Six-Hour Campo Grande Iberico Pork Belly

Recipe by Matthew Gilbert, Culinary Director at Medinah Country Club. Photo by Nick Novelli. 

Serves: 4

Ingredients

Iberico Pork Belly

• 2# Iberico Pork Belly
• 2 ounces Olive Oil
• 1 ounce Fennel Pollen
• 1 ounce Ground Coriander
• 1 Tablespoon Salt
• 2 ounces Sugar

Wild Boar Braise

• 1 Wild Boar Shoulder
• 2  cups Red Wine
• 2  quart Beef Stock
• 2  sprigs Rosemary 
• 5 sprigs Thyme 
• 3 Bay Leaves
• 3 Carrots (peeled and chopped)
• 3 Celery Stalks (chopped)
• 1 Yellow Onion (chopped)

Roasted Garlic - Olive Oil Poached Garlic 

• 24 cloves Garlic
• Olive Oil (to cover)

Cherry Mostarda

• 1# Wisconsin Cherries
• 1/4 cup Sugar
• 1/4 cup Honey
• 4 ounces Sherry Vinegar
• 2 ounces Barolo
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 ounce Mustard Seeds

Plating

• 2 pieces Burrata
• 12 Castelvetrano Olives (pulled in half)
• 8 Cherry Tomatoes (cut in halves)
• 8 leaves Basil 
• 2 ounces Balsamic Pearls
• 1 bulb Fennel (thinly sliced on mandolin)
• 1 Red Endive (leaves sliced into thin strips)
• 1 ounce Olive Oil
• 1 Tablespoon PX Vinegar
• Salt and Black Pepper (to taste)

Preparation

Iberico Pork Belly
Rub the pork belly with olive oil, fennel pollen, coriander, salt, and sugar, then cook sous vide at 125°F for 6 hours.
Cut into 2-inch squares and brown under the salamander before plating.

Wild Boar Braise
Cut the wild boar shoulder into 3-inch cubes.  Sear in a saucepan until brown on all sides. Remove shoulder pieces and sweat mirepoix.  Deglaze with red wine and reduce by half.  Add rosemary, thyme, bay leaf, and beef stock.  Add the boar.  Bring to a boil, then reduce to a simmer to braise for 3 hours low and slow.  When tender, remove from the braisage, cool, and shred. Keep warm with a little braising liquid.

Roasted Garlic - Olive Oil Poached Garlic
Put garlic cloves in a small sauce pot and cover with olive oil.  Bring to a boil, then reduce to low heat and cook the garlic until soft.  Strain and reserve the oil; keep the garlic cloves for plating.

Cherry Mostarda
Add all ingredients together in a saucepan.  Bring to a boil, then reduce to a low simmer and slow cook until the mixture is jam-like.  Set aside to cool.

Assembly

Place the browned pork belly on the plate.  Pull the burrata into pieces by hand and arrange them next to the pork belly.  Place the roasted garlic cloves, olives, tomatoes, basil, and balsamic pearls.  Drizzle the burrata with olive oil and season with salt and black pepper. Place the cherry mostarda on top of the pork belly. Toss the fennel and chicory with olive oil, lemon and salt and place on top of the pork belly.

Wine Match

2016 Damilano ‘Cannubi' Barolo, Piemonte, IT.
1OO Points ~ James Suckling.

Medinah Country Club, Medinah, Illinois. Image courtesy Medinah Country Club.