This recipe is courtesy of Chef Matt Baldridge of the Dinner Club Pop Up.
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Smoked pork belly with celery root and pear puree', sweet garlic cream and pork rinds.
8 ounces thick cut smoked pork belly. ( Cut into 6-8 one inch by a half inch pieces.)
Sear pork bellies on all sides till golden brown.
Roast in the oven at 300 degrees for approximately 8-10 mins.
Celery root and pear puree'
2 large celery root bulbs, peeled and cubed.
2 pears, peeled and cubed
1/4 cp heavy cream
1/2 tspn grated nutmeg
sea salt and white pepper to taste
Place all celery root and pear cubes in a small sauce pot and cover with cold water.. Bring to a boil and then simmer till the cubes are soft.
Strain off excess water. Add heavy cream to the pot with the cubes. Puree' till smooth with food processor or wand mixer.
Season with nutmeg, sea salt, and white pepper to taste.
Sweet garlic cream sauce
3 cloves elephant garlic, or 6 cloves other fresh garlic.
1/2 cup white wine
3/4 cup heavy cream
1/2 tablespoon agave syrup
salt to taste
Combine sliced garlic and white wine in small sauce pot. Bring to rapid boil, then reduce to slow boil.
Reduce to half total volume.
Add heavy cream, bring to boil. Then reduce and let simmer for 8-10 minutes. Make sure to stir frequently.
Add agave syrup, salt and white pepper to taste.
Strain out garlic slices.
For plating
Scoop a small amount of the puree' onto the center of the plate. Place roasted pork belly in the middle of the puree'. Spoon sauce over and around. Crunch up pork rinds, and throw them over the pork belly.