In Boston, some folks consider the proximity of a Dunkin Donuts franchise when purchasing a new home. According to a short New Yorker piece last year, allegiances to a particular store can be measured in the number of steps it takes to reach the front door. Advertisements
I owe this stock to Bruce Sherman, the chef of North Pond in Chicago. Not necessarily the recipe, but the technique. He was classically trained by the French, and thus a total stickler for “by-the-book” cooking. He really made me appreciate how the most miniscule of details can affect how a dish tastes in the end. When It comes to making a good stock you really have to pay attention to the details, after all you are working with a limited amount of ingredients.
This is a quick cure and meant more or less for marinating meat rather than preparing it for a long curing process or for smoking. This mixture will work well on chicken, pork and duck. The ratio of salt to sugar is pretty much 50/50 because you’re really just trying to drive flavor into the meat rather than completely pull moisture out. This recipe is enough for about 3 or 4 pounds of meat.
2 lbs Fresh Pork Belly (3 lbs, if bone in) A scant amount of vegetable or olive oil 2 Carrots, peeled and medium diced 2 Stalks of Celery, medium diced 1 Large Onion, peeled and medium diced 2 Bay Leaves 4-6 Sprigs of Thyme 2 12oz Bottles of Hard Cider 1 Qt Chicken Stock (Roasted if you can get your hands on it) 2 Cloves of garlic
Nothing cures the ailing winter soul like a good braise. Perk up your spirits with this recipe from Chef Shawn McClain and the Custom House restaurant kitchen. Be sure to check out our podcast with Chef McClain here. You can print this recipe out by clicking on the “print article” link below. Prep Time: 45 minutes prep, 90 minutes cooking, and overnight marinade Serves: 4