Monday, July 21, 2008

Swooning for Crispy Pork Belly with Baby Kirby Pickles

Photos: Nina Bachinsky-Gimmel

While on the hunt for an 18th-century farmhouse in Columbia County, Ned and I had the good fortune of stopping in Hudson for what is now our favorite dish EVER.

Special thanks to Jeffrey Gimmel and Nina Bachinsky-Gimmel, chefs and proprietors of Swoon--a charmer that turns out impeccably flavorful, handcrafted dishes showcasing Hudson Valley fare. Jeff and Nina have graciously shared their recipe for this outstanding new menu item.

Ned and I are now adding "within a short drive from Swoon" to our weekend house wishlist.

pickled baby Kirby cucumbers

1. Cut baby Kirby cucumbers lengthwise into quarters
2. Slice and soak cukes in salted ice water for 30 minutes
3. Steep in a 3-2-1-1 brine: water, white vin, salt, and sugar

how to assemble the dish
1. Braise pork belly for four hours in red wine.
2. When the meat is cooled, reduce the braising liquid with 2 Tbs. soy sauce, 2 Tbs. rice wine and a dash of sambal.
3. Cut the pork belly into one-inch wide strips, dust with cornstarch and deep fry until crispy.
4. Toss in the reduction with scallions, peanuts, beans sprouts, cilantro, and pickles.