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(by chef Ross Derrick, Kelowna, BC)
2 kg skinless and boneless fatty pork belly, cut into one inch chunks
400 ml dry white wine
16 black peppercorns, lightly crushed
12 juniper berries, lightly crushed
3 bay leaves
6 cloves garlic, crushed
generous grating of nutmeg
kosher salt
  • Mix all the ingredients except the wine together and let sit for 30 minutes.
  • Place in a medium size pot then pour the wine over top.
  • Place over medium heat and cook for 4-6 hours, stirring once or twice until very tender and cooked.
  • Strain the liquid from the pork pressing on the pork gently to help this along, keeping the liquid.
  • Put the pork in a bowl and shred with two forks .
  • Remove the bay leaves, and any visible signs of pepper or juniper.
  • Taste the pork and add more salt and pepper if necessary.
  • Pack tightly in either vac pac or place in a metal container.
  • Pour over the reserved juices – the fat will form a layer on the top.
  • Cover with plastic wrap and refrigerate for at least a day.
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