For Chef Bill Taibe of LeFarm, a holiday is not a holiday without a little pork belly. Here is his amazingly decadent yet simple preparation for Slow Roasted Pork Belly with Apple Pulp, Fresh Horseradish Root & Arugula. I'm already drooling...
SLOW ROASTED PORK BELLY with Apple Pulp, Fresh Horseradish Root & Arugula
Serves 6-8 people
4lbs Pork Belly
Salt & Pepper
Herb De Provence
White Organic Sugar
2-3 Local Apples
1 pc Fresh Horseradish Root
Crème Fraiche – Store bought, i.e. Kendall Farms Crème Fraiche
Rub Pork Belly with 3 parts salt/1 part herb de provence/1 part sugar & a little cracked pepper.
Let sit and dry cure for 1 hour.
On wire rack, roast in 425 degree oven for 20-30 minutes until oven seared.
Lower oven to 250 degrees and slow roast for approx 5 hours or until internal thermometer reads 160 degrees.
Grate Apples and Horseradish Root over the Pork Belly. Drizzle Crème Fresh and add a handful of Arugula to the plate, drizzle some Olive Oil over Arugula.