SouthPark’s Corkbuzz is known for their extensive wine list, chosen by master sommelier Laura Maniec, and their fine sophisticated fare. In just months since opening the restaurant has proven it is one of the best in the city. This issue, Corkbuzz shares a sensational and decadent pork belly recipe you’ve just got to try.
INGREDIENTS:
3 lbs pork belly
4 cups duck fat or olive oil
2 tbsp salt
1 tbsp sugar
1 tsp ground fennel seed
1 tsp ground black pepper
1 tsp granulated garlic
1/2 tsp coriander
METHOD:
Mix all dry ingredients and rub into pork. Allow to sit overnight in refrigerator. Place pork in oven pan and cover with melted duck fat. Wrap the top of the pan with plastic wrap and then very tightly with aluminum foil. Put in 185 degree oven and let cook for 22 hours. Allow pork to rest for 45 minutes in fat after removing from oven. Take pork out of fat and place on a pan with another pan on top. Put in refrigerator with something heavy on top to press pork until cooled completely. Cut pork into 16 equal portions when cooled.
Eggs
8 eggs
3 quarts of water
1 tbsp salt
2 tbsp champagne vinegar
Bring water to a simmer with salt and vinegar added. Crack eggs into a bowl and with a slotted spoon drop into water one at a time. Remove pot from heat, cover and allow to sit for five minutes. Remove eggs and put in an ice water bath to cool.
Kale
2 lbs kale washed and stems removed
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil
Toss kale with olive oil, salt, and pepper. Place on a sheet tray on a piece of parchment paper. Bake in a 250 degree oven for 45 minutes or until crispy.
Squash
1 hubbard squash
4 cups milk
1 tsp allspice
1/2 cup granulated sugar
2 tsp salt
Peel squash and discard seeds. Chop into smaller pieces. Simmer all ingredients in pot for 25 minutes stirring occasionally until squash is tender. Put all ingredients in a blender and puree. Push mixture through a fine meshed strainer.
SERVE:
Sear portioned pork belly in a very hot pan to crisp up. In a fryer or pot of oil heated to 350 degrees drop eggs in for 45 seconds to fry the outside. Place squash puree on a plate and two pieces of pork belly on top of puree. Sit egg next to the pork belly, then garnish with crispy kale.
For a bit more info, visit charlotte.corkbuzz.com.
