Serves: 4 people
Ingredients:
1 Quart chopped Brussels sprouts
2 Tbls unsalted Butter
Sauce:
2 quarts Unfiltered Apple Cider
½ tbl Chopped Rosemary
1 tsp Sherry Vinegar
Preparation:
Place the cider and rosemary in a pot and reduce, slowly skimming the solids as they come to the surface. When the cider has turned to a syrup, add the vinegar and remove from heat. Be careful not to reduce too much as the Cider will burn very easily.
Pork Belly:
3 lbs
Ask your butcher for the thickest piece available, preferably from a heritage pork breed such as Berkshire or Duroc. They have better flavor and marbling and more meat for the braising process.
2 quarts Chicken Stock
1 Large Carrot, Chopped
1 piece Bay Leaf
Whole Black Pepper Corns 1 tbl
Star Anise 1 Piece
Celery Chopped 2 Stalks
1 Onion Rough Chopped
Salt to taste
Preparation:
Use a deep pot to braise the pork belly, place Pork Belly in center of pot and surround with spices and vegetables. Cover completely with Chicken stock and place over burner. Heat stock on medium flame until hot and season with salt to taste. When hot cover the pot with an oven proof lid or aluminum foil and place in a pre-heated oven set to 325 degrees. Bake for 2 hours or until the Pork is soft and can be pulled apart with a fork.
When finished cooking remove from liquid and cool. Reserve the liquid to reheat the pork.
Spaetzle:
Flour 3 cups
Eggs 4 each
Water 1 cup
Chives 2 tbls
Extra Virgin Olive Oil 1 tbl
Salt and ground pepper to taste
Preparation:
Combine all the liquids and slowly mix in the flour using gentle motions so as not to overwork the glutens in the flour. When combined let rest 20 minutes to relax the dough.
Over a pot of boiling salted water use a perforated pan (or colander) to pass the batter through the holes into the water until batter is completely passed through. Hold the pan or colander a few inches above the water. The batter will break into short pieces as it hits the boiling water. The dumplings will float to the top when finished cooking. Remove from the water using a slotted spoon. Cool on a sheet tray and strain any excess water from the dumplings.
Final Assembly:
Divide the Pork into 4 equal portions and place in a saute pan. Using the braising liquid place in a 500 degree oven. Cover the Pork by half with the liquid so it doesn’t dry out but allows the fat side to caramelize. Cook until golden brown.
Saute the Spaetzle in butter until golden brown season to taste. When golden brown place in center of the plate. Saute the Brussels sprouts in the butter until soft and season with salt and pepper over medium heat; use the braising liquid to deglaze the sprouts so the butter and sprouts don’t burn.
Place the Brussels Sprouts over the Spaetzle and top with the golden brown Pork and dress with the cider reduction. Garnish with a sprig of Rosemary.