Belly and Sucker
2 pounds fresh pork belly
Kosher salt, for seasoning
Sugar, for seasoning
5 cloves garlic
1-inch piece fresh ginger, sliced
12 ounces light beer
One 6- to 8-pound octopus
1 red onion, halved
5 cloves garlic
4 bay leaves
1 teaspoon kosher salt
4 cups carrot juice
1 tablespoon unsalted butter
1 teaspoon kosher salt
1/2 cup red wine
1/2 cup red wine vinegar
1/4 cup dried black currants or raisins
1 teaspoon kosher salt
1 teaspoon black pepper
Grated red radish, for serving
Cilantro leaves, for serving
Italian parsley leaves, for serving
Watercress, for serving
Instructions:
For the pork: Season the pork generously on both sides with salt and sugar. Allow to \dry brine\ for about an hour.
Preheat the oven to 350 degrees F. Place the pork in a casserole dish. Add the garlic, ginger and enough beer to reach halfway up the belly. Cover in plastic wrap, then foil and roast until tender, about 3 hours. Remove the pork from the pan and press between 2 cookie sheets, weighing down the top with a couple of cans. Refrigerate overnight.
For the octopus: Place the octopus in large pot with the red onion, garlic and bay leaves. Season with salt and cover with water. Bring to a low simmer and cook until a paring knife goes in easily in the thickest part of the tentacle, about 3 hours. Let cool, then refrigerate in the cooking liquid overnight.
For the carrot caramel: Place the carrot juice in a small sauce pot. Simmer until reduced to 1 cup, 20 to 30 minutes. Whisk in the butter and season with salt.
For the black currant vinaigrette: Combine the wine, vinegar, currants, salt and pepper in a sauce pot and simmer until the currants are plump, 5 to 10 minutes. Check the seasoning. The vinaigrette should be tart and sweet.
To assemble: Slice the pork belly into 3/4-inch-thick slices. Remove the tentacles from the octopus and discard the body. Season the pork and octopus with salt. Heat a cast-iron skillet over medium-high heat and sear the pork until GBD (golden brown and delicious). Heat a second cast-iron pan over high heat and sear the octopus until GBD. Remove to a paper towel-lined plate to dry.
To plate: Place about 1 tablespoon of the carrot caramel on each plate, arrange the pork and octopus on it, dress with the black currant vinaigrette and garnish with the radish, cilantro, parsley and watercress.
