Features Chef Talk Holiday Recipe Chef Talk: LeFarm's Bill Taibe-Slow Roasted Pork Belly Stephanie Webster December 23, 2009 For Chef Bill Taibe of LeFarm, a holiday is not a holiday without a little pork belly. Here is his amazingly decadent yet simple preparation for Slow Roasted Pork Belly with Apple Pulp, Fresh Horseradish Root & Arugula. I'm already drooling... SLOW ROASTED PORK BELLY with Apple Pulp, Fresh Horseradish Root & Arugula Serves 6-8 people 4lbs Pork Belly Salt & Pepper Herb De Provence White Organic Sugar 2-3 Local Apples 1 pc Fresh Horseradish Root Arugula Oliver Oil Crème Fraiche – Store bought, i.e. Kendall Farms Crème Fraiche Rub Pork Belly with 3 parts salt/1 part herb de provence/1 part sugar & a little cracked pepper. Let sit and dry cure for 1 hour. On wire rack, roast in 425 degree oven for 20-30 minutes until oven seared. Lower oven to 250 degrees and slow roast for approx 5 hours or until internal thermometer reads 160 degrees. Grate Apples and Horseradish Root over the Pork Belly. Drizzle Crème Fresh and add a handful of Arugula to the plate, drizzle some Olive Oil over Arugula.
