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FeedChef Zachary Conover
Braised Pork Belly with Toasted Couscous and Vodka Aioli
Photo by Heidi Reuter
Chef Zachary Conover's Braised Pork Belly with Toasted
Couscous and Vodka Aioli
Cove at Riverview, Harrah’s Chester Casino & Racetrack
777 Harrah’s Blvd., Chester; (800) 480-8020, harrahs.com
Pork belly ingredients:
• 1 pound pork belly
• 1 cup chicken stock
• ½ cup veal stock
• 1 cup of water
• 1 tsp. peppercorns
• 1 cup cilantro leaves
• 3 cloves garlic
• 2 dashes fish sauce
Couscous ingredients:
• 1 cup couscous
• ¼ cup diced red and yellow peppers
• ¼ cup scallions
• 2 tbsp. chopped basil
• 3 tbsp. red wine vinegar
• salt and pepper to taste
Aioli ingredients:
• 1 cup olive oil
• 2 egg yolks
• 1 tbsp. Dijon mustard
• 1 tsp. orange zest
• 1 clove garlic
• 2 oz. Grey Goose L’Orange vodka
• salt and pepper to taste
Directions:
• Heat a medium braising pan or saucepan and sear belly skin-side first for 5 minutes or until golden brown. Turn and repeat.
• Deglaze with the liquids and add remaining ingredients. Cover and braise for one hour or until tender.
• Pour couscous on a sheet tray and toast in the oven until color is rich and golden.
• Boil couscous until al dente. Drain but do not rinse, and toss with the remaining ingredients. Set aside.
• For the aioli, combine all ingredients in a blender except oil and blend until smooth. Slowly stream in oil. Season with salt and pepper, and adjust thickness with a touch of vodka.
• Place a ring mold in the center of a dinner plate and fill with the couscous. Press down with a spoon and remove mold.
• Take a 3-ounce belly piece, slice on a bias and place on couscous. Add a spoonful of aioli and garnish with micro-greens or fresh herbs.
