Pulled Pork Belly Lasagna
- 2 pounds pork belly
- 1 carrot, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 5 cloves garlic
- 5 sprigs thyme
- 1 bay leaf
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 2 quarts chicken stock
- salt
- 4 very ripe peaches, diced
- 1/4 cup sugar
- 1 tablespoon salt
- 4 leaves basil, torn, plus 5 leaves chiffonaded
- 4 tablespoons unsalted butter
- 1 cup pearl onions, blanched
- 1 cup chicken stock
- 1 teaspoon sherry vinegar
- 4 ounces pea tendrils
- 8 sheets fresh pasta
- 1 bunch chives, finely chopped
- 1/2 cup grated cojita cheese
- Produce
- Basil, leaves (4)
- Bay leaf (1)
- Carrot (1)
- Celery (1 stalk)
- Chives (1 bunch)
- Garlic (5 cloves)
- Onion (1)
- Pea tendrils (4 ounces)
- Peaches, very ripe (4)
- Pearl onions (1 cup)
- Thyme (5 sprigs)
- Meat
- Pork belly (2 pounds)
- Canned Goods
- Chicken broth (2 1/4 quarts)
- Condiments
- Sherry vinegar (1 teaspoon)
- Cooking & Baking
- Coriander seeds (1 tablespoon)
- Peppercorns, black (1 tablespoon)
- Salt (1)
- Salt (1 tablespoon)
- Sugar (1/4 cup)
- Pasta & Grains
- Pasta, fresh (8 sheets)
- Dairy
- Butter, unsalted (4 tablespoons)
- Cojita cheese, grated (1/2 cup)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published July 17, 2012 (7 months ago).
45 people saved this recipe.
