Lunchbreak: Chef Greg Biggers makes whey braised pork belly

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Chef Greg Biggers

Cafe des Architectes
20 East Chestnut
(312) 324-4063

2014 Celebrity Chef Ball
Friday, November 7
Morgan Manufacturing
401 N. Morgan

For more information and tickets:

Whey Braised Pork Belly

3 oz portion of braised pork belly (from a 4 lb. pork belly)
1 oz mortadella - sliced
1 charred scallion
3 popcorn shoots (this is a specialty micro green, others can be used)
4 sliced/shaved matsutake mushrooms (or other seasonal mushrooms)
4 brussels sprouts – blanched and leaves separated, but leaves are kept whole
2 oz braising liquid
1 diver scallop

For the pork belly:
1 qt bourbon
1 qt white wine
4 qt whey (can use all chicken stock if no whey available)
2 qt chicken stock
3 sliced red apples
2 sliced onions
6 cloves crushed garlic
3 sprigs of thyme
3 sprigs of cilantro
4 stalks of celery
1 peeled and rough chopped carrot
salt and pepper to taste
2 Tbs olive oil

Heat oil in large pan, add vegetables and sweat slowly on medium heat until translucent but not brown. Add bourbon and herbs and reduce by half. Place pork belly in pan and cover with whey and chicken stock. Should come up ¾ of the way leaving just the top of the seared pork belly exposed. Place in 275 degree oven and cook for 4-5 hours until fork tender. Remove from oven and let cool in liquid. Once cool remove belly and portion into 3 oz portions. Reserve liquid and strain.

For the Broth:
Strain the braising liquid and reduce by half. Add a pad of butter, salt and black pepper.

For the Plate:
Sear the cooked pork belly and scallop and place into a 350 degree oven until both are warm inside. Place in bowl. Add sautéed Brussels sprouts and shaved raw matsutake mushrooms and mortadella wrapped around 1 charred scallion. Garnish with popcorn shoots and pour warm broth over top table side. Any other seasonal mushrooms or leafy vegetables such as baby arugula or spinach can be easily replace in this dish.

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