Wine Match: Desert Hills Gamay
Recipe by executive chef Andrew Fung, XIX Nineteen
5940 Mullen Way, 780-395-1119
dinenineteen.com
Irving’s Farm Fresh Berkshire Pork
Round Hill, irvingsfarmfresh.com
Desert Hills Estate Winery
South Okanagan, deserthills.ca
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.