Crispy Ohio Pork (not) Belly w/ house made Belgian beer vinegar, chipolini onions, chanterelle mushroom, fried chicken mushroom & thyme
This dish exemplifies our love of local and our love of pork. and the name says it all.
1# Pork Shoulder (As local and natural as possible i.e. Tea hills)
1 Tbsp Real Salt
2 Tbsp Muscavado Sugar
1 Tbsp Chili Flake
½ # Chanterelle Mushrooms
½ # Fried Chicken Mushrooms
2 qrt Belgium Beer Vinegar
10 pc Chipolini or Pearl Onions Peeled
2 Tbsp Cultured Butter
1 Tbsp Lemon Thyme Picked
tt Salt & Pepper
Cure pork overnight, rubbing liberally with a mixture real salt, sugar & chili flake. Let marinate in refrigerator over night
We like to cook our pork low and slow. So we do a combination cooking technique of Steam/Roasting the pork overnight in a perforated pan covered with foil, and we use beer vinegar for our steam. This helps break down the texture of the pork butt and imparts a beautiful aroma. Reserve liquid for finishing of dish.
Allow the pork to come to room temperature. Then wrap up the pork butt tightly in plastic wrap. Place a weight on top of the pork and allow to rest overnight in your refrigerator. This helps the proteins stay together.
Poach pearl onions in vinegar pork steaming liquid for 20 minutes or until cooked through.
Cut pork into 2-inch steaks. Season lightly with salt and pepper.
Heat up a sauté pan over medium high heat. Add one tablespoon of butter then sear pork and onions on one side until fully caramelized, or deep golden brown approxamitly 5 minutes. Remove from pan and allow to rest for 2 minutes.
In the same pan add one more tablespoon of butter. Than sauté seasoned wild mushrooms until cooked through approximately 7 minutes. Remove the mushrooms from the pan and place on top of pork and onions. Then deglaze pan with the reserved onion poaching liquid/ pork braising liquid and pour over the pork onion mushroom ragout.