Wednesday, April 15, 2009

Purple Potato in Cast Iron

by cameron slaugh
click the menu item to view the recipes

Pomegranate Braised Pork Belly, “Salsa Criolla” Belgian Endive, Whole Grain Mustard Vinaigrette

Pork Belly

24 ounces pork belly

24 ounces pomegranate juice

Salsa Criolla

1 red onion

2 jalapeño peppers

3 limes

salt and pepper

Whole Grain Mustard Vinaigrette

6 tablespoons whole grain mustard

2 tablespoons red wine vinegar

1 small clove garlic, minced

salt and pepper

1 cup grape seed oil

Purple Potato

8 purple potatoes

vegetable oil


1 pomegranate, seeded

2 heads of endive

Pork Belly: Cut pork belly into 4 inch rectangles and sear all sides. In sauce pot, add pork belly and pomegranate juice, cover and braise for a minimum of 5

hours on a low simmer or until tender.

Salsa Criolla: Finely emincer the onions and jalapeños. Juice limes and marinade in lime juice and seasoning until needed.

Whole Grain Mustard Vinaigrette: Mix mustard, vinegar and garlic and whisk in by drizzling the oil, season to taste.

Purple Potato: Slice potatoes very thinly on a mandoline while cast iron gets very hot with oil. Lay cut potatoes in hot cast iron very carefully off the flame. Fill to

top of potatoes with oil and cook until brown. Once cooked dump out oil, holding the potatoes with a fork.

Mix endives with vinaigrette and sauce with salsa criolla, pomegranate seeds, pork belly and the potatoes.

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