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Juban’s - Braised Pork Belly

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BATON ROUGE - It's a special holiday season for 2une In's chef of the month. Juban's, one of Baton Rouge's most popular restaurants, is celebrating its 30th anniversary.

Chefs Joy Daigle and Mark MacKenzie showed how to make another of their great dishes today: braised pork belly.



Cassoulet peas

1 pound local peas (pink eyed)
1 cup small diced andouille
½ cup small diced onion
½ cup small diced celery
½ cup small diced green bell peppers
1 qt duck stock
1 Tablespoon fresh chopped thyme
½ teaspoon sherry vinegar
2 oz unsalted butter
Salt and pepper to taste

1. Sear andouille in small pot over high heat until brown.
2. Pull off heat and add diced vegetables with a little salt and pepper place back over low heat and cook till vegetables are soft.
3. Add peas and enough stock to cover
4. Season with salt and pepper; cook on low heat until peas are tender and add stock if liquid reduces to far.
5. When peas are tender, turn up heat to reduce liquid by half
6. Add vinegar, fresh thyme and cubed butter and whisk in.

Sauce Steen's cane syrup and creole mustard gastrique

12oz steen's cane vinegar
12oz steen's cane syrup
¼ c worchestershire
1 ½ c creole mustard

Reduce liquids by half; pull off heat and whisk in creole mustard

Pork belly
1 raw pork belly
½ c kosher salt
¼ c black pepper
1 T granulated garlic
1T sugar
1 qt pork fat

1. Mix seasonings together and sprinkle evenly over pork belly allow to rest uncovered in refrigerator overnight.
2. Rinse off seasoning and pat dry sear fat side down till golden
3. Flip and place in an oven proof container covered in pork fat and cover.
4. Place in 300-degree oven till tender about 3 ½ hours.


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