I tried about a dozen recipes over the year, and have finally pieced together a couple of recipes to recreate that amazing dish. The pork belly recipe is adapted from a Jamie Oliver recipe I found on the Internet. The Brussels sprouts have been adapted over the last year after many trial and errors.
I shared the last version with my favorite food Ginni pigs the other week when the guys came over to once again celebrate Calvin's birthday. Here is my belated Christmas and New Year's present to you all: one of my all time favorite dishes, finally perfected! Let me know if you make it and how it turns out--I am always excited to improve on perfection!
- 1.5-2 lbs Pork Belly (you can find this cut of meat in the meat freezer section of Central Market in Seattle or ask your local butcher)
- Plenty of kosher or sea salt and fresh ground pepper
- 2 carrots, peeled and halved length wise
- 2 celery stalks, cut in half
- 2 red or sweet onions, halved
- 1 garlic bulb, broken into cloves with the skin on
- 2 cups of chicken stock or water
Take the pork out of the oven and place the meat to the side, covering with aluminum foil. Place the pan with the veggies and juices on the stove top at about medium heat and add the chicken stock or water. Bring it to a boil and scrape the brown bits off the bottom of the pan, creating a nice dark brown gravy. Let it simmer and reduce for a couple of minutes. Pour the gravy through a sieve into the serving dish, pushing the delicious flavors of the veggies through. Chop up the pork belly and add to the gravy.
- 1 bag brussels sprouts
- 1 Shallot, chopped finely
- 2 cloves of garlic, minced
- Olive Oil
- 1/2 cup chicken stock
- Sea Salt and Pepper
Toss the Brussels sprouts with the gravy and pork belly and serve immediately.
Hope you all had a wonderful Christmas and Happy New Year!