Bourbon Barrel Smoked Pork Belly With Heirloom Carrots and Spicy Maple Syrup

Serves 2

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.

Carrot Purée

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.

Posted on 2018-09-10 by