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Peppercorn-Braised Pork Belly with Parsnip Puree and HimalaSalted Cucumer Salad

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Contributed by Sustainable Sourcing, LLC

Serves 4
1 lb. fresh pork belly
1Tbs. sweet soy sauce
1Tbs. soy sauce
1 orange, zested & juiced
2 Tbs. crushed organic peppercorns
1 Tsp. HimalaSalt

Cut belly into 4 cubes and marinate with above ingredients overnight. Remove from marinade and sear cubes on all sides until golden brown. Place in ovenproof container and pour marinade over, cover and place in a 250 degree oven for 3 hours or until tender. Remove from fatty liquid and pour off the fat, reserve the sauce that settles under the fat.

1 lb. parsnips, peeled and diced
2 Tbs. unsalted butter
HimalaSalt to taste

Boil parsnips until tender and place in a food processor with butter and salt; puree until smooth.

½ European cucumber, thinly sliced
1 Tsp. HimalaSalt
1 Tbs. rice wine vinegar
1 Tbs. chopped fresh cilantro

Thinly slice cucumbers on a mandolin. Mix with salt, vinegar & cilantro.

Assemble the pork belly on top of the parsnip puree and spoon sauce over top. Place cucumber salad on the side of the plate and sprinkle with crushed mixed peppers for taste and garnish.