| Method | | | | | |
| Preheat oven to 500 degrees | | | | |
| "Score" top of pork belly in diamond pattern to release fat while cooking |
| Season top and bottom of belly with salt and freshly ground black pepper |
| Make sure to rub well into all parts of the belly | | | |
| Place scored side up in roasting pan, at least 2 inches deep as much fat is released |
| Roast for 30 minutes or until golden brown | | | | |
| Reduce temperature to 350 degrees and continue roasting for approx 1 hour |
| Drain and save fat for other uses | | | | |
| Cool belly and portion | | | | | |
| Can be reheated in a skillet or hot oven | | | | |
| Doughnuts (beignets) | | | | |
| Ingredients | Single | | | | |
| 3 cups lukewarm water | | | | | |
| 1 cup sugar | | | | | |
| 2 Tbsp yeast | | | | | |
| 4 eggs, slightly beaten | | | | | |
| 2 1/2 tsp. salt | | | | | |
| 2 cups milk | | | | | |
| 14 cups bread flour | | | | | |
| 2 oz. shortening | | | | | |
| | | | | | |
| confectioners' sugar | | | | | |
| oil for frying | | | | | |
| Method | | | | | |
| Mix water, sugar, and yeast in large bowl./ Let sit for 10 minutes. | | |
| In another bowl, beat eggs, salt, and milk. Add to yeast mixture. | | |
| Add 6 cups flour to yeast mixture and stir. Add the shortening and stir while adding sufficient |
| flour to achieve desired consistency. | | | | |
| Knead dough on floured table, then place in greased bowl to rise 2 hours. |
| Store in fridge and cut into doughnuts as needed. | | |
| Spicy Mayo | | | | | |
| Ingredients | Single | | | | |
| Mayo | 1C | | | | |
| Sriracha sauce | 1/4 C | | | | |
| soy sauce | 1T | | | | |
| | | | | | |
| Method | | | | | |
| In a small bowl, mix well the mayo, sriracha, and soy sauce | | |
| Mustard greens pesto | | | | |
| Ingredients | Single | | | | |
| Fresh mustard greens | 1C-packed | | | | |
| olive oil | 1/2 C | | | | |
| lemon juice | 1/4 C | | | | |
| chopped fresh garlic | 1 T | | | | |
| Kosher salt | | | | | |
| Freshly ground pepper | | | | | |
| Method | | | | | |
| In a blender, add the first four ingredients. Blend until smooth. | | |
| Add more olive oil if need to create the puree. | | | |
| Season to taste with salt and pepper | | | | |
| | | | | | |
| Blackberry mustard | | | | |
| Ingredients | Single | | | | |
| Blackberry jam | | | | | |
| Dijon Mustard | | | | | |
| lemon juice | 1tsp | | | | |
| kosher salt | | | | | |
| Freshly ground black pepper | | | | | |
| | | | | | |
| Method | | | | | |
| Mix equal parts jam and Dijon mustrd in a small bowl | | |
| Add lemon juice and slat and pepper to taste | | | |
| Can be stored a long time! | | | | |
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