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Peach and Pork Belly Skewer

By Colby Newman | September 7, 2016

Peach and Pork Belly Skewer

IMG_8242_1472161618344By Colby Newman, Executive Chef, Amarillo (Texas) Country Club

Ingredients:

5-8 # pork belly, skin removed
4 EA yellow onions, large dice
16 EA peaches, rice, large dice,
3 gal chicken stock, enough to cover the pork belly in the pan
To taste Togarashi (Japanese 7-spice blend)
To taste salt and pepper
As needed vegetable oil

Procedure:

  • To make the pork belly, if in one piece cut in half into two equal parts.
  • Score the fat side of the belly.
  • Season heavily with the salt and togarashi.
  • Heat vegetable oil in pan over medium high heat and sear scored fat side down until golden brown and some of the fat has rendered. Working in batches if necessary.
  • Remove the pork from the pan and place in large roasting pan. Leave the fat in the searing pan.
  • In searing pan, add half of the peaches and all of the onions and sauté until soft.
  • Add chicken stock and bring to a boil. Pour liquid mixture over pork belly in roasting pan, making sure pork belly is fully submerged.
  • Cover roasting pan with foil and place in oven at 325 degrees.
  • Braise pork belly for 4-6 hours, checking every hour. When belly is fork tender remove from oven and cool until able to handle.
  • Remove pork from liquid and place on cooling rack.
  • Strain the braising liquid and reduce to one quart, making sure not to burn the sauce. Reserve for brushing skewers to grill.
  • After pork has cooled cut into 1×1 inch cubes. Do the same with the remaining peaches. Build skewers to your liking.
  • Grill skewers brushing with reserved liquid until hot.
  • To Plate: Place one dollop of peach scallion puree (recipe follows) and slide spoon through it. Put two skewers down and top with grilled scallion chimichurri (recipe follows).

For Peach Scallion Puree:
1 bunch scallions, whites and greens, sliced thin
1 Tbsp. ginger, sliced thin
1 Tbsp. garlic, sliced thin
1 Tbsp. shallot, sliced thin
2 Tbsp. sugar
2 1/2 Tbsp. sesame oil
4 EA peaches, grilled then sliced
2 Tbsp. vegetable oil

Procedure:

  • Heat vegetable oil sauté pan until smoking hot. Add ginger, garlic, and shallot stirring constantly. Do not burn!
  • Add scallion and saute stirring constantly.
  • Add sesame oil and sugar. Remove from heat stirring until sugar has dissolved.
  • After cooling slightly, put in blender with peaches and puree. Drizzling in .5 cup of olive oil if too thick.

For Grilled Scallion Chimichurri:
1/4 cup parsley, chopped
2 Tbsp. oregano leaves, chopped
1/4 cup scallions, grilled
2 Tbsp. red wine vinegar
4 EA garlic, cloves
2 Tbsp. yellow onion, small dice
1 tsp. crushed red pepper
1 EA jalapeno, deseeded, small dice
2 cups olive oil

Procedure:

  • Add all ingredients to a blender (except olive oil) and blend while slowly adding the olive oil until well blended.

 

About The Author

Colby Newman

With a background in classic French and Italian cuisines, Colby Newman, Executive Chef of Grosse Pointe (Mich.) Yacht Club, brings his unique culinary style to Michigan. Prior to his current position at Grosse Pointe YC, he was the Executive Chef of Amarillo (Texas) Country Club.

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