Belly on a Biscuit


Pork Bellies and biscuits

Veranda on Highland’s Tom Robey demos a popular pork dish.

By Jan Walsh; Photography by Beau Gustafson

Executive chef Tom Robey makes dining at Veranda on Highland a pleasure—and makes cooking fun. He entertains us in the kitchen with his singing and joking, gives this popular pork dish a light-hearted name, yet his results make us swoon. Enjoy trying his Belly on a Biscuit dish at home. And view the video demo on BirminghamRestaurants.com/Chefs/Videos.

Ingredients

1 pound pork belly, skin removed, cut into 1” cubes

1/2 tsp. freshly ground black pepper

Pinch ground cinnamon

Pinch ground cloves

Pinch ground allspice

1 bay leaf

Sprig fresh thyme

1 teaspoon kosher salt

White wine to cover

Duck fat, or salad oil, to cover
1 large yellow onion, caramelized

Procedure: Toss the pieces of pork belly in the cure ingredients. Place in a stainless steel bowl. Cover with the wine. Let sit in the refrigerator overnight. Remove the bellies, pat dry, and put into a small baking dish. Cover with the warm duck fat. Wrap with both saran wrap and foil, bake at 250º until very tender, two to three hours. Remove from the oven. Weigh down the top of the bellies with a plate and let cool in the oven refrigerator. Reserve.

Duck Fat whipped cream

Duck fat whipped cream ingredients:

1 cup heavy cream

2 tbsp. rendered duck fat

2 tbsp. brandy

Salt, white pepper

Procedure: In a chilled stainless steel bowl, whip the cream to soft peak, add the fat and the brandy, continue whipping until firm. Season with the salt and white pepper. Reserve.

Mustard ingredients:

4 tbsp. Creole mustard

1 peach, peeled, grilled and pureed

1 teaspoon bourbon

Procedure: Combine, reserve.

plating, the last steps of the preparation

To plate, split the biscuits, place a warm belly on each and add some onions and mustard. Place cream on the side. •

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