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Gathered
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The original fermentation manifesto — accessible, inspirational
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light crispy coating — Korean fried chicken, latkes, gluten-free baking
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The original fermentation manifesto — accessible, inspirational
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light crispy coating — Korean fried chicken, latkes, gluten-free baking
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preheat oven to 375°F 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 saute 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