April 27: Lunchbreak - Braised Pork Belly S'more

Chef Bryan Opiela
CORK Catering and Special Events


Children's Oncology Services, Inc. 5th Annual Campfire Ball
Saturday, May 19
7:00 p.m.
Venue One
1044 West Randolph Street
To buy tickets or for more information:
www.campfireball.org or call 312.235.6836

Braised Pork Belly "Smore" *Recipe to make 12 appetizers

Cider Braised Pork Belly

1 lb pork belly
fresh ground black pepper
kosher salt
1 large yellow onion
1 large carrot
2 cloves garlic
2 Tbs canola oil
1 cup apple cider
1/2 cup water
1 piece bay leaf
1 piece cinnamon stick
2 Tbs Dijon mustard

Preheat oven to 300. Clean and cut onion into quarters. Season pork belly with kosher salt and pepper and place in a roasting pan. Peel and cut Carrot into quarters. Sauté onion, carrot and garlic cloves in canola oil. Once vegetables are browned add apple cider, water, cinnamon stick, Dijon mustard and bay leaf, bring to a boil. Pour liquid over pork belly and cover. Place in oven and cook for 3 hours or until tender. Remove roasting pan from oven and allow to cool. Once pork belly is cool remove from liquid and refrigerate. This can be done a day in advance. Slice pork belly into 1 1/2" x 1 1/2" squares about 1/2" thick. Season both sides of the square with salt and pepper and sear until both sides have browned and caramelized.

Sweet Potato Pancake

1 medium sweet potato
1/2 large egg, scrambled
1 medium yellow onion
1/2 tsp Kosher salt
1/4 tsp ground cardamom
1/2 tsp fresh ground black pepper
1/2 cup flour
1 oz canola oil

Peel sweet potato and clean onion. Shred sweet potato and onion using the large holes of a box grater or food processor. Take seasoning and scrambled egg then combine with sweet potato and onion mixture. Add in flour. In a large skillet fry a tablespoon on the sweet potato pancake mixture in the canola oil till golden brown on both sides.

Meringue Topping

1/2 cup granulated sugar
2 large eggs, separated
1 oz chopped cashews
1 brulee torch

Separate the egg yolks from the egg whites. Allow whites to come to room temperature. Place whites in a stand up mixing bowl with a whisk attachment. Wisk until egg whites are at a soft peak and add sugar. Continue whisking for 2 additional minutes.

Radish Salad

4 red radishes
1 Tbs champagne vinegar
1 pinch kosher salt
1 pinch fresh ground black pepper

Clean and slice radish paper thin. Toss with vinegar and season with kosher salt and pepper.

Place hot and caramelized pork belly on the warm sweet potato pancake followed by a few slices of the radish salad. Spoon a dollop of the meringue on top of the radishes and using the brulee torch Brown the meringue. To finish, dust with the chopped cashews and serve.

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