Crisp Pork Belly with Sweet and Sour Endive

Name: Crisp Pork Belly with Sweet and Sour Endive
Yield: makes 4 sandwiches
Ingredients: 1 1/2 pounds boneless pork belly, skin on; Kosher salt and freshly ground black pepper; 1 tablespoon peanut oil; 1 medium onion, coarsely chopped; 2 carrots, coarsely chopped; 2 celery stalks, coarsely chopped; 1 leek (white part only), chopped; 2 garlic cloves, peeled; About 3 cups chicken stock; 1/4 pound smoked bacon, cut into small dice; 1 teaspoon caraway seeds; 2 endive, leaves separated; 2 teaspoons sugar; 1/4 cup balsamic vinegar; 4 ciabatta rolls; 4 teaspoons Dijon mustard

December 9, 2011

The beauty of this recipe is its simplicity: pork and endive. The key is to not disturb the pork in the pan. Yes, it will stick. Let it; it’ll unstick later and you’ll have the satisfying crispness you were after. The endive, roasted first with smoked bacon, vinegar, and caraway seeds, serve almost as a condiment.

Recipe notes

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