Pork Belly and Heirloom Beans

Chef Ignacio Patzy from Lazy Dog Restaurant and Bar visits the Good Day kitchen to make a pork belly and bean entree. The restuarant has a new spring menu celebrating American farmers and ranchers.

Pork Belly and Heirloom Beans

2 T. Vegetable Oil
1 lb Pork Belly
1 T. Salt
½ tsp. Black Pepper
1 large Onion, rough chopped
1 head Garlic, cut in half
5-6 Sprigs Thyme, fresh
1 each Bay Leaf
1 qt. Pork or Chicken Broth

Add oil to a saucepan over medium-high heat. Season pork belly and lay fat side down into oil. Cook until golden brown and the fat is rendered out some. Flip the pork belly and sear the meat side for 5 minutes. Add the onions, garlic, bay leaf and thyme. Stir until onions are softened. Add the broth and cover. Simmer for 2-3 hours until very tender. Remove from broth and refrigerate overnight. Strain the broth and reserve for the sauce recipe.

Pork Belly Sauce

3 cups Reserved Pork Belly Broth from braise
½ cup BBQ Sauce, your favorite
1 T. Garlic, freshly chopped
½ tsp. Cumin, ground
½ tsp. Smoked Paprika, ground
¼ tsp. Oregano, ground
½ cup Red Wine Vinegar
½ tsp. Salt
¼ tsp. Black Pepper

Stir all together and reserve for reheating beans.

Beans Prep

1 cup Beans, Scarlet Runner
1 cup Beans, Snowcap
1 cup Beans,  Large Lima
1 cup Beans, Calypso

Soak each bean overnight separately in enough water to cover completely. Drain the next day and cook in fresh water to cover over medium heat. Average cook time is 30-45 minutes.  Taste each bean until tender. Once tender strain and cool down. Once cooled, toss together and reserve refrigerated until needed.

Pickled Mustard Seeds

¼ cup Mustard seeds, yellow
¾ cup Apple Cider Vinegar
¼ tsp. Salt
1 T. Honey
½ tsp. Tumeric

Combine all ingredients in small sauce pot. Cook over medium heat until the vinegar is fully absorbed and the mustard seeds are plump. Remove from pot and refrigerate until needed.

Grilled Country Bread

Your Favorite Baguette, cut into ¾” slices
Olive oil, as needed
Salt and Pepper, as needed
Chopped Parsley, fresh as needed

Spray the bread with olive oil and season with salt and pepper. Grill on each side until lightly charred and toasted. Sprinkle both sides with fresh parsley.

Green Onion Crumble

1 cup Panko Bread Crumbs
½ cup Green Onions, top only
¼ cup Olive Oil
½ tsp Salt

Place green onions, salt and olive oil in blender and puree until smooth. Mix green onion puree into bread crumbs. Over medium-low heat place crumbs in a pan and stir to lightly toast.  Do not turn the crumble brown by overcooking. Reserve at room temperature for up to 4 hours.

Final Pork Belly and Heirloom Beans Dish

1 T. Olive Oil
3 pieces Beeler’s Pork Belly, cooked and cut into 2” pieces
1.5 cups Zürson Heirloom beans, cooked
6 fl oz Pork Belly Sauce
2 T. Onions, julienne cut and cooked
1 T. Celery, diced and cooked
1 T. Carrots, diced and cooked
1 T. Tomatoes, diced and cooked
1 T. Hatch Chilies, roasted and diced
2 pieces Grilled Country Bread
2 T. Green Onion crumble, toasted
1 T. Pickled Mustard Seeds

Cook pork belly in olive until crispy on the outside and hot inside over medium-high heat. Rotate to crisp each side. About 10 minutes.

LINK: www.lazydogrestaurants.com