For IPA-Braised Pork Belly:
One-half pork belly, slightly trimmed, fat-side
scored, and cut into 6” squares mirepoix
10 garlic cloves, crushed
5 leeks, cleaned and chopped
2 pitchers good India Pale Ale (we use Dogfish Head)
3 bunches thyme
3 bunches sage
3 bunches rosemary
3 tbsp. peppercorns
- Preheat oven to 220º.
- Sear pork on all sides in a braiser, until golden brown on all sides. Remove from pot and turn heat up until smoking. Add mirepoix to caramelize.
- Replace pork back in the pan, along with garlic and leeks. Add beer until about halfway, covering pork. Cover the top with herbs, and sprinkle in the peppercorns.
- Braise in the oven, tightly covered for about 3 and 1/2 hours. Remove pork from the pan and let cool.
- Return the braiser to the range and reduce the braising liquid until almost syrup. Strain, cool, and reserve.
For Smoked Pumpkin Nage:
1 #10 can pumpkin puree
black cherry wood chips, soaked in
hot water for an hour
1 qt. heavy cream, warmed in a pan
½ lb. butter, melted with the cream
1 bunch fresh thyme, steeped with the cream
5 peppercorns, with the cream
5 garlic cloves, crushed, with the cream
- In a hot smoker, add the wood chips, creating a yellowy, billowing smoke.
- In a perforated hotel pan, lay down as many coffee filters as you need to cover the bottom and half of the sides of the pan.
- Using a rubber spatula, spread the canned pumpkin around the pan. Lay the pan in the smoker. NOTE: Every smoker is different; the point is to impart a medium amount of smoke flavor into the pumpkin.
- Scoop the pumpkin out of the pan, discarding the filters, and place in a hotel pan.
- Roast pumpkin for about 20 minutes at 350º, to dry it out a bit.
- Dump the pumpkin into a bowl and slowly ladle the cream mixture in, whisking to incorporate, until the nage has reached the consistency of whipped potatoes.
For Braised Kale:
10 heads Tuscan kale, roughly chopped
1 smoked ham hock
3 carrots, peeled and finely diced
3 yellow onions, julienned
3 garlic cloves, minced
1 lemon, juice
roasted chicken stock
to taste salt and pepper
- In a braiser, bring a little blended oil to a smoke.
- Add carrot, onion and kale. Cook until the kale becomes just wilted.
- Add garlic and drizzle in lemon juice.
- Add enough stock to halfway submerge the greens.
- Add the hock, and cook on the stove over a light flame for half an hour, with a tight-fitting lid. Reserve the liquid for a future soup.
- Mince the meat from the hock and toss with the greens.
- Lay everything on sheet trays and cool.
For the Orange Butter:
1 lb. butter
zest from 3 oranges, minced
10 red clover flowers, dried and crushed to a powder (substitute: chamomile)
1/4 tsp. fennel pollen
3 tbsp. caramelized shallots, minced
2 tbsp. fresh thyme
- Soften butter and whip with the rest of the ingredients.
- Roll in plastic wrap about the size of a scallop, and freeze.
- Trim and pat-dry scallops.
- Sear in a smoking pan with a bit of blended oil. Turn once caramelized, and add three slices of the pork belly.
- Add to the pan 1 tbsp. butter, 1 tbsp. minced shallot, 3 fresh sage leaves, and one thyme sprig. Turn off the heat, and continue to baste until the heat dissipates.
- Discard browned butter and flavorings. When fired, broil to warm, and place a slice of the orange butter atop each scallop.
Submitted by John Zeggert, Executive Chef, St. Davids Golf Club, Wayne, Pa.tour about