Braised Wild Boar Belly With Crispy Yukon Gold Potatoes Recipes

BRAISED WILD BOAR BELLY WITH CRISPY YUKON GOLD POTATOES

Steps:

• preheat oven to 375ºF • heat a braising pan on the stovetop over medium heat, add peanut oil when hot • liberally season boar belly with salt and pepper • sear boar belly, skin side down, until golden brown • turn heat to medium and flip • sear meat side to golden • remove belly - add onion and fennel, cook until soft • add celery and carrot - cook until soft • add sage, veal and chicken stock - bring to a simmer, stock should almost cover belly • return belly and put in oven, uncovered • cook for 2 hours, adding additional stock if necessary • remove belly from pan and score fat - let rest • strain braising liquid - reduce to nape and season • heat sauté pan - add peanut oil when hot • add potatoes ensuring a single layer in pan - crisp until golden - flip and repeat - season • change oven setting to broil and crisp belly, fat side up to perfection • cut belly into 3 oz square portions Presentation: • In a serving bowl, add 4 oz braising liquid • layer slices of potato in broth • place belly on top of potatoes • finish with sea salt and fresh herbs recipe, cooking and styling by Chris Tanghe

CRISP GARLIC YUKON GOLD POTATOES

Steps:

• Preheat the oven to 400°F Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
• Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
• Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
• Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.