- 20 # Veal bones cut into 3 inch pieces. available through brewers meats here in Des Moines
- 5# onion large rough chop
- 16 oz tomato paste
- 3# large Rough chop
- 3# celery large rough chop
- 1 bundle fresh thyme
- 1 tbsp whole clove
- 1 tbsp whole black pepper
- 2 bay leaves
Roast veal bones on a sheet tray until a deep rich brown at 500. The time will vary depending on your oven. Remove from oven then lightly coat all the bones with tomato paste and put back in the oven until the tomato paste has slightly darkened. remove and put into a stock pot.
Take the vegetables and roast until they have started to caramelize. Remove and add to stock pot.
Top the stock pot with cold water and the remaining ingredients, bring to a boil and let it cook overnight at a low low simmer. COLD WATER is the key for a clear stock. Strain through a fine mesh strainer into a separate pot. Reserve 1/2 gallon for braising.
To finish the sauce:
Take the remaining stock and reduce until it coats the back of spoon.
In a separate pan
- ! carrot small dice
- 3 shallots small dice
- 2 cloves garlic, crushed
- 1/2 cp sherry
- 2 tbsp rosemary
- 1 tsp whole fennel seed
Saute carrots, celery, shallot and garlic on low heat until translucent. Then add fennel and rosemary, cooking for two minutes. Next add the sherry and reduce until just dry. Top off with the stock reduction from above and let simmer for 30 minutes. Finally, strain the ingredients and reserve for plating.
For the Belly
- 5-7# center cut pork belly, skin off
- Salt cure
- 2cups koshers salt
- 1/2 cup granulated sugar
- 2tbs whole black pepper
- 2 tbsp whole fennel seed
- 1 tbsp red chili flake
Lightly toast black pepper and fennel until aromatic, then toss with salt sugar mixture.
Completely coat both sides of the belly with the salt cure and put into a dish large enough to hold the belly. Cover with a pan of the same size and refrigerate for 24 hours with 20# of weight on top.
Remove from the pan and rinse thoroughly. Reserve.
Heat oven to 350.
In an oven proof pan put your belly in fat side down. Cover the belly 3/4 of the way and put in oven for 1 1/2 hours. Remove and flip the repeat for 1 1/2 hr. Then chill for 2-3 hours. Put back in the oven for 1 1/2 hrs more. At this point it can be chilled then portioned or served right away. If chilling and reheating and portion into 6 oz portions. Heat oven to 450 heat for 8-10 minutes
Salt Baked tomato
- 8 vine ripened tomatoes, cleaned
- 1/4 cp Olive oil
- 6 sprigs fresh thyme
- 2 boxes Kosher Salt
- 1/2 gallon olive oil reserved
Heat oven to 200.
In an oven proof pan lay down a 1/4 layer of salt. Place tomatoes so they do not touch. Lay sprigs of thyme in between the tomatoes. Cover with the remaining salt, leaving a small amount of the tomato visible. Drizzle with olive oil. Bake for 2-4 hours, checking every hour. You will be looking for a slight give to the tomatoes as if they might burst. Once you have reached this point, remove from the oven and with a spoon carefully remove the tomatoes from the salt and submerge in water to rinse. Then put into a container with the remaining olive oil. These will keep for two weeks in the oil. Before serving, rinse off oil and serve at room temperature.
Pasta Serve day of or hang to dry
- 4 Cps flour
- 8 egg yolks
- 5 whole eggs
- 4 cps semolina reserved
Put all ingredients into a food processor and blend. It may seem a little dry. Next remove and work with hands until it starts to form a consistent ball. Chill for thirty minutes. Finally cut the dough into manageable pieces and run through pasta machine to make long flat piece of pasta. When finished they will resemble lasagna. From here, chill with large amount of semolina to put in between the layers in the fridge.
Oregano black pepper cream
- 1 qt heavy cream
- 4 sprigs fresh oregano
- 1 tbsp black pepper
On the stove top in a sauce pan, add the black pepper and heavy cream. Reduce slowly by 2/3. Once reduced, shut off heat and add the oregano. Let steep for ten minutes, then strain and reserve
Red Wine Reduction
- 3 tbsp vegetable oil
- 2 cps dice carrots
- 5 shallots Julienne
- 3 cloves garlic crushed
- 1 tsp fennel seed
- 1 tsp red chili flake
- 2 bottles red wine
- 1 cup cream sherry
- 3 tbsp tomato paste
- 1 bay leaf
Saute vegetable in vegetable oil until shallots are translucent. Add spices and cook for one minute. Next add sherry and red wine and reduce to 4 oz. Strain and reserve at room temperature.
- 20 cloves of garlic
- oil to cover
Put garlic and oil into oven proof baking dish and cook at 325 until fork tender. Strain, then puree and reserve.
- 14 pieces of picked fresh basil
- oil for frying
Heat oil and fry for a couple about 8 seconds per side, then lay on a paper towel to drain excess oil. Lightly sprinkle with kosher salt, then reserve.
Red Wine reduction room temperature
Tomatoes halved and at room temperature
Garlic at room temperature
oregano cream room temperature
Boiling water for pasta
Demi glace warm
oven at 450 to reheat pork
In a large bowl, put enough demi glace down to coat the bottom of the bowl. Next put down your pasta topped with the pork belly. top with more demi glace. Put a dollop of the oregano cream on top as well as some of the garlic puree. the tomato halves down, drizzle with red wine reduction and fried basil leaves.
To save time or if you have trouble finding ingredients
Demi Glace can be found or ordered through gateway market
You can use lasagna noodles to substitute for the fresh pasta.
For more information on Proof, visit their website here.