Chef Zachary Conover’s Braised Pork Belly with Toasted
Couscous and Vodka Aioli
Cove at Riverview, Harrah’s Chester Casino & Racetrack
777 Harrah’s Blvd., Chester; (800) 480-8020, harrahs.com
Pork belly ingredients:
• 1 pound pork belly
• 1 cup chicken stock
• ½ cup veal stock
• 1 cup of water
• 1 tsp. peppercorns
• 1 cup cilantro leaves
• 3 cloves garlic
• 2 dashes fish sauce
Couscous ingredients:
• 1 cup couscous
• ¼ cup diced red and yellow peppers
• ¼ cup scallions
• 2 tbsp. chopped basil
• 3 tbsp. red wine vinegar
• salt and pepper to taste
Aioli ingredients:
• 1 cup olive oil
• 2 egg yolks
• 1 tbsp. Dijon mustard
• 1 tsp. orange zest
• 1 clove garlic
• 2 oz. Grey Goose L’Orange vodka
• salt and pepper to taste
Directions:
• Heat a medium braising pan or saucepan and sear belly skin-side first for 5 minutes or until golden brown. Turn and repeat.
• Deglaze with the liquids and add remaining ingredients. Cover and braise for one hour or until tender.
• Pour couscous on a sheet tray and toast in the oven until color is rich and golden.
• Boil couscous until al dente. Drain but do not rinse, and toss with the remaining ingredients. Set aside.
• For the aioli, combine all ingredients in a blender except oil and blend until smooth. Slowly stream in oil. Season with salt and pepper, and adjust thickness with a touch of vodka.
• Place a ring mold in the center of a dinner plate and fill with the couscous. Press down with a spoon and remove mold.
• Take a 3-ounce belly piece, slice on a bias and place on couscous. Add a spoonful of aioli and garnish with micro-greens or fresh herbs.
