Serves 6 Appetizer Portions
1 cinnamon Stick
1 whole star anise
1 teaspoon whole black peppercorns
1 lbs. pork belly, skin off
1 cup dry white wine
In a roasting pan place the pork belly fat side up and season with salt. Add the spices. Pour the wine in the pan. Cover with aluminum foil and roast about 1 1/2 hours until tender but still holding its shape. Transfer pork to a pan or sheet tray, refrigerate overnight.
8 ripe nectarines
2 pints cherry tomatoes, preferably super flavorful from the farmers market
1 red chili, seeded Sea salt
1 large cucumber, peeled, chopped
1 lime, juiced
In a blender, blend the nectarines, tomatoes, red chili, lime juice, and cucumber. Season with sea salt and lime. Slowly add olive oil until emulsified and smooth. Refrigerate overnight for best flavor.
1/4 cup olive oil
1 cup baguette cubes
1/2 cup blanched almonds
2 garlic cloves
1/4 cup Italian parsley, minced
In a skillet heat the olive oil. Add the bread. Cook until golden brown. Transfer to a food processor. Add the almonds, garlic, and parsley. Pulse until finely chopped. Season with salt. Thin with a touch of water if needed.
In a skillet heat a few tablespoons of olive oil. Slice the pork in 3 inch by 2 inch pieces. Sear pork until caramelized on both sides. Divide the gazpacho among 4 bowls. Place the pork on top and garnish with the picada.
Enjoy with 2015 Willamettte Valley Riesling