Maple syrup-braised pork belly with maple glazed carrots and maple vinegar coleslaw

Main courses

Maple syrup-braised pork belly with maple glazed carrots and maple vinegar coleslaw

Ingredients

Pork Belly

  • 800 g (1 3/4 lb) pork belly, trimmed and slightly defatted
  • 0 ml (1/4 cup) coarse salt
  • 2 sprigs of fresh thyme
  • 15 ml (1 tbsp.) vegetable oil
  • 1 onion, diced
  • 1 stalk of celery, diced
  • 250 ml (1 cup) maple syrup
  • 250 ml (1 cup) white wine
  • 30 ml (2 tbsp.) cider vinegar
  • 750 ml (3 cups) beef stock (brown stock)
  • 2 bay leaves
  • 1 head of garlic, cut in half crosswise

Glazed Carrots

  • 12 - 16 Nantes or small carrots, peeled
  • 500 ml (2 cups) water (approximate)
  • 30 ml (2 tbsp.) butter
  • 30 ml (2 tbsp.) maple syrup
  • 2 cloves of garlic
  • 3 bay leaves
  • Salt and pepper, hand-ground, to taste

Coleslaw

  • 125 ml (1/2 cup) mayonnaise (preferably homemade)
  • 8 ml (1/2 tbsp.) garlic, chopped
  • 15 ml (1 tbsp.) parsley, chopped
  • 15 ml (1 tbsp.) maple vinegar
  • 500 ml (2 cups) kale, finely chopped
  • 500 ml (2 cups) red cabbage, thinly sliced
  • 500 ml (2 cups) green cabbage, thinly sliced
  • 6 strips of bacon, diced, cooked, and drained
  • 60 ml (1/4 cup) red onion, finely chopped
  • Salt and pepper, hand-ground, to taste

Method

Pork Belly

  1. Rub pork belly with coarse salt and place in a dish.
  2. Add the thyme, cover with plastic wrap, and refrigerate for 12 hours.
  3. Preheat oven to 150°F (300°F).
  4. Rinse the pork belly to remove salt and pat with a clean cloth to dry well. Set aside.
  5. In a large saucepan, heat the oil over medium heat. Sauté onion and celery for 3 minutes.
  6. Add the maple syrup and reduce by half.
  7. Add white wine and cider vinegar, and again reduce by half.
  8. Add brown stock and bay leaves; bring to boil.
  9. Add the pork belly and garlic; cover and roast 4 hours or until the meat comes apart with a fork.
  10. Remove the meat and set aside on a plate.
  11. Filter the cooking juices through a strainer, return to the pan and reduce over medium heat until syrupy.
  12. Serve with the sauce, glazed carrots, and coleslaw.

Glazed Carrots

  1. Place carrots in a pan and cover with water. (Not too much water — the carrots must come out slightly al dente. Add more water as needed to finish cooking.)
  2. Add the butter, maple syrup, garlic, and bay leaves.
  3. Begin cooking over high heat. Once the liquid is completely evaporated, stir the carrots well so they become caramelized and shiny.
  4. Salt and pepper.

Coleslaw

  1. In a bowl, combine the mayonnaise, garlic, parsley, and cider vinegar.
  2. Add the cabbage, bacon, and onion; salt and pepper.
  3. Mix well and leave to marinate 15 minutes in the fridge.

Additional Information

Refrigeration time : 12 hours 15 minutes