Braised Pork Belly with Chef Jordan Lloyd of the Bartlett Pear Inn

Braised Pork Belly with Chef Jordan Lloyd of the Bartlett Pear Inn


>>LISA: ONE OF THE BEST THINGS AS WE GET TO EAT IT. LET’S BE HONEST, HERE. THE CHEF IS IN THE KITCHEN WITH US TODAY. WHAT ARE WE EATING, I MEAN >> AS YOU KNOW I PULL FROM OUR REGION AND FARMERS. WE WORK WITH MORE FARMERS THAN ANY OTHER RESTAURANT IN THE COMMUNITY FOR SURE. AND SO WERE DOING BLACK AUTUMN FARMS PORK BELLY. ROASTED SPINACH STRAIGHT FROM OUR GARDEN.>> POTATO MAXIM. FROM POTATOES MAKING I’M GOING TO HAVE JIMMY PUT THAT TOGETHER AND NEVER GOING TO PANFRIEDTHEM AND PUT THEM IN THEOVEN .>> LET’S GO AFTER THE INGREDIENTS .>> PORK BELLY YOU CAN DO FRESHER SMOKE . WE HAVE A COUPLE OF SHOPS IN OUR MARKET AND BAKERY AND ALL MESH MARKET. IT’S A BEAUTIFUL CUT BECAUSE IT’S LESS EXPENSIVE AND THERE’S MISCONCEPTIONS ABOUT PORK DELI. IT’S BACON ALL PUT TOGETHER. AND POMMES MAXIM IS JUST A POTATO WITH A LITTLE BUTTER AND SALT. VERY SIMPLE INGREDIENT. AND THEN SAUTIED SPINACH.>>LISA: OUR PIANIST SMOKING.>>JORDAN: GREAT. PORK BELLY THIS IS A BEAUTIFUL CUTOF PORK AND THEN WERE GOING TO PULL THAT OUT OF THE OVEN . WHERE GOING TO COVER THAT. SO LET’S PULL THIS OUTAND IT IS SO SIMPLE . YOU SET IT IN A NICE STOCK THAT YOU CAN BUY AT THE STORE. IT COMES RIGHT OUT AND THAT’S ABOUT THREE HOURS LATER AND IT’S AS TENDER AS IT GETS. AND THENWERE GOING TO DID YOU LEAVE ME ANYTHING TO DO ?>> WHAT I WANT TO ASK YOU TO DO IS DO A COUPLE OF MORE CUTS.>>LISA: MINUS THE FINGERS.>> AND THEN WERE GOING TO SET UP A LITTLE FLOWER JUST AROUND. I ALREADY HAVE ONSET HERE AND.>> YOU’RE DESIGNING ONE OUT OF THE POTATO SLICES.>> THAT’S RIGHT. WERE GOING TO PUT IT IN A BOWL AND THEN SET IT INTO THIS IT’S GOING TO GO IN RPM. I’M GOING TO FLIP IT OVER. I WANT THAT TO BE MY PRESENTATION SIDE. WE’RE GOING TO POP IT IN THE OVEN AND IT’S GOING TO LOOK LIKE THIS. THIS WHOLE MAGIC OF TV THING IS SO COOL. AND SO NOW, WE HAVE THIS >> THAT IS BEAUTIFUL.O FLOUR THAT MEANS I’M GOING TO DO SOMETHING WITH IT, RIGHT?>> I’M POINT TO HAVE YOU DO THE SPINACH. WE’LL USE THE CLARIFIED BUTTER. YOU CAN USE ALL OF OIL. TOSS IN YOUR ONIONS. WE CAN USE OUR LITTLE SPOON AND THEN I LIKE TOADD JUST A PINCH THAT BRINGS OUT THE MOISTURE AND IT’S GOING TO HELP THEM CARAMELIZE. FEW SECONDS AND THEN ADD YOUR SPINACH.>> IT COOKS DOWN>> I LIKE TO JUST BARELY COOK IT SO WE RETAIN ALL THE NUTRIENT . THE REASON WE EAT RUSH VEGETABLES IS FOR THE NUTRIENTS. HIT THAT WITH SOME SALT, JUST A TOUCH. EVERYONE’S PREFERENCES A LITTLE DIFFERENT. YOUCOULD DO NO SALT OR HEAVY ON THE SALT AND THEN THAT’S IT .>> I THINK EVERYONE AGREES EVEN IN THE AUDIENCE. SO WHAT WE’VE DONE IS WE’VE RECENTLY MADE IT PRETTY AND FANCY. SO, WE SET THE SPINACHIN A LITTLE MOLD WITH POTATO MAXIM ON TOP AND THEN JUST PULL THE PORK BELLY OUT . LET ME SHOW YOU HOW TENDER THIS PORK BELLY IS. BARELY TOUCHING THAT IS GOING RIGHT THROUGH IT. IT’S AS TENDER AS CAN BE. IT’S A GORGEOUS THING FOR BRETT US, FOR DINNER, FOR LUNCH. I COULD EAT PORK BELLY ALL DAY.>> WHAT WERE GOING TO DO IS WERE GOING TO PUT THE FINISHING TOUCHES AND WE HAVE ANOTHER LITTLE SURPRISE UP OUR SLEEVE.

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