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Pork Belly Pomodoro Salata

Chef: Johnny Brito ~ Testa Rossa Ristorante
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This dish was inspired by a recent trip Johnny took to Chicago. He ate an appetizer that combined unique flavor profiles and was blown away. He wanted to create a unique dish of his own that incorporated fresh tomatoes and crispy bacon with an Italian flare.

He was blown away by the flavor profiles and had to try something to capture that taste.

A taste that inspires: Pork Belly Pomodoro Salata

  • Prep Time: 45 mins
  • Cook Time: 2-3 hours
  • Serving Size: 10 Portions

Ingredients

Pork Belly:
  • Braised 5 lb pork belly
Braising Liquid:
  • 1.5 gal chicken stock
  • 0.5 gal apple cider vinegar
  • 1 diced white onions
  • 1.5 sliced jumbo carrots
  • 2 ribs of celery, diced
  • 1 cup brown sugar
  • 1/2 tablespoon black peppercorns
  • 2 bay leaves
  • 4 crushed garlic cloves
Tomato Salata (Salad):
  • 4 oz rustic cut heirloom tomato
  • 2 oz baby heirloom cherry tomato
  • 4 oz buffalo mozzarella balls
  • 3 oz pappardelle curls 
  • Thinly sliced radish
  • Crushed pistachio
  • Thyme sprigs
  • Basil
  • Cilantro
  • Kosher salt
  • Crushed black pepper
Creamy Tomato Ginger Vinaigrette:
  • 1 cup mayonnaise
  • ¼ cup extra virgin olive oil
  • 3 tablespoon rice white vinegar
  • 1 minced garlic clove
  • ¼ cup graded fresh ginger
  • 1 tablespoon of soy sauce
  • ½ tablespoon of oregano
  • 1 tablespoon crushed red pepper
  • honey
  • 2 tablespoons of salt and pepper
  • ½ cup charred tomato juice
  • 2 tablespoons of butter
  • 2 oz fresh micro greens

Directions

Pork Belly:
  1. Place pork belly fat side up in a large deep pan.
  2. Submerge pork belly with braising liquid, spices and aromatics. 
  3. Cover with parchment paper and tin foil. 
  4. Bake in the oven at 350 degrees for 2 hours, low and slow.
  5. Remove foil and paper. With two metal spatulas, remove pork belly from braising liquid and place on a sheet tray, fat side up.
  6. Add weight on top of the sheet tray and refrigerate overnight.
  7. Once cooled, cut the pork belly into cubes.
  8. Pan sear the cubes and finish baking in the oven at 500 degrees until rendered crispy at a temperature of 165 degrees.
Tomato Salata (Salad):
  1. Rinse fresh heirloom tomatoes and cut into rustic cubes and wedges.
  2. In a sauté pan, combine two thyme sprigs, baby heirloom cherry tomatoes and extra virgin olive oil. Sauté until tomato skin pops.
  3. Remove tomatoes with a slotted spoon. Slack then cool.
  4. Combine tomatoes and buffalo mozzarella balls into a mixing bowl and toss into vinaigrette with 2 pinches of kosher salt and cracked black pepper. 
  5. Lay over pappardelle curls.
Creamy Tomato Ginger Vinaigrette:
  1. In a blender or food processor, combine mayonnaise, extra virgin olive oil, rice vinegar, grated ginger, minced garlic, soy sauce, oregano, red pepper flakes (optional), chard tomato juice and honey.
  2. Blend until smooth and creamy.
  3. Transfer dressing to a mixing bowl and stir in fresh oregano.
  4. Cover the dressing and refrigerate for one hour minimum.
  5. Add salt and pepper to taste.

Serve:

Serve on a plate or bowl and garnish with torn basil, cilantro, thinly sliced radish and pistachio. Enjoy!

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