Herb Encrusted Pork Belly, Mashed Potatoes & Shaved Fennel Salad
4 Lbs. pork belly
1 cup roasted garlic (puréed)
¼ cup rosemary, sage, thyme (chopped)
4 ea. Russet potato's (cut into small pieces)
½ Lb. butter
1 cup whipping cream
1 ea. fennel (shaved)
1 ea. watermelon radish (julienned)
3 Granny Smith apples (peeled, cored, sliced into 8wedges)
½ cup sugar
1/8 cup Apple Cider vinegar
1 Tbsp. honey
1 shallot (diced)
1 cup olive oil
1 Tbsp. dijon mustard
Preheat oven to 325F.
For the Pork Belly: season porkbelly with salt & pepper, & rub roasted garlic into meat. Spread chopped herbs all over evenly. Place pork belly on roasting rack & cover with aluminum foil. Roast for 3 hours & check to see if is finished, the meat should pull apart easily. Set aside & let rest.
For the Mashed Potatoes: boil potatoes starting with cold water until fork tender. Strain water & mash in butter with cream adding a little extra cream if to dry. Season with salt & pepper & serve For the Apple Cider Vinaigrette: in a blender put vinegar, Dijon, honey, shallot, & purée. Slowly drizzle oil into top of blender until emulsified. Fish with salt & pepper.
For the Caramelized Apples: heat up skillet until scolding hot. Add apples & cook with a dab of butter, slowly add the sugar & cook until caramelized.
To plate: place mashed potatos on the bottom, place a piece of pork belly on top. Combine the radish & shaved fennel with the vinaigrette. Top the salad on top of the pork belly. Add apples off to the side.