Braised Wild Boar Belly With Crispy Yukon Gold Potatoes Recipes

Steps:

• preheat oven to 375ºF • heat a braising pan on the stovetop over medium heat, add peanut oil when hot • liberally season boar belly with salt and pepper • sear boar belly, skin side down, until golden brown • turn heat to medium and flip • sear meat side to golden • remove belly - add onion and fennel, cook until soft • add celery and carrot - cook until soft • add sage, veal and chicken stock - bring to a simmer, stock should almost cover belly • return belly and put in oven, uncovered • cook for 2 hours, adding additional stock if necessary • remove belly from pan and score fat - let rest • strain braising liquid - reduce to nape and season • heat sauté pan - add peanut oil when hot • add potatoes ensuring a single layer in pan - crisp until golden - flip and repeat - season • change oven setting to broil and crisp belly, fat side up to perfection • cut belly into 3 oz square portions Presentation: • In a serving bowl, add 4 oz braising liquid • layer slices of potato in broth • place belly on top of potatoes • finish with sea salt and fresh herbs recipe, cooking and styling by Chris Tanghe

Steps:

• Scrub the potatoes, then cut potatoes into 1-inch chunks.
• Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
• Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
• Season to taste with salt and pepper, then serve garnished with thyme or rosemary.

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes. Serve with Horseradish-Yogurt Sauce, if desired.