Serves 4 as an entrée

CHERRY LACQUER

½ # Cherries, Ripe and Pitted

2 T Brown Sugar

¼ Cup Water

¼ t. Kosher Salt

Procedure: Combine all ingredients in a thick bottomed sauce pot. Over medium heat bring to a boil for 5 mins. Cool to room temperature and puree. Refrigerate until needed.

PORK BELLY

1.5 Lb. Pork Belly

2 T

1 ea. White Onion, large chopped

2 ribs Celery, large chopped

½ # Carrots, large chopped

1 Bouquet Garni, including 

    2 Bay Leaves

    6 Parsley Stems

    4 Garlic Cloves

   ½ T. Black Peppercorns

2-4 Cups  Vegetable Stock

2 t  Kosher Salt

Procedure: Liberally, season pork belly with kosher salt and black pepper.  In a heavy gauge roasting pan, over a medium heat, sear pork belly on both sides (Top and Bottom,) until golden brown.  Remove seared pork from pan and reserve, add onions, carrots, and celery to pan and sauté until golden brown.  Return pork to the pan, fat side down and add stock and bouquet garni, cover and cook @ 325 for 45 mins.  After 45 mins. remove cover and turn pork over, fat side up, and cook for 1 hour.  Refrigerate the belly in the stock until cool, which will help the meat be tender and juicy.  After the belly has cooled, remove the belly from the stock and place it in a sauté pan fat side down, over medium heat, to crisp the skin to a good golden brown. Flip over and add enough stock to cover the belly half way up.  Coat the top of the pork belly with the cooled cherry lacquer, cook until the pork belly is heated all the way through.  Remove and slice pork belly against the grain and ¾” thick.  Serve with Rosemary Risotto.