Braised Pork Belly with Roasted Tomatoes and Garlic Aioli

5 lbs.    cured Brookshire pork belly (see below)
to taste    salt and pepper
1/2 bunch    fresh thyme
1/2 bunch     fresh rosemary
2     large carrots, diced
1    large onion, diced
1/2 bunch    celery, diced
1 cup    peeled garlic
2 qts.     rendered pork fat

Procedure:

• Combine carrots, onions and celery in the bottom of roasting pan, placing pork on top of them.
• Add remaining ingredients; cover and cook at 300 degrees for 4 hours.
• Allow pork to rest before slicing.

For the Pork Belly Cure:
5 lbs.    Brookshire pork belly, skin off, split in half
1 cup    Kosher salt
1 cup    brown sugar
1/4 cup    chopped garlic
1/4 cup    chopped shallots
1 tbsp.    fresh cracked black pepper
1/2 cup    pure maple syrup

Procedure:

• Mix salt, sugar, garlic, shallots and pepper in a bowl.
• Rub mixture on pork belly, thoroughly covering all surfaces.
• Place in freezer bags and refrigerate, turning daily for 6 days.
• Remove and rinse completely.

For the Roasted Tomatoes:
3 cups    grape tomatoes
2 tbsp.    chopped garlic
3 tbsp.    olive oil
1 tsp.    Kosher salt
1/2 tsp.    fresh cracked black pepper
1 tsp.    chopped fresh thyme

Procedure:

• Combine all ingredients. Roast uncovered at 375 degrees for 20 minutes.

For the Garlic Aioli:
3    garlic cloves
1    large egg
1 tbsp.    fresh lemon juice
1 tbsp.    chopped Italian parsley
1/2 cup    olive oil
to taste    salt and pepper

Procedure:

• Combine garlic, egg, lemon juice, parsley, salt and pepper in a food processor and puree.
• Add oil in a slow stream. Process until a thick emulsion has formed.

Submitted by Jeff Dowdle, Executive Chef, Heritage Golf Club/1250 Heritage

Tags: garlic aioli Heritage Golf Club Jeff Dowdle Pork belly roasted tomatoes