WILD BOAR BELLY WITH FRISEE SALAD
Makes 4 Servings
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WINE PAIRING | |
|---|---|---|
| Alsatian Riesling or Australian Semillon | ||
Though leaner than pork belly, wild boar belly has a richer, more complex flavor, especially when braised. Pairing it with an acidic frisée salad balances that richness for a not-too-filling and oh-so-satisfying dish. Any type of pork belly can be substituted for the wild boar in this recipe.
INGREDIENTS
- 8 oz Braised Wild Boar Belly with reserved braising liquid
- 1 large shallot, sliced thin
- 3 oz Pancetta, sliced into sticks/batons
- 1 tbsp champagne vinegar
- 2 tbsp honey
- 1 tbsp of extra virgin olive oil
- ½ baguette
- 1 clove of garlic, cut in half
- 2 heads of frisée, ends trimmed
- Sea salt & pepper to taste
DIRECTIONS
1
In a pan over medium low heat, render the pancetta. Sauté until the pancetta is crispy and the fat has been released.
2
Reserve the pancetta, and add the sliced shallot to the fat in the pan. Sauté until the shallot is slightly browned.
3
Add the honey and let it cook for about three minutes. Remove the pan from the heat.
4
Return the pancetta to the pan, and stir in the vinegar and extra virgin olive oil. Taste and add more oil/vinegar/salt/pepper if necessary. This is your vinaigrette.
5
Thickly slice the baguette and rub each slice with the clove of garlic and some olive oil.
6
Grill the baguette slices.
7
Toss the frisée in a bowl with salt and a little olive oil.
8
Cut the boar belly into 2oz pieces. Put it in a pan with a small amount of the braising liquid. Simmer to reheat it and reduce the liquid to a glaze.
9
Plate the belly with the frisée and baguette. Sauce both the belly and the frisée with the vinaigrette and serve.
Comments 1
Wild Boar Belly!! that sounds amazing.