Apple Cider and Beer-Braised Pork Belly Over Scallion Pancake

Have your meal the old fashion New Orleans way... with booze! It's no secret that we like our food as unique and rich as our culture. This sweet and spicy pork belly is complemented over a pan-fried scallion pancake for a meal that is satisfying and savory.  This recipe is courtesy of Chef Daniel Esses, 3 Muses (New Orleans) and Louisiana Cookin’ Magazine.

MAKES 12 SERVINGS 

•   1 cup apple cider

•   1 cup beer, preferably Abita Amber or Brooklyn Lager

•   1/2 cup chicken stock

•   1/2 tablespoon light soy sauce

•   2 tablespoons oyster sauce (available in Asian markets and most grocery stores)

•   1 pound slab pork belly

•   2 tablespoons Louisiana honey

•   Scallion Pancakes (recipe follows)

•   Apple Chutney (recipe follows)

•   julienned green apple

Preheat oven to 325°F degrees. Mix cider, beer, chicken stock, soy sauce, and oyster sauce in a bowl.

Place pork belly on an oiled roasting pan. Pour sauce over and turn pork belly to coat. Cover with foil. Cook pork until knife goes through easily, about 1-1/2 hours. Cool.

Strain juices and reserve. Remove pork to a sheet tray and cover with parchment paper. Place another sheet tray of the same size over the pork and weight with a brick or other heavy object. Allow to set overnight, refrigerated.

Slice pork horizontally into 2 even pieces, then slice each vertically into 6 even pieces, for a total of 12 pieces.

In a large saucepan set over medium heat combine the reserved cooking liquid with the honey and mix well.

Bring to a simmer and add the pork. Cook until heated through, about 5 minutes.

To serve, top each pancake with 1 slice pork belly and a generous dollop of apple chutney. Garnish with julienned green apple.

Scallion Pancake

MAKES 12 PANCAKES

•   1 cup water

•   1 tablespoon vegetable oil

•   2 1/2 cups flour

•   pinch of salt

•   2 tablespoons toasted sesame oil

•   1 cup minced green onions, green parts only

•   vegetable oil

Heat water and vegetable oil in a pan over high heat and bring to a boil. Cool for 5 minutes.

Mix flour and salt in a large bowl. Pour water and oil mixture over flour. Mix with a wooden spoon, then use your hands to mix well. Cover with plastic wrap and cool. Break dough into 12 even pieces and flatten into small discs, about 3 inches each.

Mix sesame oil, salt, and scallions and coat discs with this mixture. Roll the coated discs in the mixture, then form them into balls. Flatten each ball again into a disc.

Add vegetable oil to a pan set over medium high heat and heat oil until a drop of water sizzles in the pan, about 2 minutes. Fry the pancakes in batches until crispy. Drain on paper towels.

MAKES ABOUT 11/2 CUPS

•   4 tablespoons vegetable oil

•   1 small onion, minced

•   2 apples, peeled and minced

•   1 piece star anise

•   3 coriander seeds

•   1 allspice seed

•   2 tablespoons sugar

•   2 tablespoons apple vinegar or apple cider vinegar

Heat oil in a large pan set over medium-high heat. Add onion and cook until translucent, about 5 minutes.

Add apple and cook until it begin to soften, about 5 minutes. Add star anise, coriander, allspice, and sugar.

Mix well. Cook for 5 minutes until blended. Add vinegar. Cook until apples are soft, about 5 minutes.

To have your recipe featured, e-mail danielle@wwoz.org