teaspoons ground fennel seed
4 cloves, ground
2-inch piece fresh ginger, finely chopped
6 cloves garlic, finely chopped
3 tablespoons soy sauce
6 ounces granulated sugar
1 pork belly, rind removed, approximately 2 1/2 pounds
In a blender, combine all ingredients and pulse to form a paste. Place pork belly in a deep hotel pan and generously cover with spice rub. Wrap and place in cooler to marinate overnight.
Preheat the oven to 225°F. Remove belly from the marinade and place on a roasting rack on top of a roasting pan. Place in oven and roast 8 hours.
1.4 pounds lettuce, such as green oak leaf or green romaine
1/4 pound butter, unsalted and at room temperature
Kosher salt and ground white pepper, to taste
1 tablespoon butter, unsalted
1/2 tablespoon all purpose flour
1 cup chicken stock
1 bay leaf
To make the lettuce butter, place the lettuce in a food processor and pulse until roughly chopped. Mix lettuce with 1/4 pound softened butter until smooth and the lettuce is evenly distributed. Season with salt and pepper. Roll butter into a log and refrigerate until ready to use.
In a sauce pan over medium heat, add the butter. When the butter is melted, add the in flour and cook, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes. Slowly stir in stock and add the bay leaf. Bring the mixture to a boil, stirring constantly, then reduce to a simmer and cook for 20 to 25 minutes. Season to taste with salt and pepper. Strain through a fine strainer and keep warm.
2 1/2 gelatin sheets
4 ounces tomato juice
1/4 teaspoon freshly grated horseradish
Celery salt, to taste
Lemon juice, to taste
Worcestershire sauce, to taste
Hot sauce, to taste
Kosher salt and ground black pepper, to taste
Place gelatin sheets in cold water.
In a saucepan over medium heat, combine all ingredients except gelatin sheets. When boiling, remove the gelatin sheets from the water and add to tomato liquid, stirring until the gelatin is dissolved. Remove from heat, pour into a shallow pan and refrigerate until set. When set, cut into small dice.
12 ounces green oak leaf lettuce, blanched
Preheat the oven to 450°F. Cut the pork belly into 3-ounce to 4-ounce pieces and place in a small sauté pan. Place in the oven and cook until belly is warm and a crust has formed on the top and the bottom.
Place belly on top of blanched lettuce, drizzle plate with lettuce velouté and tomato gelée.