Chef: Les Goodman
Wine Pairing Suggestion:
Papapietro Perry Winery 2005 "Peter's Vineyard" Russian River Valley Pinot Noir
Charlie Palmer's Dry Creek Kitchen, located in Hotel Healdsburg, serves an ever-changing menu celebrating Sonoma County's fresh seasonal ingredients and wines. Each March, Chef Palmer hosts Pigs and Pinot, a two day festival of spectacular food and wine. This dish is a tribute to Pigs and Pinot and is paired with this year's winning Pinot Noir.
25 Matheson Street
Healdsburg, CA 95448
Dry Creek Kitchen
317 Healdsburg Avenue
Healdsburg, CA 95448
For the Belly
- 4lb pork belly
- 1 C onion, chopped
- 1 C carrot, chopped
- 1 C celery, chopped
- 2 T caraway seeds
- 1 head garlic, halved
- 2 C white wine
- 4 C chicken stock
For the Pickled Cabbage
- 1Q rice wine vinegar, seasoned
- 1 Q sugar
- 1/2 C pickling spice
- 1 head cabbage, large, finely sliced
For the Violet Mustard Gastrique
1 Q rice wine vinegar
2 ½ C sugar
1 T salt
1 C violet mustard
For the Scallops
8 each U-10 diver sea scallops
1 T butter, softened
1 each thyme, sprig
1 each garlic clove, crushed
For the Pork Belly (OVERNIGHT STEP)
Over medium heat place the pork belly fat side down in a large straight sided, oven proof sauté pan (you will need a pot cover, too). Slowly render the fat of the belly, about 10 minutes or when the skin is golden brown. Flip the pork belly and brown the other side. Once both sides are brown remove pork belly from pan and set aside. Reserve pan with rendered fat.
Over medium heat, add the onions, carrots, celery, garlic and caraway seeds to the pork fat. Cook until ingredients are browned. Over high heat, deglaze your pan with the wine. Cook for two minutes and add the stock and pork belly. Pull pan off the heat.
Cover and braise pork in a 325 degree oven for 2 - 3 hours. When pork is fork tender (will start to fall apart) it is done.
Let pork cool slowly so it will absorb most of the braising liquid. Remove belly from pan and chill overnight.
For the cabbage (OVERNIGHT STEP)
Combine the vinegar, sugar, and pickling spice in a pot. Over medium heat warm until all the sugar is dissolved, stirring frequently. When sugar is dissolved, carefully pour over the sliced cabbage and let sit over night.
For the Mustard Gastrique
Combine all ingredients in a saucepot and reduce by at least 1/3, until it starts to form a syrup. If you can't find the violet mustard you can use your favorite mustard.
For Pork Belly and Scallops
Remove the pork belly from the refrigerator. Slice about 12 thin slices, like bacon.
Place the sliced pork belly in a large, warm sauté pan. Slowly render some of the fat on the belly slices and allow to brown and crisp. Flip the slices and allow to brown and crisp. Remove pork belly slices and reserve warm.
In the same pan sear your scallops over medium heat. Once the scallops are browned on one side flip the scallops over. Add the butter, sprig of thyme and garlic. Baste the scallops with the butter for about 1 minute. Remove from heat and reserve warm.
Distribute about a cup of pickled cabbage in the center of 4 plates. Place three pork belly slices over the pickled cabbage. Place 2 scallops on either side of the pork belly, resting on the side of the pickled cabbage. Drizzle mustard gastrique around the plate. Garnish with fresh micro greens.