Warm Pinot Noir Radicchio Salad With Slow Roasted Pork Belly, 25 year Balsamic Glaze
Created by Chef Brian Overhauser – Director of Culinary Wine Sales at The Chefs Table
Hahn SLH Estate Winery, Winner “Best Chef ” Harvest Festival 2010
Featured Chef Pebble Beach Food & Wine
Preparation time: 2 days
Cooking time: 3 hours
The pork belly should be placed in the brine and chilled 2 days.
5lb pork belly (placed in brine and chilled 2 days)
1 gallon of water
3 cups apple cider
4 cloves, whole
½ cup salt, kosher
½ cup brown sugar
10 black pepper corns, crushed
2 Royal Rose Radicchio heads, whole
4 cups 2010 Hahn Monterey Pinot Noir
4 tablespoons balsamic vinegar, quality, aged
2 tablespoons rendered pork fat
1 tablespoon sugar
Place all brine ingredients in sauce pot, bring to a simmer and turn off heat. Let brine cool to room temperature, place pork belly in brine and chill for 2 days.
After two days, take pork out of brine and pat dry. Preheat oven 350°. Place pork belly on wire rack, fat side up, place on sheet tray. With paring knife, score fat diagonally. Season with salt and pepper.
Place pork in oven. Check after 2 hours and rotate tray. Check in another hour, pork should feel very soft and melty. Skin should be crispy and golden brown. Take pork out of oven and rest 30 minutes. Keep fat for dressing.
Cut round parts off head of radicchio, at both ends, so it will sit flat. Slice horizontally to create two segments. Do same with 2nd head. With 3” cookie cutter, cut perfect round segment from each section to create a round pile of layers and place in middle of large platters.
Cut pork belly meat away from most of pork fat and put aside.
Warm pan on cook top and add rendered pork fat and brown sugar. Add vinegar and Pinot Noir reduction. Cook until sugar is dissolved and set aside.
Place reserved pork belly pieces around each radicchio stack and pour warm dressing over top.