Recipe: Sorghum-Glazed Smoked Pork Belly from Reid's Fine Foods - | WBTV Charlotte

Recipe: Sorghum-Glazed Smoked Pork Belly from Reid's Fine Foods

(WBTV) (WBTV)
CHARLOTTE, NC (WBTV) -

Chef Lewis from Reid's Fine Foods shares his recipe for Sorghum-Glazed Smoked Pork Belly. 

His recipe uses Benton's Bacon braised in mustard seeds and Sorghum. It's served with pickled peach puree and green tomato Chow-Chow.

Find his recipe below:

Ingredients:

  • 1 lb. Slab Benton’s Bacon
  • ¼ cup sorghum
  • 2 tablespoons mustard seeds
  • 3 quarts chicken stock
  • ½ yellow onion, diced
  • 1 rib of celery, diced
  • 1 carrot, sliced into coins
  • 1 tablespoon of citrus zest

Directions:

  1. Cut the bacon into two pieces and sear on both sides. Sauté the vegetables in the same pan with the bacon fat. Add sorghum & mustard seeds, thoroughly mix together.
  2. Put the seared bacon and the vegetable mixture into a baking pan and cover with the chicken stock.
  3. Cover and bake in a 350 degree oven for 2.5 hours.
  4. Remove the bacon from the liquid and cool. Strain the braising liquid into a pot and reduce by 85% to a saucy syrupy consistency.
  5. Add the zest last.

Peach Puree

Ingredients:

  • 4 peaches pealed and pitted, each half sliced into 1/6ths
  • 1 cup cider vinegar
  • 10 black peppercorns
  • 1 teaspoon mustard seeds
  • ½ teaspoon red chili flakes
  • ½ cup sugar
  • ½ cup water

Directions:

  1. Reserve peaches in an air-tight container.
  2. Bring all ingredients up to a boil in a sauce pot.
  3. Pour the boiling liquid into the peach container. Strain the liquid as you pour into the peaches.
  4. Let container cool at room temperature, close tightly and refrigerate. Ready to use in three days.

Green Tomato Chow-Chow

Ingredients:

  • 3 green tomatoes, peel like a melon and dice the outer flesh.
  • ½ red onion short julienne
  • 1 red peppers diced
  • ¼ cup kosher salt
  • 1 cup cider vinegar
  • 10 black peppercorns
  • 1 teaspoon mustard seeds
  • ½ teaspoon red chili flakes
  • ½ cup sugar
  • ½ cup water

Directions:

  1. Use the ¼ cup kosher salt and toss with the green tomatoes, red onion and red peppers. Put in an air tight container and let sit overnight at room temperature.
  2. Next day strain the vegetables and reserve the liquid.
  3. All other ingredients and the reserved liquid into a sauce pot and bring to a boil. Again, strain the boiling liquid over into the green tomato container.
  4. Let cool at room temperature, close tightly and refrigerate. Ready to use in three days.

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