Bourbon Barrel Smoked Pork Belly With Heirloom Carrots and Spicy Maple Syrup
Smoke the pork belly with bourbon barrel staves for 12 hours at 200º.
If you don’t have a smoker, you may braise the pork belly.
3 ounces pork belly
2 ounces carrot purée
1 ounce roasted heirloom carrots
1 ounce raw heirloom carrots
Drizzle of spicy maple syrup
Sear the pork belly. On a plate, place some carrot purée. Place the pork belly on top. Garnish with roasted and raw heirloom carrots. Drizzle with spicy maple syrup.
Serves about 7
15 ounces diced carrots
¼ ounce ground ginger
3 ounces red bell pepper, diced
2 ounces yellow onion, diced
3 ounces Marcona almonds
2 cups water
Kosher salt to taste
Sweat the onions and red bell pepper in a stock pot. Add almonds and ginger; stir to combine. Add diced carrots and water. Salt to taste. Cook at low temperature until carrots are just cooked through. Place mixture in a blender and process until smooth.