24-01-2013
Pork Belly glazed in Birra Moretti Zero, with cherry salad, chicory, fresh oregano and its flowers by Vladimiro Poma, sous chef at Erba Brusca in Milan and among the 10 finalists of Premio Birra Moretti Grand Cru
My mini-menu has its heart in the choice of the raw material, in this case organic meat bred in a farm. I also opted for a poor cut of meat. The belly of the pig is usually destined for the production of sausages and in other culinary traditions, such as the English, it is cooked at a low temperature for a long time. In this way, the fat makes the meat particularly tender. The acidity of the cherries helps to balance the fatness as well as the sweetness of the reduction of Birra Moretti Zero. To finish the dish, a touch of delicate bitter flavour, given by the chicory, paired with notes of aromatic herbs and flowers. Pork Belly glazed in Birra Moretti Zero, with cherry salad, chicory, fresh oregano and its flowers
Recipe for 2 people
INGREDIENTS 200 g of pork belly 150 g of stoned durone nero di Vignola cherries 4/5 leaves of chicory 1 bundle of fresh oregano with its flowers 33 cl of Birra Moretti Zero salt to taste pepper to taste pork cooking juices 1 tablespoon of sugar
In abbinamento, Birra Moretti Zero
Also by Vladimiro Poma: Versatile Tarte-tatin.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
classe 1984, sous-chef del ristorante Erba Brusca a Milano