Braised pork capicola filled pork belly with roasted veggie cassoulet and chimichurri

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KANSAS CITY, Mo. -- More than 180 restaurants are offering multi-course meals as part of Kansas City Restaurant Week, and Room 39 is one of them. Chef de Cuisine Spencer Wohlford visited FOX 4 to demonstrate how to make stuffed pork belly, which is one of the restaurant's featured items.

Click here for the full list of restaurants participating in Restaurant Week.

 

Braised pork capicola filled pork belly with roasted veggie cassoulet and chimichurri

Ingredients:
1, 2-3 lb pork belly, scored, cured and rinsed
1.5 lbs braised, and shredded capital meat
1 tbl. fennel seeds
1/2 tbls crushed red pepper flakes
1/2 tbl minced fresh sage
1/2 tbl. minced fresh rosemary
2 garlic cloves minced
kosher salt
braising liquid
1 quart chicken stock
1 quart veggie stock
3 springs rosemary
2 sprigs oregano
2 cups rough chop onion
1 cup rough chop carrot
1 cup rough cut celery

Belly cure-
1/2 cup kosher salt
1/8 cup sugar
1/2 tsp celery seed
1 tbsp garlic
1/2 tsp coriander
1 tbsp smoked salt

Method:
Rinse and pat dry belly, lay skin on cutting board. Place shredded capicola on the belly spreading only on the right side,1” thickness, leaving about 2” on the sides.

Take the right side and start to roll in vertically till the left side meets the right. Tie the now stuffed belly with kitchen twine at 1/2 intervals leaving 1” at each end. Place into a deep baking dish that has the braising liquid in it. Place in a 300” preheated oven for 2-3 hours or internal temp of 145 degrees is reached

Cassoulet Beans:

1 lb presoaked white beans, preferably great northern
1/2 gal vegetable stock
1/2 cup diced carrots
1/2 cup diced celery
1 cup diced onion
1/4 cup diced fennel
1 tbsp garlic
1/2 quart roasted tomatoes
1 tbsp rosemary
1 tbsp minced oregano
salt and pepper TT

Method:
Satue veggies in oil, then add garlic and saute approx. 2 minutes on low heat. Add tomatoes and simmer 5-10 mins before adding beans. Then add liquid and simmer on low until beans are tender, approx 30-45 minutes. once tender add herbs, salt and pepper and cool in the liquid.

Chimmichurri

1/4 cup red wine vinegar
salt
1 tsp toasted ground fennel seed
2-3 garlic loves
chopped shallot
1 jalapeno, chopped
1/4 cilantro chopped
1/4 parsley chopped
1 tbls. oregano
1/4 cup EVOO

Method:
Combine vinegar, salt, fennel, garlic, shalot, and jalapeno in medium bowl and let stand 10 minutes. Stir in cilantro, parsley and oregano. Using a whisk, whisk in oil.

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