Distinctions

2015GoldCoupe des Nations

2014GoldPrix du Public

2012GoldPrix du Public

Distinctions

2015GoldCoupe des Nations

2014GoldPrix du Public

2012GoldPrix du Public

PORK BELLY WITH SCOTCH, COCONUT AND MUSHROOMS, WITH HAZELNUT COUSCOUS

The powerfully aromatic, sappy, caramelized and spicy Coureur des Bois Maple Cider Aperitif will leave you breathless when you have it with this pork belly recipe we concocted especially for it. You see, maple shares dominant aromatic compounds with pork, Scotch, coconut, mushrooms and hazelnut, not to mention caramelized apples. Bon appétit!

Servings

6 servings

Time

15-20 minutes

Ingredients

1 piece of pork belly (approx. 2 lbs.)
2 tbsp (30 g) butter
2 tbsp (30 ml) oil
2 medium yellow onions, chopped
1/4 cup (60 ml) Scotch
2 cups (1/2 litre) water
2 cups (1/2 litre) coconut milk
4 cups (1 litre) beef broth
1/4 cup (60 ml) Soy sauce
1 stick of cinnamon
5 cloves
1 tbsp (15 ml) Worcestershire sauce
2 containers of crimini (coffee) mushrooms, quartered
1 stalk of celery, diced
1 cup of hazelnut powder
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) salted butter

Preparation

1. Preheat oven at 300°F.
2. In a large sauté pan, melt together butter and oil, place meat skin side down, and brown. Set aside in a large Creuset-type Dutch oven.
3. In the same pan, sauté mushrooms, add onions and celery, and sauté until golden. Add mixture to the Dutch oven.
4. Deglaze the hot pan with Scotch, carefully scraping all the brown bits from the bottom.
5. Pour the hot Scotch in the Dutch oven, and add all the other liquids. Bring to a boil and add whole spices. Cover and cook in the oven for 3 hours.
6. Once cooking time is over, place the pork belly on a baking sheet covered with parchment paper. Then cover the meat with another sheet of parchment and top with another baking sheet. Place a heavy weight on the last baking sheet to press the meat, so as to cool completely flat.
7. Preparing the hazelnut couscous: Pour oil and butter into a frying pan. Once it foams, sprinkle hazelnut powder and toast until it becomes a nice golden colour. Drain the couscous through a sieve to remove excess fat, and then pour onto sheets of paper towel to drain further, season with salt and set aside.
8. You can choose to serve the pork belly as small appetizer bites, as an entrée, or as a main course. Simply the meat to the desired size, warm in the jus, and sprinkle it with hazelnut couscous. Enjoy!

Servings

6 servings

Time

15-20 minutes