BRAISED PORK BELLY

This succulent dish is a specialty of Chef Jeff Libunao’s at the Harvest Table in St. Helena. The tender pork belly and crisp cucumbers get a fiery kick from the spicy gochujang sauce –it’s one perfect bite after another!

Soju Braised Pork Belly

Yield: 15-18 6 oz. portions

Ingredients:

Up to 5 lb. ork Belly - Skin O

175 ml Soju

½ Cup Miso Paste

2 each Star Anise

3 each Bay Leaf

1 Cup Water - Add more as needed

Salt and Pepper as needed

Directions:

1 Prep the Pork Belly by laying pressing on the meat flat. Trim all e cess fat around the belly and cut into desired portion si e. Lightly season with salt and pepper. Set aside.

2 i So u, iso aste and Water till well diluted.

3 Convection Oven ethod Set oven temp to 5 F, ut prepped trimmed pork belly in a pan and add so u solution with bay leaf and star anise. Make pork belly is fully submerged in the solution for about 2 over. dd more water if needed. Cook for 2 hours or till tender.

4 Sous Vide ethod Set water bath to 2.2C, ut each pork belly in a appropriate si ed bag, add about o of so u solution into the bag and add each star anise and bay leaf. Seal the bag properly in the vacuum machine. nd Set ork belly in the water bath. Temperature will drop as the pork belly is cold. Wait till the water temperature goes back up to 2.2C then start timer for 2 hours.

6 Gently take pork belly out of pan, or bag if you are doing sous vide. Set in a pan. ress the pork belly with something heavy on top to get that nice shape. Set in the fridge for 5 hours or overnight.

7 To Serve, it can either be deep fried or pan seared and finish in the oven to warm through.

"KIMCHI" CUCUMBERS

Yield: 1 Quart

Ingredients:

8-9 each ersian Cucumbers, Cut in a bias

5 Tbl inced Garlic

1 each Small ed Onion, Julienned

2 bunches Green Onion Chopped

3 Tbl Gochu aru Korean epper Flakes

3 Tsp Sugar

1 Cup ice Vinegar

1 Cup Sesame Oil s eeded Kosher Salt

Directions:

1 Wash and cut ersian cucumbers and rub generously with salt. Set aside.

2 rep the rest of the ingredients and place in a mi ing bowl.

3 inse off all the salt from the cucumbers and mi them with the rest of the ingredients in the bowl and mi everything well till cucumbers have been well coated with all the other spices.

4 Transfer to a storage container and chill. Cucumbers will be ready in about an hour.

Ochujan Sauce

Yield: 2 Quarts

Ingredients:

3 Cups ellow Onions, Diced

About Chef Jeff Libunao

3 Cups ears, eeled, Seeded and Diced

3 Tbl Gochu ang

3 Tbl Gochu aru Korean epper Flakes

⅓ Cup Mirin

⅓ Cup Soy Sauce Tamari

⅓ Cup Sesame Oil

¼ Cup White Sugar

3 Tbl Garlic, inced

¾ Tbl Ginger, inced

¾ Tbl Ground Black epper

Directions:

1 Add all the ingredients in a blender and blend till smooth.

2 Season to taste if needed. ᯽ native of anila, hilippines, Chef Je Libunao grew up with a fondness for street food. He learned how to cook family recipes from his grandparents, including adobo and sinigang sour soup. He fondly remembers his grandparents treating him to pan de sal and other Filipino desserts when he helped in the kitchen. These early memories of learning recipes and cooking together have served as his inspiration for success, as they connect him to his family, his main motivator in life.

Chef Libunao collaborates with his team at Harvest Table to incorporate their respective heritage into the cuisine. He focuses on dishes that not only guests will en oy, but food he would choose to eat for any meal. He is also passionate about working with local growers and producers to source fresh ingredients that highlight the bounty of the region. Incorporating uality products sourced locally not only help Harvest Inn and Harvest Table grow as reputable culinary establishments, but also benefit the entire community, putting apa Valley on the map for food-focused travelers looking to discover the best destinations to dine.

by Christina Howell