RECIPES
National Peanut Board
Moroccan Spice
5 T. whole cardamom seeds
1 cinnamon stick
7 whole cloves
1 T. dried chile pepper
3 T. coriander seeds
¼ cup cumin seeds
1 T. ground turmeric
2 T. whole black peppercorns
1 T. whole white peppercorns
Crisp Pork Belly with Corn Rice
Middlins and Peanut Slaw
Hugh Acheson, Chef/Partner
Empire State South
Atlanta
belly piece on top. Drizzle with braising jus;
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Corn Rice Middlins
Method: In large saute pan, combine
cardamom, cinnamon, cloves, chile pepper,
coriander, cumin, turmeric and black and
white peppercorns; toast over medium heat,
shaking frequently, until spices just start to
release aroma, about 2-4 minutes. Remove
from heat; allow spices to cool completely.
Grind in spice grinder. Place in small airtight
container; store. Use within 1 month.
Recipe created by The Culinary Institute of
America as an industry service to California
Table Grape Commission.
Yield: 6 servings
1 T. roasted peanut oil
1 lb. pork belly, skin removed, seasoned all
over with salt and pepper
½ yellow onion, sliced thinly against grain
2 sprigs rosemary
1 garlic clove, smashed
2 cups chicken stock
Corn Rice Middlins (recipe follows)
Peanut Slaw (recipe follows)
2 cups chicken stock
½ t. kosher salt
1 cup broken kernel Carolina Gold rice
2 cups freshly cut corn
1 T. unsalted butter
Method: Bring chicken stock and salt to a
boil; whisk in rice. Stir well; reduce heat to a
simmer. Cook until rice is cooked and liquid
absorbed, about 20 minutes. Turn off heat.
Purée corn in blender with just enough liquid
to process. Fold puréed corn into rice; whisk
in butter. Reserve warm.
Kristen Loken
The National Culinary Review | November/December 2011
1) Preheat oven to 325°F.
2) Heat peanut
oil in heavy lidded skillet or Dutch oven that
can accommodate pork belly. When hot, sear
pork belly on both sides until nicely browned.
Remove; drain off excess fat.
3) Make bed
of onion, rosemary and garlic in bottom of
pan. Add chicken stock; bring to a boil. Put
pork belly back in pan; cover tightly. Braise
in oven 2 hours.
4) Remove from pan; cool.
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fat to rise to top; remove.
5) When pork
belly is cool enough to handle, cut into
6 even cubes. Heat large nonstick pan over
medium heat. Crisp pork belly on all sides;
add braising jus.
6) To plate: Place ¼ cup
corn rice middlins on each plate; perch pork
Peanut Slaw
2 cups shaved savoy cabbage
½ cup grated carrot
½ cup julienned red onion
½ t. kosher salt
¼ cup roasted peanut oil
2 T. freshly squeezed lime juice
½ cup minced scallion
¼ cup shelled, roasted peanuts
Method: Combine cabbage, carrot, red
onion, salt, peanut oil, lime juice, scallion
and peanuts in bowl; toss well to combine.
Reserve for 30 minutes before serving.
