Chile Orange Sage Pork Belly with Braised Peaches and White Beans
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
For the pork:
1 pork belly
1 red chile, sliced
1 orange, juice and zest
10 sage leaves
3-4 star anise
Salt and pepper
For the white beans:
1 can of white beans, drained
1 cup of chicken stock (homemade, if you have it)
2 peaches, pitted and sliced thin
2 tbsp harissa or chili paste (or just mash some chili and garlic with cumin and coriander seeds)
1 red onion, sliced
1 punnet of grape or cherry tomatoes, cut in half
10 sage leaves, chopped
1 cup chopped flat parsley
Juice of 1 lemon
Olive oil, salt and pepper
Instructions:
For the pork:
Arrange the ingredients (except the pork) on the bottom of a glass pan that will fit the pork belly nicely, including the orange juice. Score the skin of the belly about 1cm apart, not cutting the meat. Place it meat side down in the pan, rub the skin liberally with salt, and chuck it in the fridge overnight.
When it’s time to cook, bring to room temperature (about 30 minutes) and pre-heat the oven to full heat. Bake for 15 minutes, then reduce heat to 150C / 300F. Cook for about an hour, then blast the heat again until the skin bubbles but not burns. Let rest for 10 minutes in its own juices before serving.
For the white beans:
In a pan with a touch of oil, slowly caramelize the onions, about 10 minutes, until very soft. Add the harissa paste and peaches, cooking for 5 minutes more. Stir in the white beans, sage, and stock. Reduce slightly before adding the tomatoes, then cook to a thicker sauce. Add the parsley and lemon juice, cook 2 minutes more, season with salt and pepper, and serve.
From sporkme.tumblr.com