BALTIMORE - When we ring in the New Year we all want to start the year off on the right foot. So why not start off the year right with not only good food, but ingredients that are considered good luck.
Friday on Good Morning Maryland @ 9, Chef Bryan Voltaggio, owner and chef at "Volt" in Frederick and Top Chef star, showed one idea that could certainly impress your friends and family. Some of the ingredients include pork bellies and lentils and other tasty ideas.
To see the segment again, click on the video box to the left of this article. We have also included the recipe below for you to try at home.
Braised Pork Belly, Beluga Lentils, Parsnips in Hay, Pearl Onions
Special equipment needed:
Vacuum sealing bags
Ingredients for pork belly:
2# pork belly, trimmed
1 each carrot
2 each celery ribs
3 each garlic cloves
2 each juniper berries
1 each orange zested
2 each chinese long pepper
2 cups poultry stock
2 ½ tsp fine sea salt
1 tsp coriander seed
1 tsp grape seed oil
2 sprigs rosemary
3 sprigs thyme
2 Tablespoons pommery mustard
Place the oil in a medium sauté pan. Bring the heat to almost high the oil should start to shimmer in the pan. Season and add the pork belly. Sear on all sides, then transfer to a pressure cooker. Drain the excess fat from the pan, add the onion, carrot, celery ribs, and garlic cloves. Sweat all the ingredients until the onions are translucent, continue to slowly cook to start to caramelize the onions and other vegetables. Add I cup of the stock to the pan to deglaze. Add the orange zest, long pepper, coriander seed, thyme, salt, and rosemary. Bring to a simmer then add to the pressure cooker. Cover with the remaining stock. Attach the lid to the pressure cooker and bring to a simmer, let the pressure cooker settle at 15psi. Cook for 1 hour and 15 minutes.
Remove the pressure cooker from the heat, do not release the pressure until it comes down to 0psi, then open the pressure cooker and strain off the liquid. The liquid can be reduced but half over medium heat in a small saucepan. Once reduced incorporate the mustard and reserve until ready to plate.
Ingredients for Glazed Turnips:
1 cup poultry stock
¼ cup honey
2 tablespoons sherry vinegar
6 each petite turnips, split, or small turnip dice
½ tsp fine sea salt
Place the poultry stock, honey, and vinegar in a small sauce pan. Bring to a simmer and reduce until 1/3 of the original volume. Place turnips in a vacuum sealing bag. Strain and cool the glaze over ice water. Place the glaze in the bag. Vacuum seal according to the manufacturers instructions. Bring a small pot of water to a simmer, add the turnips and cook for approximately 15-18 minutes.
Ingredients for Beluga Lentils:
8 ounces beluga lentils
2 cups poultry stock
3 each shallots minced
1 each garlic clove sliced
1 tablespoon minced chive
1 tablespoon olive oil
2 tablespoons butter
½ tsp fine sea salt
Sweat the shallot and garlic in a small sauce pot with the olive oil until translucent. Add the lentils, salt, and poultry stock, bring to a simmer. Cook the lentils for 20-30 minutes at a very slow simmer or until tender. This should be started ½ way through the cooking process of the pork belly. Once the lentils are done adjust seasoning and finish with the chive and butter. Plate and serve with the pearl onions and the parsnips as shown. Or use your own vegetable garnish as desired…
Recipe courtesy Chef Bryan Voltaggio
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