Crispy Blackbird Farm Pork Belly Recipe

Preparation Steps

1. 1

   Prepare the Pork Belly

   Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a diamond pattern and season it generously with salt and black pepper. Place it in a roasting pan and cook in the oven for about 2-3 hours until tender. Increase the temperature to 450°F (230°C) and roast for an additional 30 minutes until the skin is crispy. Let it rest before slicing.

2. 2

   Make the Gnocchi

   Peel and boil the potatoes until tender, then mash them. Combine the mashed potatoes with flour, salt, and a pinch of nutmeg to form a dough. Roll the dough into logs, cut them into pieces, and use a fork to create ridges. Boil the gnocchi in salted water until they float, then remove and set aside.

3. 3

   Prepare the Leeks

   Trim the leeks, slice them lengthwise, and rinse to remove grit. Heat olive oil in a pan and sauté the leeks until charred and tender. Remove from heat and set aside.

4. 4

   Make the Winter Squash Brodo

   Peel and dice the winter squash. In a pot, melt butter, add the squash, and sauté for a few minutes. Pour in vegetable broth and simmer until the squash is soft. Blend until smooth and season with salt, pepper, and nutmeg.

5. 5

   Prepare the Smoked Apples

   Core the apples and slice them. If using regular apples, toss them with a little liquid smoke. Sauté in a pan with a bit of butter until caramelized and tender.

6. 6

   Assemble the Dish

   In a bowl, ladle the winter squash brodo as a base. Add the gnocchi on top, and then arrange the crispy pork belly slices and charred leeks. Garnish with the smoked apples and serve immediately.