TWISS = This Week is Succulent and Savory

Chefs have long known that pork belly is one of the most succulent, savory tastes---if prepared properly. Well, Fleming’s has done it again with this masterpiece. How exciting to see a Prime Steakhouse feature pork belly as one of its new dishes. If this were up for Best Supporting Actor on a menu, it certainly would be worth an Oscar. The point of perfection is that the pork belly is braised, yet the outer crust leaves you with the crispy edges, making this a perfectly executed dish, especially with the slightly sweet cherry-caramelized onion chutney (recipe below!) and creamy goat cheese grits. This isn’t just any chef's version of bacon---this is a pork belly lover’s dream!

Now, if you wanted to slip in a salad, go for the beet and truffle burrata. You may need a moment of silence when it arrives at the table followed by the pork belly. It is what dreams are made of.

Roasted Garlic & Cherry Chutney

Makes 2 cups

Ingredients:

1 oz. extra virgin olive oil

½ lb. Yellow onions, julienned ¼” wide x 1” long

2 oz. butter                        

1 tsp. dried thyme

¼ tsp. crushed red chilis

2 oz. roasted garlic

½ lb. Bing cherries (frozen is fine)

¼ lb. apricot preserves

½ cup red cooking wine

¼ tsp. kosher salt

Instructions:

Caramelize onions in a 14” sauté pan over medium high heat with olive oil until onions are dark golden brown, about 6 to 7 minutes. Reduce heat to medium and add butter, thyme, chili flakes, roasted garlic and apricot preserves to the caramelized onions. Sauté until all is mixed well about, 1½ minutes. Chop the cherries and add to the pan with any liquid and continue to cook for 2 minutes. Stir frequently to prevent burning. Add both wine and salt and bring to a boil. Reduce heat to a simmer and cook the sauce about 20 minutes, stirring often as the sauce reduces and become thicker. Place in a container and cool to 70 degrees within 2 hours and 40 degrees within 4 hours. Reserve and serve at room temperature.