Pork Belly
4lb Pork Belly
3g Caraway
1g Garlic
1lb Pork Fat
2 TSP fresh Thyme
For Brine:
4 Cups Water
1 Cup Salt
Put pork belly in oven dish and cover totally with brine for 24hrs in the refrigerator.
After 24hrs empty leftover water and cover pork belly entirely with pork fat and spices. Bake for 3-4 hrs in the oven at 225F till soft.
Cut soft pork belly in squares and grill on the BBQ till perfection.
Chanterelle
1/2 lb Small Chanterelle
2 TSP Butter
Salt
Wash, dry and cut Chanterelles thin slices. Put butter in a frying pan, add chanterelles and a little salt, and sauté till soft.
Baby Heirloom Tomato
1/2 lb Baby Heirloom Tomato
1 TSP Salt
1 TSP Sugar
1 cup Red Wine Vinegar
1 cup of sliced Lovage
Fresh crushed Black Pepper
4 cups water
Wash and cut Heirloom Tomatoes in halves. Mix together spices, water and vinegar, combine with the tomatoes and refrigerate for 48 hrs.
Vinegar Gel
250 ml Gegenbauer P.X. Noble Sauer (available at specialty food shops or Food Emporium in NYC)
5 pieces of Gelatins
1 Cup Water
Put Gelatin in a pot with water and vinegar, stir and bring to boil. Set aside and let cool until it turns into a thick paste. Once cool mix paste until liquefied again and serve with tomatoes, chanterelles and pork belly on the side.
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