Slow Roasted Bourbon and Brown Sugar Glazed Berkshire Pork Belly on Du Puy Lentils

Serve this fabulous dish over double-smoked bacon and caramelized-onion Du Puy lentils  with a  Saskatoon berry gastrique. It’s a great combination.

Rub for the Pork Belly:

• 5 lbs rind-on pork belly
• ¼ cup Kosher salt
• 2 tsp black pepper; restaurant grind
• 1 tbsp crushed caraway seeds
• 1 tbsp dry mustard powder – Keen’s
• ½ cup soy sauce
• 1 cup brown sugar
• ¾ cup bourbon
• ¼ cup coarsely chopped toasted almond slices

Pre-heat oven to 275°.

Mix all the rub ingredients together and rub the pork belly generously and aggressively;  let rest at room temperature for 35 minutes.

In a pan large enough to hold the belly on medium low heat, render the rind side of the belly until golden brown, approximately 10-15 min. Adjust the temperature as needed to maintain a nice browning.

Place the pork belly rind up in a roasting pan on a rack and cover.  Place in the oven and roast for five hours. Every hour pour an additional ounce of bourbon over the belly. Test for tenderness with a fork, if the meat is near falling apart remove from the oven, sprinkle with almonds and let cool over night in the refrigerator.

Once cold, cut the belly into four to five ounce portions and place on a baking sheet for re-heat. Re-heat will be done at 350* for twelve minutes.

Place 1 cup of water and ½ cup of bourbon in the roasting pan, deglaze and reduce. Reserve this liquid to pour over the pork prior to the re-heat.

For the Lentils

• 1 cup du Puy lentils – soaked in 3 cups of water for 24 hrs.
• 1 tbsp olive oil
• 1 tsp butter
• 4 oz small diced double smoked bacon
• 1/3 cup small diced white onion
• 2 cups chicken stock
• 1 cup beef consommé
• 1 tbsp chopped fresh tarragon
• Kosher salt & restaurant grind black pepper to taste
• Fresh chervil and sliced almonds, as garnish

In a sauce pot on medium heat add oil and butter . Sauté bacon for five minutes. Add onions and sauté stirring occasionally until evenly caramelized.  Drain and add the lentils and continue cooking for two minutes. Season lightly.

Add 1 cup of the chicken stock and simmer lentils until stock is absorbed.  Add beef consommé and simmer until absorbed. Adjust with remaining chicken stock and add more if needed. Lentils should have an al dente bite to them.

Season and add fresh tarragon prior to serving.

For the Saskatoon Berry Gastrique

• 2 tsp butter
• 1 tbsp minced shallot
• 1 ½ cup frozen Saskatoon berries
• 3 tbsp granulated sugar
• 2 tbsp red wine vinegar
• 2 tbsp cranberry juice
• Zest of one lemon
• Kosher salt & restaurant grind black pepper to taste

In a saucepot on medium low heat add butter and sweat shallot until translucent.

Add remaining ingredients except zest and bring to a simmer and reduce until sauce is of a syrup consistency.

Puree with lemon zest and strain through a fine mesh sieve.  Adjust seasoning and serve.

To serve, slice pork belly and arrange on top of the lentils,  drizzle the gastrique on each plate as its served.

Garnish of fresh chervil sprigs and toasted sliced almonds.