Panceta Rustida

Final presentation:

• 3 oz of cooked pork belly.
• 1 tsp garlic sliced.
• 5 pieces pickled swiss chard stems.
• 1 small bunch of swiss chard leaves.
• Sherry vinegar.
• 2 tbsp raisin pure.
• maldon salt

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For the pork belly:

• 1/2 ea pork belly skin on.
• 1 qt salt.
• 2 cups of sugar
• 1 cup sweet paprika

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For the pickled swiss chard:

• 1 qt full of swiss chard stems.
• 1 qt pickling liquid.

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For the Raisin pure:

• 1 pint of golden raisins
• 1 pint of boiling water
• 2 tbsp lemon juice.
• Salt to taste.

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For the swiss chard:

• Cut the Swiss chard stems crosswise into 1⁄4-inch-thick slices. Place in a jar or other airtight container.
• Bring the pickling liquid to a boil. Pour over the stems. Refrigerate overnight.
• Slice the Swiss chard leaves and refrigerate them separately as well.

For the Raisin pure:

• Bring water to boiling a saucepan.
• Put the raisins in a blender and pour the boiling water over them.
• Purée until very smooth. Add the lemon juice and purée again.
• pass through a chinoise.
• Season to taste with salt.

For the pork belly:

• The day before: Mix the salt, sugar, and paprika in a small bowl to make a cure.
• Sprinkle half in the bottom of a container that will fit the pork belly snugly.
• Place the meat on top, then cover with the remaining cure mixture. Cover and refrigerate overnight for 12 hours.
• Rinse the cure off the pork and pat the pork dry. Cut the ½ pork belly in long strips about 2.5 inches wide.

Before service: (cook only whatever you think you will be selling for that service)

• Place pork belly on a wire rack fitted into a half sheet pan.
• Preheat the oven to 300F.
• Bake pork belly skin side up until the fat renders and the skin is brown, about 2 hours.
• Raise the oven temperature to 450F. Roast until the skin is dark brown, dry, and crisp, about 10-15minutes, checking at 5-minute intervals.
• Remove from the oven and let rest for at least 20 minutes.

Final presentation:

• Combine the oil and garlic in a sauté pan. Cook over high heat, stirring, until the garlic is fragrant and golden, about 1 minute.
• Add the Swiss chard leaves and season with salt. Cook, stirring, until wilted, about 2 minutes. Add the sherry vinegar and mix well, then remove from the heat.
• Cut the pork into 1-inch chunks. Put raisin sauce on the bottom of the place. Add pork on top. Add Swiss chard sauté and 5-6pieces of swiss chard on on top.
• sprinkle madon on the pork.