Klingeman Farm Pork Belly Recipe

Name: République Café Bakery & République Restaurants KLINGEMAN FARM PORK BELLY Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs Pork Belly; 2 tbs Kosher Salt; 1 tsp Black Pepper; 2 tbs Olive Oil; 1 head Cauliflower Florets; 1 cup Heavy Cream; 2 tbs Butter; 1 tsp Salt; 1 tsp White Pepper; 1 cup Vin Jaune; 2 tbs Shallots, minced; 2 tbs Butter; 1 to taste Salt; 1 to taste Black Pepper; 2 tbs Kaluga Caviar

Inspired by République Café Bakery & République Restaurant

Time3h

Serves4

kaluga caviar, cauliflower mousseline, vin jaune

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Ingredients

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Pork Belly

2 lbs Pork belly

2 tbs Kosher Salt

1 tsp black pepper

2 tbs olive oil

Cauliflower Mousseline

1 head Cauliflower florets

1 cup Heavy cream

2 tbs Butter

1 tsp Celtic sea salt

1 tsp White pepper

Vin Jaune Sauce

1 cup Vin Jaune

2 tbs Shallots, minced

2 tbs Butter

1 to taste Celtic sea salt

1 to taste black pepper

Garnish

2 tbs Kaluga Caviar

Method

Preparing Pork Belly

Season and Cook

Preheat the oven to 300°F (150°C). Score the skin of the pork belly and rub it with kosher salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the pork belly, skin side down, until crispy. Transfer to a baking dish and roast in the oven for 2.5-3 hours until tender.

Making Cauliflower Mousseline

Cook Cauliflower

In a pot, steam the cauliflower florets until tender. Add to a blender with heavy cream, butter, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning if necessary.

Preparing Vin Jaune Sauce

Create Sauce

In a saucepan, sauté minced shallots in butter until translucent. Add vin jaune and reduce until sauce thickens. Season with salt and pepper to taste.

Plating

Serve

Slice the pork belly and place it on a plate. Add a generous dollop of cauliflower mousseline and drizzle with vin jaune sauce. Top with kaluga caviar before serving.