The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest: Seared Pork Belly, Granny Apple Puree & Soy Caramel Sauce

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest

Another challenge from Foodie Blogroll, and this month's theme is to create a recipe based on a culinary trip I took. The Napa Valley immediately came to mind as my boyfriend and I go each year to celebrate our anniversary. This culinary delight featured on Redd's menu, located in Yountville, is on OUR menu every trip we make.

 

Seared Pork Belly, Granny Apple Puree & Soy Caramel Sauce

12 oz. fully cooked pork belly (available at Trader Joe's)

2 Granny Smith apples, peeled, cored and chopped

water, for boiling

1/2 c. soy sauce

1/4 c. brown sugar

2 T. butter

1/4 c. romaine leaves, torn (garnish)

 

Preheat a cast iron skillet over medium-high heat. Place pork belly into skillet fat cap side down. Sear until browned on all sides, about 3 to 5 minutes per side. Slice about 1/2-inch thick and sear again quickly on each side just to lightly brown.

 

In the meantime combine apples and just enough water to cover them in a small pot. Bring to a boil, reduce and simmer until apples are tender. Using an immersion blender pulse until a puree is achieved. Set aside and keep warm.

 

For the sauce combine soy, brown sugar and butter in a small skillet. Heat over medium to melt sugar and blend ingredients stirring often. Reduce heat to low and let reduce until slightly thickened.

 

Assemble dish by spooning apple puree on bottom, lay a few strips of pork belly, drizzle with sauce and garnish with romaine leaves.

 

 

* For more information about The Foodie Blogroll and all the opportunities they have to offer visit:

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Visit my Buggl site to view my culinary trip to the Napa Valley: http://www.buggl.com/trail-along-the-29-through-napa-valley-tasting-here-there-and-everywhere-639/overview