BLACK OLIVE & MUSHROOM STFD PORK BELLY

By BobD

Ingredients

• BLACK OLIVE AND MUSHROOM-STUFFED PORK BELLY WITH CAPER BERRIES AND GARLIC CHIVES
• Chef-Owner Charlie Trotter
• Wild mushrooms (chanterelles, oyster, or porcini), cleaned 3 C
• Shallots, minced 2 TBS
• Butter 2 TBS
• Kalamata olives 1/2 C
• Capers, rinsed 1/2 C
• Flat-leaf parsley, chopped 1 TBS
• Pork, ground 1/4 C
• Pork fat, ground 1/4 C
• Anchovies, salt-packed, filleted, rinsed, and chopped 15 each
• Salt and freshly ground black pepper as needed
• Baby pork belly 1 1/2 Lb
• Grapeseed oil 3 TBS
• Garlic chives 28 each
• Olive oil 1 TBS
• Caper berries, thinly sliced 8 each
• Meat stock reduction 1/2 C

Details

Servings 4
Adapted from plateonline.com

Preparation

Step 1

1. Preheat oven to 400 degrees F. Cook mushrooms, shallots, and butter in a hot sauté pan over medium heat for 5 minutes, or until mushrooms are tender.

2. Finely chop mushrooms and place in large bowl with olives, capers, parsley, ground pork, pork fat, and anchovies. Toss ingredients together and season to taste with salt and pepper.

3. Place pork belly on a cutting board and insert a long, very sharp knife through side of cut end of belly, creating a pocket that goes through to other side.

4. Using a pastry bag fitted with a half-inch tip, fill pork belly with mushroom mixture. Place pork belly in a hot sauté pan with grapeseed oil and cook over medium heat for five minutes on each side, or until golden brown. Roast pork belly in oven for 40 to 50 minutes, or until cooked. Remove from oven and let rest for 5 minutes. Cut into 1-inch thick pieces.

5. To prepare garlic chives and caper berries, cook garlic chives in olive oil in a small sauté pan over medium heat for 2 minutes, or until hot. Place caper berries in a saucepan with meat stock reduction and warm over medium heat for 3 minutes, or until hot.

6. Arrange some wilted garlic chives and a slice of pork belly at an angle in center of each plate. Spoon caper berries and meat stock reduction around plate and top with freshly ground black pepper.