Pork Belly w/ Potato & Fennel Pancake 🐖
“The sense by which the qualities and flavor of a substance are distinguished by the taste buds.” A definition to a word that would become colossal in the culinary industry, a word that acts as a cross between the cook at hand and the loved ones who eat their food. The foundation of being able to produce good food as well as experience it in a way that warms the soul, and creates memories all revolving around food. Taste.
Here you will find a series of photos that can be used as a helping hand in getting your creative juices flowing at home. Not to be confused with a recipe, the goal of these series is to get you to taste all the way through the cooking process as well as give you an idea of how flavor is added to a dish through layers and layers of flavors. Step into my apartment and have a meal with me.
Potato & Fennel Pancake. A quick and easy way to sneak in little extra Fennel into your diet. Prep. Freeze em, Fry em. Finish em, with a bit of Black Pepper Yoghurt, Lime Zest, Honey and a healthy dose of Sea Salt for breakfast or cook em up with in a more savory manner. Tonight, we’re having them for dinner, with some Crackling Pork Belly, Apple Compote and Broccolini.
Start by cooking a few Russet Potatoes in a pot of boiling water until, just tender, remove and allow to slightly cool. Meanwhile, sweat, julienned Onions, Garlic, and Fennel in pan over medium low heat, season with smoked Paprika, Thyme, and Basil.
Run the now slightly cooled potatoes through rice mill or a chinois. Add Fennel Onion mixture. Season with Black pepper, and lots of freshly grated Parmesan.
The Marinade.
Fennel Seeds, Parsley, Olive Brine, Chicken Stock. 8 Hours.
Mix well, and form the Pancakes. Get a feel for them, they should have a slight stick but should not be wet. Freeze.
As for the Pork Belly, season flesh side generously with Black Pepper, Fennel Seeds and Smoked Paprika. Mix together salt and water to wet sand consistency and apply over Pork Belly skin side. This salt mixture with form a crust and help prevent to much browning in the initial cooking process of the Pork Belly. Meanwhile, Sweat Mirepoix. Deglaze w/ White Wine followed by the Pork Marinade. Place Pork Belly on wire rack over marinade mixture and toss it into the oven for 45 Minutes. Remove Salt Crust . Return to oven for 15 minutes. Remove and rest before cutting.
At this point, drop your Pancake into 350 F deep fryer or shallow fry in pan until golden brown. The goal is to have everything come up at the same time. Season and allow excess oil to drain on tray lined with paper towels.
Plate, eat, enjoy, relax. Until next time. 👋
