Braised Pork Belly with Cranberry Compote

Preparation time: 25 minutes, plus marinade overnight | Cooking time: 4 hours | Makes: 4-6 servings

pork belly

• 3-4 lbs. pork belly
• 1 tablespoon. fennel pollen
• 1 tablespoon. celery salt
• 2 tsp. garlic powder
• 1 tsp. black pepper, coarse ground
• 2 tbsp. butter
• 1 chopped onion
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 3 cups of beef or pork broth
• 1 cup of red wine
• 1/2 cup of cider vinegar
• 1 package. Driscoll’s Blueberries
• 6 tbsp. butter, refrigerated

warm blueberry compote

• 2 packages. Driscoll’s Blueberry Volume
• 1/4 cup of orange juice
• 2 tbsp. raw or turbinado sugar

Mashed Cauliflower

• 1 pound. cauliflower florets
• 1-2 tbsp. whole wheat mustard (preferably pommery)
• 1 tablespoon. butter

Garnish

• Celery sprouts, lemon juice and kosher salt

Instructions

1. Combine the cranberries, orange juice, and 2 tablespoons of sugar in a small saucepan. Bring to a simmer over medium heat until the sugar is melted and the berries are shiny. Set aside.

2. Cut pork belly into 3×4-inch pieces. Combine fennel pollen, celery salt, garlic powder, and pepper; rub evenly over pork. Cover and refrigerate overnight.

3. Preheat oven to 375°F.

4. Place pork in deep roasting pan or Dutch oven. Grill uncovered 20 minutes. Prick the entire layer of fat with a roasting fork. Return to the oven for 20 minutes or until the fat begins to brown and melts. Scrape off excess salt and seasonings. Reduce oven to 325°F.

5. Meanwhile, melt butter in a large skillet. Add the onions, carrots, celery, and bay leaf. Cook over medium heat until very soft. Add broth, red wine and cider vinegar; bring a boil Keep away from heat.

6. Add broth mixture to roasting pan. Cover and return to oven for 2-1/2 hours until pork is very tender. Allow roast to cool slightly, then remove roast and strain remaining broth into roasting pan.

7. Simmer broth in saucepan until slightly reduced; season to taste with salt and pepper.

8. Simmer 1 package of blueberries and 1 tablespoon butter in another saucepan until juices are released. Add the reduced broth, simmer for 1 minute, then strain through a fine strainer. Return the sauce to the pan. Bring to a simmer and beat in the butter 1 tablespoon at a time until the sauce is thick and silky.

9. Boil the cauliflower in salted water until tender. To drain. Spread out on a baking sheet and place in a hot oven to dry out slightly, about 6 minutes.

10. Puree cauliflower, mustard, and butter in a food processor until smooth.

Serve

1. Reheat ingredients as needed. Pour the cauliflower puree into serving plates. Slice the pork and place it next to the puree. Pour the warm cranberry compote over the pork and surround with warm cranberries. Garnish with celery sprouts drizzled with lemon juice and a pinch of kosher salt.

special ingredients

1. Pork belly comes from the ‘belly’ or underside of a pig and is succulent and rich in flavor. This cut is not widely available in supermarkets, but it can be ordered from the manager of the meat department if requested. Pork belly may also be available online and in some ethnic food stores, including the Chinese and Hispanic markets. Fennel pollen and celery sprouts can be found in Italian specialty food stores or gourmet spice shops.