It also helps that people are no longer terrified to eat a little fat, and that�s what I�m banking on with this pork belly recipe. Yep, turns out sugar and the simple carbs do the real damage, so belly up to the bar. Sure, the fat content is a tad high, but it�s no different than that your average sausage link, and when paired with a tart, aromatic, root vegetable puree, it doesn�t feel heavy.
In fact, I use a touch of extra virgin olive oil to accent the meat and celery root. Celeriac is delicious, but fat free, and even though I added a little butter, the grassy, peppery oil lends a bracing richness. The same goes for the crispy-edged pork belly, and the dish provides an opportunity to enjoy three great fats doing three different things. I thought this was amazing.
As I mentioned, I will show you the celery root recipe in the next video, so stay tuned for that. If you just can�t wait, I�m happy to report that this can be served with all your favorite pork chop sauces and sides, so feel free to jump the gun, or root in this case. I hope you give this great fall appetizer a try soon. Enjoy!
Ingredients for 6 appetizer-sized portions :
1 1/2 pound pork belly, skin removed
season generously with salt, pepper, and smoked paprika
- Wrap as show and roast for 6 hours at 200 F. (*Note: I said 5 1/2 in the video, but my pork was almost room temp, so I�m adding 30 minutes since most people will use chilled meat)
- Chill, cut into serving sized pieces and crisp up in reserved fat before serving
