Monday, October 10, 2016

Pork Belly & Mash

This was one of the action stations placed on the gold course event. It is easy to do to order and do in large quantities.

1. Brined, smoked, confit, seared pork belly
2. Creamy, buttery, mashed potatoes
3. Sweet apple cider gastrique

A piece of pork belly is brined overnight, double-smoked at a cool temperature for a long period of time, slowly cooked confit in fat, then seared until crispy. It is placed on a pile of creamy, smooth mashed potatoes and drizzle with an apple reduction sauce. 

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