"Recipes from the Chef's Kitchen"

Show 753

10 & H Street NW
Washington, D.C.

Kevin Villalovos - Chef de Cuisine (left)
Chris Straub - Manager (right)

 Pork Belly BLT

1)   A Brioche
2)   Mayonnaise
3)   Arugula
4)   Sweet Tomato Jam (see recipe below)
5)   One prepared Pork Belly (see recipe below)

1)   Toast the brioche and cover one side with the mayonnaise.
2)   On top the mayo place the cleaned baby arugula and then a layer of sweet
       Tomato Jam.
3)   Finely...on top add the star of the plate the Crispy pork belly.

For the Pork Belly
1)   4 Pork Bellies
2)   3 tbs. Thyme
3)   3 tbs. Fennel
4)   3 tbs. Coriander
5)   3 tbs. Sugar
6)   4 tbs. Salt
7)   3 tbs. Pepper

1)   Choose A belly with a good ratio of fat - this will disappear during the long
       cooking time and as they say fat = flavor. It also helps to keep the meat
       moist and will be the difference between having a good result and a piece
       of leather.
2)   Score the skin - get your butcher to do this if you don't want to.
3)   Place the thyme, salt, fennel and coriander seeds into a mortar and grind
       it using the pestle. Add the oil and continue until a paste forms.
4)   Spread the paste onto the pork skin, making sure you get into all the score
       marks - use your hands to get the best result. Cover with plastic and place
       in the fridge for 6 hour.
5)   Preheat the oven to 245°C/475°F.
6)   Place the pork, skin side up, on a roasting dish and cook for 30 minutes or
       until the skin is crisp.
7)   Lower the temperature to 175°C/345°F. Pour half a cup of water into the
       roasting dish and cook for 3 hours or until the meat is tender. You should
       be able to easily pull the meat apart.

For the Sweet Tomato Jam
1)   2 ripe Tomatoes
2)   4 oz. raw Sugar
3)   1 1/2 oz. minced Shallots
4)   2 oz. Ginger
5)   pinch Chili Flakes
6)   2 tbs. Butter
7)   1 tsp. Paprika
8)   Salt and Pepper to taste

1)   In a cold pan add the butter shallots, and ginger over low to med heat,
       careful not to color the shallots.
2)   Simmer for about 3 to 4 minuets until soft and translucent then add the
       rest of the ingredients and simmer until about 3/4th of the water has
       evaporated.  You’ll end up with a rich sweet aromatic tomato jam.
3)   Let cool at room temperature and serve as is.

CURE Root Vegetable Salad

1)   2 oz. Fennel
2)   1 1/4 oz. Carrots
3)   1 oz. Parsnips
4)   1/4 oz. Radishes
5)   1/2 oz. Golden Beets
6)   1/2 oz. Red Beets
7)   4 Chives
8)   1/2 oz. Ash ripened Goat cheese (Pipe Dreams Formage)
9)   1/4 oz. Tarragon Vinaigrette
10) Salt and Pepper to taste

1)   Shave the fennel, Radishes, and parsnips, quarter the beets, and carrots,
       cut the chives into 1 inch in length.
2)   Season red beets with tarragon vin. in a separate bowl because they will +
       bleed on to the other vegetables.
3)   Season all the rest of the ingredients in a new bowl with the tarragon vin.
4)   Place the red beets on the plate first and top the beets with the rest of the
       ingredients finely top it all of with the goat cheese.

In the Studio Kitchen with Kevin Villalovos
(right) and Lindsey Gustin (left)

Good Eating!!!