Braised Wild Boar Belly With Crispy Yukon Gold Potatoes

• 2 lb. Wild Boar Bellies
• 1 large onion - medium dice
• 1 bulb fennel - medium dice
• 2 carrots - medium dice
• 2 stalks celery
• 2 cups brown chicken stock
• 2 cups veal stock
• 2 sprigs sage
• 3 Yukon Gold potatoes - sliced into 1/4 inch rounds on the mandoline
• 1 tsp peanut oil

1. preheat oven to 375u0b0F
2. heat a braising pan on the stovetop over medium heat, add peanut oil when hot
3. liberally season boar belly with salt and pepper
4. sear boar belly, skin side down, until golden brown
5. turn heat to medium and flip
6. sear meat side to golden
7. remove belly - add onion and fennel, cook until soft
8. add celery and carrot - cook until soft
9. add sage, veal and chicken stock - bring to a simmer, stock should almost cover belly
10. return belly and put in oven, uncovered
11. cook for 2 hours, adding additional stock if necessary
12. remove belly from pan and score fat - let rest
13. strain braising liquid - reduce to nape and season
14. heat saute pan - add peanut oil when hot
15. add potatoes ensuring a single layer in pan - crisp until golden - flip and repeat - season
16. change oven setting to broil and crisp belly, fat side up to perfection
17. cut belly into 3 oz square portions
18. Presentation:
19. In a serving bowl, add 4 oz braising liquid
20. layer slices of potato in broth
21. place belly on top of potatoes
22. finish with sea salt and fresh herbs
23. recipe, cooking and styling by Chris Tanghe

bellies, onion, carrots, stalks celery, brown chicken, veal stock, sage, potatoes, peanut oil

Taken from www.epicurious.com/recipes/member/views/braised-wild-boar-belly-with-crispy-yukon-gold-potatoes-50013190 (may not work)