Restaurants›Town Hall Restaurant Jacksonville›Cured + Aged Recipe

Cured + Aged Recipe

Inspired by Town Hall Restaurant Jacksonville
Time20h
Serves2

two selections, $12 / four, $20 / six, $28 housemade cured meats, artisanal cheese, housemade lavash, pickled veggies, nut compote, local honey + preserves

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cured Meats

Artisanal Cheese

Lavash

Pickled Veggies

Nut Compote

Local Honey + Preserves

Method

Curing the Meat

1

Cure the Pork Belly

Rub the pork belly with sea salt, black pepper, minced garlic, and rosemary. Wrap tightly and refrigerate for 5-7 days.

2

Dry the Meat

After curing, rinse the pork belly and let it air dry in a cool place for 1-2 weeks.

Making Lavash

3

Prepare the Dough

Mix flour, water, salt, and olive oil to form a dough. Knead for 10 minutes, then let it rest for 30 minutes.

4

Roll and Bake

Roll the dough thin and bake in a preheated oven at 220°C (428°F) for 5-6 minutes until crispy.

Pickling Veggies

5

Prepare the Pickling Brine

In a pot, combine vinegar and sugar, bring to a boil, then let cool.

6

Pickle the Vegetables

Slice cucumber, carrot, and red onion. Place in jars and cover with the brine. Refrigerate for at least 24 hours.

Making Nut Compote

7

Combine Nuts and Honey

Mix the mixed nuts with honey in a bowl. Let it sit for at least 30 minutes before serving.