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Heritage Pork Belly with Smoked Fig

Kurobuta pork, the most prized in Japan and considered to be equal in status to Kobe beef, is raised by Snake River Farms in America. We combine this rich, heritage breed with gently smoked ripe Black Mission figs to create a light, yet savory dinner party appetizer. The smoked fruit flavors in this summer recipe bring out the ripe concentration of dark berry flavors in Jordan Cabernet Sauvignon.

Ingredients

  • ¾ cup farro piccolo

  • ¼ cup arugula

  • ¼ cup grilled corn

  • ¼ cup fig vinaigrette

  • 6 smoked figs

  • 1 pound prepared pork belly, sliced into 12 portions

  • 3 Cipollini onions, roasted and halved

  • 2 Tbsp pistachio, toasted and roughly chopped

  • Arugula blossoms and Maldon salt for garnish

For the pork belly

  • 5 pounds pork belly, skinned

  • ⅓ cup kosher salt

  • ¼ cup sugar

  • 1 Tbsp fennel pollen

  • 1 Tbsp freshly ground black pepper

For the farro piccolo

  • ½ cup farro piccolo

  • 2 cups pork stock (chicken broth or spring water may be substituted)

  • 2 sprigs thyme

  • ½ tsp sea salt

For the fig vinaigrette

  • 3 ripe Black Mission figs, peeled and stems trimmed

  • 2 tsp fig preserves

  • 1 Tbsp fresh thyme

  • 1 Tbsp basil

  • 1 Tbsp aged balsamic vinegar

  • 1 Tbsp Sherry vinegar

  • 1 Tbsp yuzu juice (Meyer lemon may be substituted)

  • 1 tsp fennel pollen

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • Apple cider as needed

For the smoked figs

Ingredients

  • ¾ cup farro piccolo

  • ¼ cup arugula

  • ¼ cup grilled corn

  • ¼ cup fig vinaigrette

  • 6 smoked figs

  • 1 pound prepared pork belly, sliced into 12 portions

  • 3 Cipollini onions, roasted and halved

  • 2 Tbsp pistachio, toasted and roughly chopped

  • Arugula blossoms and Maldon salt for garnish

For the pork belly

  • 5 pounds pork belly, skinned

  • ⅓ cup kosher salt

  • ¼ cup sugar

  • 1 Tbsp fennel pollen

  • 1 Tbsp freshly ground black pepper

For the farro piccolo

  • ½ cup farro piccolo

  • 2 cups pork stock (chicken broth or spring water may be substituted)

  • 2 sprigs thyme

  • ½ tsp sea salt

For the fig vinaigrette

  • 3 ripe Black Mission figs, peeled and stems trimmed

  • 2 tsp fig preserves

  • 1 Tbsp fresh thyme

  • 1 Tbsp basil

  • 1 Tbsp aged balsamic vinegar

  • 1 Tbsp Sherry vinegar

  • 1 Tbsp yuzu juice (Meyer lemon may be substituted)

  • 1 tsp fennel pollen

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • Apple cider as needed

For the smoked figs

Instructions

serves 6

Season the pork belly with salt, sugar, fennel pollen and pepper, then wrap in plastic and refrigerate on a baking rack for 8-10 hours. Unwrap the belly, blot the surface of any moisture and place fat side up, on a roasting rack. Roast at 450 degrees for 25 minutes. Reduce the temperature to 275 degrees and continue to roast until the belly is easily pierced by a paring knife (1 ½ - 2 hours). Remove the belly from the oven and compress between two weighted pans. Refrigerate overnight. The belly may be portioned at this point, as recipe produces 5 pounds of meat. The remainder may be divided and frozen.

Bring farro and stock to a simmer in a heavy bottomed saucepan. Add thyme and salt, then reduce heat to a simmer. Cook until farro is tender (approximately 15 minutes). Remove the pot from the heat and allow the farro to cool in the stock. Drain and reserve.

For the fig vinaigrette, combine all ingredients except for the olive oil in a blender pitcher; process until smooth. With the motor slowly running, add the olive oil to emulsify. Thin with apple cider to desired consistency, then reserve.

To smoke the figs, season with thyme, salt and pepper and drizzle with olive oil. Arrange the halves, cut side up on a wire rack and smoke at 195 degrees for approximately 10 minutes. Recommended smoker chips include cherry, apple or oak. Transfer the figs to a plate, loosely covered at room temperature, and reserve.

To plate, combine the farro, arugula and corn, season and gently toss in the fig vinaigrette. Spoon the farro salad onto six plates. Arrange the fig and two slices of pork over the farro. Garnish with Cipollini onion, pistachio, arugula blossoms and Maldon salt.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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