Recipe: Cider braised pork belly and cheddar-cornmeal waffles with apricot chutney

011416 Pork Belly & Waffles-17262

By Jamey Evoniuk, executive chef at The Candy Apple Café & Cocktails  //  photo by Dennis Ho

Waffles
Ingredients:
1 c. all-purpose flour
1 c. yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 ½ c. shredded cheddar
3 eggs, beaten
1 c. buttermilk
1 c. club soda
1/3 c. canola oil

Procedure: 1. Mix the first five ingredients in a bowl. 2. In a separate bowl, mix eggs, buttermilk, club soda and canola oil. 3. Combine the mixtures together, lightly. Fold in cheese; do not over-mix. 4. Ladle four-ounce portions of batter into a greased waffle iron, and cook for three minutes (or until done).

Pork Belly
Ingredients:
3 lbs. center-cut, skin-on pork belly
12 oz. Tucher (or any Hefeweizen-style beer)
1 c. unsweetened apple cider
1 c. chicken stock
3 star anise
1 cinnamon stick
2 c. mirepoix (equal parts of roughly chopped onions, carrots, and celery)
2 bay leaves Salt and pepper, to taste

Procedure: 1. Preheat oven to 250°F. 2. Season pork belly with salt and pepper. 3. Place pork belly in an ungreased roasting pan with remaining ingredients. 4. Cover tightly with tin foil and cook for 3 ½ hours. 5. Remove the pork belly from the liquid. Reserve excess liquid in an airtight container and refrigerate. Place the pork belly in a separate pan, press it with a heavier pan, and place the pork belly with both pans in the refrigerator overnight. 6. Cut the pork belly in four-ounce pieces. 7. Finish pork belly in a 400-degree oven, basting with the remaining braising liquid until the pork belly is crispy.

Apricot Chutney
Ingredients:
2 c. chopped dried apricots
1/4 c. sugar
1 T. finely chopped ginger root
1/4 c. rice vinegar
1/4 c. water

Procedure: 1. Combine all ingredients in a small saucepan. 2. Warm over low heat for 10 minutes, stirring occasionally. 3. Transfer ingredients to a food processor, and pulse just until incorporated (do not purée). cc Final Plating Preparation 1. Cut one waffle into four triangles, and arrange down the center of the plate so that the pieces overlap. 2. Cut the pork belly twice, and arrange on top of the waffles. 3. Spoon the chutney on top of the pork belly. Serves 10