Pork Belly Indad

Niman Ranch Iberian Duroc, Saag, Coconut Grits, Pistachio Dukkah, Fenugreek Confit Shallots, Mint

Chef Jackie Carnesi of Nura | Brooklyn

---

Adapted by StarChefs | february 2023

INGREDIENTS:

Pork Belly:
2 pounds Niman Ranch Iberian Duroc pork belly, cut into 1-inch thick strips
40 grams minced garlic
50 grams minced ginger
20 grams salt

Indad Sauce:
1 toasted cinnamon stick
4 grams toasted cloves
2 grams toasted poppy seeds
8 grams turmeric powder
10 grams toasted cumin seeds
5 grams chile de árbol
10 grams toasted mustard seed
10 grams grains of paradise
10 grams black peppercorn
200 grams diced onion
50 grams golden raisins
30 grams granulated sugar
100 grams chile paste
100 grams tamarind paste
60 grams distilled white vinegar

Pistachio Dukkah:
1 cup toasted and chopped pistachios
1 tablespoon toasted cumin seeds
3 tablespoons crushed coriander seeds
3 tablespoons toasted black sesame
3 tablespoon toasted white sesame
1 tablespoon turmeric powder
½ teaspoon ground black pepper
1 teaspoon salt

Coconut Grits:
3 quarts grits
2 pounds butter
Two 98-ounce cans coconut milk
50 grams salt

Saag:
25 grams olive oil
300 grams thinly sliced onions
20 grams thinly sliced garlic
2 serrano chiles, seeded and minced
400 grams chopped spinach
400 grams chopped kale
15 grams ground cumin
10 grams turmeric powder
16 grams salt

Confit Shallots:
300 grams butter
4 grams fenugreek 
200 grams shallot petals
Salt

To Assemble and Serve:
Olive oil
Mint
Micro shiso

METHOD:

For the Pork Belly:
Place pork belly in a shallow baking dish. Rub with garlic, ginger, and salt. Refrigerate 4 hours.

For the Indad Sauce:
In a Vitamix blender, pulse cinnamon, cloves, poppy seeds, turmeric, cumin seeds, chile de árbol, mustard seeds, grains of paradise, and peppercorns until a fine powder is formed. Add all remaining ingredients and 100 grams water. Purée until smooth. Season with salt and refrigerate.

For the Pistachio Dukkah:
In an airtight container, combine all ingredients. Reserve.

For the Coconut Grits:
In a large stockpot over medium high heat, combine all ingredients. Cook until tender. Keep warm. 

For the Saag:
In a saucepan over medium flame, heat oil. Sweat onions, garlic, and chiles. When onions are translucent, add spinach and kale. Cook until wilted. Add cumin, turmeric and salt. Cook until fragrant. Keep warm.

For the Confit Shallots:
In a saucepan over low heat, combine butter and fenugreek. Cook until butter solids have evaporated and butter is bright green. Strain and discard leaves. Return butter mixture to pan. Add shallot petals and cook 5 minutes, or until tender. Strain and season with salt. Set aside.

To Assemble and Serve:
In a large rondeau over medium heat, add a glug of olive oil. Brown seasoned Pork Belly on both sides. If the ginger or garlic start to burn, reduce heat. Remove the pork and let rest. Increase heat and warm Indad Sauce. Cook 3 minutes, stirring frequently. Reduce heat and return pork to the pan. Cover and cook 1½ hours, or until pork is tender. Place 1 cup Coconut Grits on the left side of a serving plate. Place the Pork Belly in the middle of the plate and Saag on the right. Finish with 8 Confit Shallots and 3 tablespoons Pistachio Dukkah. Garnish with herbs.

---