Moxie Glazed Lamb Belly with Bitter Orange Puree
Will Gilson, Puritan & Co., Cambridge, Massachusetts - March 2014
For 4 servings
- 1/2 cup (100g) salt
- 1/2 cup (100g) sugar
- 1 lamb belly, trimmed and cut into 4 serving portions
- 4 cups (820g) rendered duck fat
Mix salt and sugar in a nonporous baking dish; add lamb belly; pat salt mixture all over meat; cover with plastic wrap; reserve in refrigerator 2 to 4 hours.
Heat oven to 250°F.
Rinse meat under cold running water; pat dry; place in high-sided baking dish; cover with fat; cover baking dish with foil; cook until a knife inserts easily and can be removed without any resistance (about 4 hours); remove from oven; remove lamb from fat; discard fat; cool lamb; reserve.
- 2 1 L bottles Moxie soda or root beer
- 2 cups (480g) chicken stock
Bring soda and stock to a boil in large saucepan; reduce heat to medium; simmer until reduced to syrupy consistency; remove from heat; reserve.
- 1 orange
- 1 cup (200g) granulated sugar
- 2 Tbsps. (14g) olive oil
- 1 Tbsp. (14g) gochujang (Korean red pepper paste)
Heat orange, sugar, and 2 cups (474g) water in heavy-bottomed saucepan set over medium-high heat, stirring to dissolve sugar; cook until orange is very soft; remove from heat.
Place orange in a blender; blend, adding cooking liquid as needed, until smooth; with motor running, gradually add 1 Tbsp. oil and gochujang; blend well; season with salt; place in airtight container; cover; reserve in refrigerator.
Heat remaining 1 Tbsp. oil in large skillet set over medium heat; cook reserved lamb belly until brown and crisp; flip; cook until brown and crisp on other side and heated through; remove from heat; roll in reserved glaze; reserve (keep warm).
To serve, place small amount of orange puree on each plate; place a glazed belly on top of puree.
What to drink: Lamoresca Mascalisi Frappato Nerullo Mascalese Blend Sicily