Coffee-Rubbed Pork belly with Parmesan Focaccia, Cherry Tomato Salsa, and Pine Nut Butter
Paired with 2020 La Haute Cuvée
1 ½ cups AP flour
1 oz parmigiano reggiano, finely grated
¾ t kosher salt
⅔ c water, room temperature
1 t sugar
1 ¼ t black pepper, coarsely ground
¼ t instant yeast
2 T extra virgin olive oil
Butter, for pan
Mix flour, Parmigiano, salt, sugar, pepper, and yeast in a large bowl. Pour in 2/3 c room temperature water and mix until a sticky dough forms. Cover tightly and let rest at room temperature for 15 minutes.
Uncover your dough and use a wet hand to stretch one side of the dough up and over to meet the opposite side. Repeat three more times, turning the bowl 90° after each turn. If the dough isn’t stretchy enough to reach all the way over that is ok, just go as far as it will let you. Cover and rest for another 15 minutes. Repeat the folding process every 15 minutes for a total of three times.
Drizzle the dough with extra virgin olive oil and turn to coat. Place the seam side (the side you were making the folds) down in the bowl, cover tightly, and let rise until nearly doubled in size, 3-4 hours.
Generously butter a 10”-12” cast iron skillet. Pour 3 tablespoons of extra virgin olive oil and swirl to coat (double greasing helps from sticking and produces a golden brown bottom). Transfer dough to the prepared skillet, turning to coat all sides in oil. Use your fingers to push the dough to the edges of the skillet. Cover and let rise for 2-3 hours or until it is puffy and nearly doubled in size.
Place the rack in the middle of the oven and preheat to 450° Fahrenheit. Using claw-like fingers, dimple the focaccia pushing down the dough evenly across the skillet. Drizzle olive oil over the top. Bake for 20-30 minutes or until a thermometer reads 202° -205° in the center.
Pine Nut Butter
½ lb pine nuts
2 t olive oil
Pinch of salt
Place pine nuts in a small dry saute pan over medium heat. Cook for 3 or 4 minutes, constantly shaking the pan and using a spoon to move the nuts around. You want a golden color and for the nuts to be fragrant. Do not walk away from them as they will burn quickly. When they are ready, quickly remove them from the heat and transfer them to a plate or another cool surface.
Place toasted pine nuts in a food processor, drizzle in oil and salt, and process until smooth. (Save any leftovers in your fridge for an extra special PB&J sandwich!)
Cherry Tomato Relish
½ lb cherry tomatoes, quartered
¼ c sweet onion or shallot, minced
¼ c fresh parsley, minced
1 T red wine vinegar
2 T olive oil
½ t salt plus more to taste
Place the onions in a bowl, sprinkle with a ¼ teaspoon of salt and cover with cold water. Let sit for at least a half hour. Strain and squeeze dry. Add all ingredients to a medium bowl and stir to combine. Taste for salt and add as needed.
Coffee-Rubbed Pork Belly
3 T finely ground espresso beans or instant coffee
3 T brown sugar
1 T paprika
1 T chili powder
1 T salt
1 t black pepper, ground
1 lb pork belly (skin off)
Combine all dry ingredients in a bowl and stir until well combined. Place the pork belly on a cutting board fat side up. Use a paring knife to score a cross-hatch pattern, with lines about two inches apart. You want to slice all the way through the fat without hitting the muscle below.
Place the pork on a sheet tray fat side up and spread the dry rub across the meat. Be sure to spread the rub into the cracks you just cut and to cover every surface of the pork belly. You have the option to place the pork, like this, uncovered in your fridge overnight (I like to dry it out and allow the flavors to absorb into the pork). Alternatively, you can cook your pork immediately.
Preheat your oven to 400° Fahrenheit. Place the pork on a sheet tray with a rack, still fat side up. Bake for 30 minutes. Turn the heat down to 275° Fahrenheit and bake for another 60 to 90 minutes. You want the internal temperature to be at least 175°. Remove from the oven, wrap in foil, and let rest for at least one hour.
Slice the pork belly into 4 - 4 oz pieces or your desired serving size. Heat cast iron pan over medium-high heat. Sear the pork on the sides without the rub until golden brown (you will not need any grease in the pan, the pork will cook in its own fat). Remove from heat.
Cut your focaccia into thin slices. Heat another cast iron or saute pan over medium heat. Drizzle a thin layer of olive oil or butter. Sear on both sides until golden brown.
Place focaccia on the plate with a drizzle of pine nut butter on top. Place your pork belly on top of the butter. Spoon tomato relish over the top and pour a glass of 2020 LHC. Optional garnish: shaved parmesan, toasted pine nuts, fresh parsley leaves.