Berkshire pork belly with roasted walnut beet sauce, pureed spiced apples and red beet pickle

Andrew Fung of Nineteen and his Indulgence '13 dish.
Andrew Fung of Nineteen and his Indulgence ’13 dish.

Wine Match: Desert Hills Gamay

Recipe by executive chef Andrew Fung, XIX Nineteen
5940 Mullen Way, 780-395-1119

Irving’s Farm Fresh Berkshire Pork
Round Hill,

Desert Hills Estate Winery
South Okanagan,

Roasted walnut beet sauce

  • 4-6 large beets (approx. ½ kilo)
  • ½ c roasted walnuts
  • ½ olive oil
  • 3 t salt
  • 1 t black pepper

Peel and slice beets and boil until tender. Cool, then add walnuts, olive oil and season to taste. Blend until smooth. Reserve.

Apple puree

  • 2 Granny Smith apples
  • 1/3 c dry white wine
  • ¼ t cinnamon

Peel and seed apple and cut into 6 pieces. Put into a small pot with lid along with the wine and cinnamon. Steam over low heat until soft. Puree until smooth.

Red beet pickle

  • 1 large red beet, thinly sliced
  • 1 c rice wine vinegar
  • ½ t salt
  • ¼ t black peppercorns

Boil all wet ingredients, then put sliced beets into the mixture and allow to steep for 3 hours. Refrigerate until ready to use.

Pressed pork belly

  • 1 piece pork belly (approx. 1.3 kg)
  • 2 heads garlic
  • sea salt and freshly-ground black pepper
  • handful thyme sprigs
  • olive oil, to drizzle
  • 1 c dry white wine
  • 2 c brown chicken stock

Preheat the oven to 375ºF.

Season pork belly with salt, pepper, olive oil and garlic. Pour white wine and chicken stock into a hotel pan (or similar large deep pan such as a roaster) with pork belly. Cover and bake for 2.5 hours.

Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it.

Cool completely, then chill for 4 hours or overnight in the refrigerator.

To serve: Cut belly into ½ inch pieces and pan-sear. Plate the pork belly with apple puree and walnut beet sauce and garnish with the beet pickle.

Makes about 10 appetizer-sized portions.