Ingredients
2 lb. Wild Boar Bellies
1 large onion - medium dice
1 bulb fennel - medium dice
2 carrots - medium dice
2 stalks celery
2 cups brown chicken stock
2 cups veal stock
2 sprigs sage
3 Yukon Gold potatoes - sliced into ¼ inch rounds on the mandoline
1 tsp peanut oil
Preparation
preheat oven to 375ºF heat a braising pan on the stovetop over medium heat, add peanut oil when hot liberally season boar belly with salt and pepper sear boar belly, skin side down, until golden brown turn heat to medium and flip sear meat side to golden remove belly - add onion and fennel, cook until soft add celery and carrot - cook until soft add sage, veal and chicken stock - bring to a simmer, stock should almost cover belly return belly and put in oven, uncovered cook for 2 hours, adding additional stock if necessary remove belly from pan and score fat - let rest strain braising liquid - reduce to nape and season heat sauté pan - add peanut oil when hot add potatoes ensuring a single layer in pan - crisp until golden - flip and repeat - season change oven setting to broil and crisp belly, fat side up to perfection cut belly into 3 oz square portions
Presentation: In a serving bowl, add 4 oz braising liquid layer slices of potato in broth place belly on top of potatoes finish with sea salt and fresh herbs
recipe, cooking and styling by Chris Tanghe
