In the Bender Kitchen: Palate to Palette

(WTNH) — Ryan Kennedy and Emily Reynolds from Palate to Palette,  joined Marysol in the Bender Kitchen to share their Pork Belly Sliders and Pickled Vegetable Slaw recipe.

Palate to Palette is an organization that is bringing together the art of food and fine representational art in support of the Lyme Art Association. They have an upcoming event that will feature food prepared and served by 10 local restaurants and caterers, which will be created and served under a tent and within the various galleries of the Lyme Art Association. If this isn’t enough, there will also be live music by Buffalo Jr, local beer and wines and a silent art auction

 

 Business Background:

Since 1914 the Lyme Art Association one of the oldest art organizations in the country has been bringing fine representational art in the community and into our lives. Situated in the historic Platt designed gallery, it is recognized as a historic landmark and is located in the historic district of Old Lyme, CT

Upcoming Events:

Palate to Palette
Thursday, October 22, 2015
6:30 to 9:30 pm

Reservations $45 for members, $50  for nonmembers

You can click here to make a reservation

Recipe:

 Pork Belly Sliders with Pickled Vegetable Slaw

Pork Belly:

  • 1 Tbs Ginger
  • 1 Tbs Kosher Salt
  • 1 Tbs Black Pepper
  • 1 Tbs Garlic
  • 1 Tbs Brown Sugar
  • 5#’s Pork Belly (skin off)

Honey Hoisin Glaze:

  • 1/3 Cup Hoisin
  • 1/3 Cup Honey
  • 2/3 Cup Soy Sauce
  • 2 Tbs Brown Sugar
  • 1 Lemon Juiced
  • 1 Tbs Rice Wine Vinegar
  • 1 Tbs Grated Ginger Root

Vegetable Slaw:

  • ½# Brussels Sprouts Sliced (Stems Removed)
  • ½ Cup of Sliced Red Cabbage
  • 2 Carrots Grated
  • 4 Tbs Chopped Scallions
  • 1 Bunch of Cilantro Chopped
  • 3 Tbs Toasted Sesame Seeds

Soy Rice Vinegar Dressing:

  • 3 Tbs Rice Wine Vinegar
  • ¼ Cup Olive Oil
  • 3 Tbs Honey
  • 3 Tbs Soy Sauce

Additional Ingredients:

  • Dinner Rolls
  • Sesame Oil
  • Mirin (Sweetened Rice Wine)
  • Directions:

Season pork belly with dry rub and roast covered fat side down for 90 minutes at 350. Remove from oven and rest refrigerated overnight. Slice into ½ inch by 3 inch pieces and set aside.

Combine all ingredients for honey hoisin glaze and set aside.

Cut and combine all Slaw Vegetables, Marinate for 30 min in rice wine vinegar.

Strain vinegar from slaw and whisk into remaining slaw dressing ingredients. Toss vegetables with dressing and set aside.

Sear pork belly slices in 1 tsp of sesame oil for 90 sec on both sides over med heat.

Deglaze pan with 1 Tbs of Mirin, add 2 Tbs of honey hoisin dressing and swirl in pan to combine.

Place 2 pieces of pork belly on each dinner roll and finish with pickled vegetable slaw.

 

For more information you can visit www.lymeartassociation.org

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