Tohono Chul Garden Bistro: Crispy Pork Belly - Tucson News Now

Tohono Chul Garden Bistro: Crispy Pork Belly

TUCSON, AZ (Tucson News Now) -

Executive Chef Michael B. Montesano from Tohono Chul Garden Bistro shares a special recipe you can make right at home.

You can meet Montesano at the Chefs on a Global Stage on Sunday, Nov. 19 from 5 p.m. to 7 p.m. This tasting event is happening at the Carriage House located at 125 S. Arizona Avenue in downtown Tucson. Tickets are $40 per person.

Crispy Pork Belly
Brine: 

  • 10 C Water, Boiling
  • 4 C Ice
  • 1 C Salt
  • 1 C Honey
  • .5 C Lemon Juice
  • 2 C Mirapoix, Rough Chopped
  • 2 ea Thyme, Sprigs
  1. Blend water, salt, honey and Lemon
  2. Add Ice, Mirapoix and Thyme
  3. Once Cold, Submerge scored Pork Bellies
  4. Let Brine for 24-48 hours

Dry Rub:

  • 1 C Brown Sugar
  • .25 C Chili Powder
  • .25 C Granulated Garlic
  • 2 T Black Pepper
  1. Mix Together and Rub Brined Bellies
  1. Blend water, salt, honey and Lemon
  2. Add Ice, Mirapoix and Thyme
  3. Once Cold, Submerge scored Pork Bellies
  4. Let Brine for 24-48 hours
  1. Take Scored, Brined and Rubbed Bellies and Roast in oven at 400 degrees until golden brown.
  2. Reduce temperature to 250 degrees and bake for 4-5 hours.
  3. Cool Overnight and Portion to desired Size.
  4. Rub a light layer of baking soda on outside of portioned bellies.
  5. In hot pan with oil, place fat side down and brown till crispy.
  6. Flip, reduce heat to low and cover with lid until 145 degrees in the middle

Pickled Cholla Bud

  • 2 C Cholla Buds, dried
  • 1 C Rice Wine Vinegar
  • 1 C Agave Nectar
  • 1 C Piloncillo, Shaved
  • 1 C Water
  • .5 C Lemon Juice
  • 4 ea Chilitepins, crushed
  • 2 t salt
  • 3 ea Pink Peppercorns
  1. Combine everything but cholla in sauce pan. Bring to boil
  2. Add cholla buds and drop to simmer.
  3. Let simmer for 60-80 minutes or until cholla buds are tender
  4. Let cool in liquid then strain.

Harvest Squash Broth

Yield: 1 Gallon

  • 4 lb Harvest Squash (Butternut, Kabocha or Acorn), peeled, seeded and diced
  • 4 C Yellow Onions, chopped
  • 2 C Carrots, chopped
  • 2 C Celery, chopped

Bouquet:

  • 2 ea Garlic Clove, Smashed
  • 2 ea Fresh Bay Leaves
  • 2 ea Cinnamon Sticks
  • 1 sprig Fresh Thyme
  • .25 C Coriander Seeds
  • 6 qrt Ice
  • 4 qrt Cold Water
  • Salt & White Pepper to taste
  1. On very low heat, sweat the squash, mirepoix and garlic in large stock pot while covered.
  2. Stir often and allow all vegetables to break down and concentrate flavor
  3. Add ice, water and bouquet . Bring to boil.
  4. Lower heat to simmer and reduce 25%.
  5. Simmer to desired flavor and quantity.
  6. Strain through fine sieve and season with salt & pepper to taste.

Tepary Bean

  • 5 lb Tepary Bean, Soaked for 24 hours
  • 2 ea Negro de Valle Chilies, seeded (Ancho can be substituted)
  • 1 C Onions, chopped
  • 3 ea Garlic Clove, Smashed
  • 1 C Manteca or Butter
  • 1 T Coriander, Ground
  • 1 t Cumin, Ground
  • .5 C Green Olive Juice
  • .5 t Sage, Chiffonade
  • Salt & Black Pepper to taste
  1. Soak raw beans for 24-48 hours in water, drain when ready to cook.
  2. Boil beans in water and .5 C salt salt for 2-4 hours till tender. Drain
  3. Sautée onions, chilies and garlic in butter.
  4. Add cooked beans to butter and add seasonings
  5. Simmer beans for 1-2 hours and adjust with salt and pepper.
  6. Garnish with Grated Orange Peel.

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