One Chef Obsessed » Pork Belly

BBQ Pork Belly

wilburcoxjr — Sat, 26 Jun 2010 06:47:47 +0000

Tamarind BBQ’d Smoked Confit of Pork Belly, My Mother’s Home Fries, Chipotle Hot Sauce, Pickled Peaches, and Coriander.

Pork Belly Obsession

wilburcoxjr — Wed, 16 Jun 2010 00:19:55 +0000

Cured in my secret cure for 24 hours, confit in duck fat for 6 hours, press over night, portion and cold smoke over apple wood. Black Cherries, Smoked Balsamic, Pickled Peaches, Coriander. Enjoy.

One Fat Belly

wilburcoxjr — Sat, 24 Apr 2010 01:46:55 +0000

First the belly is cured for 24 hours, then we confit it, then we press it over night, then we smoke it for 2 hours. On the pick up it is seared fat side down until crispy, then it is glazed with chili caramel under the salimander to create bark. It is served with black lentils, bananas, puffed pig ears, mizuna, and chili caramel. Enjoy.

Success Is Only Measured By What You Learn From Failure

wilburcoxjr — Sun, 04 Apr 2010 05:54:38 +0000

Today I tried a new presentation of our Pork Belly. In theory all of the accompaniments should have went swimmingly with the dish, but sadly they didn’t make the music I was hoping to hear. It took me two days to make this dish, and most of the time was taken up by preparing the garnish. In Reality= Pork Belly is very fatty and needs something to cut through the fat and help balance the dish. In Theory= Ramp Pesto made with Creme Fraiche`would help because the onion flavor would add bite, and cut the fat. Pickled Radish would do the same and bring a nice acidity to the dish. Then add a garnish of Puffed Pig’s Ear(which was the most labor intensive= 24 hrs.) for texture and crunch. In Theory all this should have come together beautifully on the palate, but sadly it was a B-side track on a one hit wonders album. Even though all of the garnish was a stand alone star, it just didn’t work. So today I learned that even though something should work and all of the pieces of the puzzle are present, that sometimes Theory Differs From Reality.

Pork Belly

wilburcoxjr — Sat, 03 Apr 2010 13:48:47 +0000

Looking at different presentation styles. A shot before the belly is confit’d.

My Parents Came For Dinner

wilburcoxjr — Mon, 22 Mar 2010 03:35:47 +0000

The first time that my parents came to eat at my restaurant since we opened. I put together a little tasting menu on the fly. I think it turned out pretty good.

CousCous Crusted Scallops with Squash/Banana/and Foie Gras Fat Puree + Caramelized Mango + Tamarind + Spiced Squash Chips

Smoked Paprika Charred Shrimp + Red Pepper Broth + Spring Vegetables + Froth

Pork Belly (Cured/Confit/Smoked in Apple Wood/Crisped in the oven) + Brussels Sprouts Leaves + Filberts + Pears + Sweet Potato Syrup

Early November Tasting

wilburcoxjr — Mon, 07 Dec 2009 05:19:14 +0000

I did a tasting at my house, and here are the pictures

Rock Fish With Cauliflower 2 Ways, Brown Butter and Almonds

Apple Cider and Pear Juice Braised Pork Belly with Rutabaga

Beef Wellington with Roasted Garlic Mashers and Au Jus

And the best home style dessert ever. I only made the Ice Cream, some one else made the crumble.

Local Stayman Apple Crumble With Dolce De Leche Ice Cream

The VIP Middle Course Tonight, and the people that make it happen

wilburcoxjr — Sun, 02 Aug 2009 06:43:24 +0000

This is Pork Belly with Sweet Potato Puree, Tamarind-Apple glaze, Saba Vinegar, watercress, pickled red onions, and House smoked sea salt. The picture that follows is of my hot line brigade. Matt, Jason, and Steve. There is a giant wall that separates the Garde Manger and Stone Pizza Oven, and we Expedite through radio communication. It isn’t as bad as it sounds, because everyone at the hotel has their own band to use. So at any given time I can be listening to the Executive Chef in my right ear, calling out orders and talking to our cooks, pulling checks, wiping plates, switching bands to call room service and talking on the phone. It’s a whole different animal than I am used to, but I really enjoy the challenge. I also have the ability to teach technique , dissaplain, intensity, and inspiration. Now the real journey begins. I have had two questions from my cooks this week that made me laugh. The first being a cook named Matt asking me if I ever sleep and the second from Buddha asking me what my plans for the future are. The first question was an easy one to answer because I never sleep, comfortably that is. The second question caught me buy surprise because I have no solid answer yet. There is no telling what the future might hold, I’m not really sure what I want to do or where I want to go. That one is going to take me some time to figure out, but I’m learning.