Galen Zamarra
MAS (FARMHOUSE) | New York
After graduating from the Culinary Institute of America,
Galen Zamarra began his career at the original Bouley in
garde manger. When the restaurant closed to renovate, Zamarra went
abroad to stage at some of the most innovative Michelin-starred
restaurants of France, including Michel Bras, Georges Blanc,
and L’Arpege. At L’Arpege, Zamarra
adopted Chef Alain Passard's core principle of harmony. With this
in mind, he returned to New York and worked at Union Pacific
before rejoining Chef Bouley at Bouley Bakery. Mas
(farmhouse) marks Zamarra's solo debut, where he applies classical
French teqhniques to regional American ingredients to create his
own harmonious new American cuisine. An ardent supporter of Slow
Foods and sustainable farming and agriculture, Zamarra is a rallying
force in the industry, encouraging fellow chefs to contribute to
these and other important causes.
Pork Belly Sandwich, Red
Eye Gravy, and Onion Marmalade
Chef Galen Zamarra of Mas (Farmhouse) – New York,
NY
Adapted by StarChefs.com
Yield: 5 Servings
Ingredients:
- 2½ pounds pork belly
- 2 Tablespoons maple syrup
- 1 Tablespoon white wine vinegar
- 2 quarts brown veal stock
- 1 sachet of thyme, bay, allspice, juniper and black peppercorns
Onion Marmalade:
- 2 red onions, sliced
- 1 Tablespoon butter
- 1 ounce molasses
- 3 shots espresso
- 1 cup pork cooking liquid
Additional:
- 5 sourdough rolls
- 1 Tablespoon moutarde violette
- 1 pinch fleur de sel
- 1 bunch baby lettuce greens
Method:
For the Pork Belly:
Remove the skin from the pork. Sear the pork skin side down until
golden brown. Remove from the pan and drain off excess fat. Deglaze
with maple syrup. Cook the syrup to a deep caramel and deglaze with
the vinegar. Return pork belly to pan and cover with stock. Bring
to a simmer, add sachet, and cover. Simmer for 8 hours on very low,
until tender. Shred the pork and keep it warm.
For the Onion Marmalade:
Slowly caramelize the onions in butter until golden brown. Add molasses
and cook out another 2 minutes. Deglaze with espresso and reduce
au sec. Add 1 cup of the cooking liquid from the pork and cook until
almost dry.
To Assemble:
Cut roll in half and grill until brown. Spread the moutarde violette
evenly on roll and top with pork, lettuce and onions. Season with
fleur de sel.
Wine Pairing:
Rioja, Marques de Caceres “Reserva,” Rioja, Spain, 1998
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