Commander’s Palace, a renowned New Orleans landmark, offers a decadent dish featuring smoky braised pork belly served over creamy Creole grits. This recipe, shared by executive chef Meg Bickford, promises a rich and savory experience that captures the essence of Creole cuisine.
Ingredients:
- Smoky Braised Pork Belly:
- 4 pounds pork belly, smoked and skin removed
- 1 quart chicken or pork stock
- 1 medium yellow onion, diced
- ½ orange, sliced
- 1 ounce fresh thyme
- 2 bay leaves
- Creole Grits:
- (Ingredients and steps for Creole grits are not explicitly mentioned in the provided text but typically include grits, butter, cream, and seasonings.)
Step-By-Step Instructions:
- Preparing the Smoky Braised Pork Belly:
- Preheat a large pan over medium-high heat. Score the fat cap of the pork belly and sear it in the pan until golden brown.
- Transfer the seared pork belly to a baking pan and add chicken or pork stock, diced onion, sliced orange, fresh thyme, and bay leaves.
- Cover the pan and braise the pork belly in a 300°F oven for about 2 hours until tender.
- Once cooked, allow the pork belly to cool in the braising liquid, then remove and portion into 4-ounce blocks.
- Roast the pork belly blocks on a parchment-lined tray before serving.
- Preparing the Creole Grits:
- (Details for Creole grits preparation are not specified but typically involve cooking grits in a combination of water, butter, and cream until creamy and seasoned to taste.)
Directions:
- For the Smoky Braised Pork Belly:
- Sear and braise the pork belly with aromatics until tender, then roast to finish.
- For the Creole Grits:
- Cook grits in a creamy mixture until smooth and seasoned.
Nutrition Facts:
- (Nutritional information is not provided in the given text.)
Reviews:
- (No specific reviews are included in the provided information.)
Community Tips and Praise:
- The dish is celebrated for its deep flavors and luxurious texture, combining the smokiness of the pork belly with the creamy richness of Creole grits. It’s a favorite at Commander’s Palace, known for its commitment to traditional Creole cuisine with a modern twist.
