Monday, March 28, 2011

Ad Hoc At Home: Braised Pork Belly

After visiting Ad Hoc in Napa Valley twice and loving the food, I felt it was necessary to purchase the Ad Hoc at Home cookbook. The restaurant menu is prix fix only and the food can be described as homestyle cooking at it's best. It's definitely the type of food Jason and I enjoy cooking and eating!

{the cookbook has amazing pictures...}

{...and includes a lot of background information on the main ingredients being used, as well as very helpful how-to instructions}

After debating between pork belly confit or braised pork belly, I came to the conclusion that I could not stomach the idea of covering already fatty pork belly in lard! So braised pork belly it was!

Don't be fooled by the short list of ingredients this recipe requires! It took a total of two days to make this recipe, because you have to brine the pork belly overnight, then press it for another 8 hours so the connective tissue gels (sounds nasty), then braise it.

Phew, it's done! The finished product, served with Curried Cauliflower and Green Bean Salad with Lemon Yogurt from Food and Wine.

The verdict: Good but probably not worth the effort.


  1. it looks absolutely delish! the top layer looks nice and crispy!

    that curried califlower and green bean salad looks really yummy too. maybe i'll try it this week. :)

  2. holy crap shan your porkbelly looks amazing.. see.. i don't even need to go back to ad hoc.. i'll just come eat at your place hahaha.

  3. Wow this looks DEEELISH!!!! the finished product looks amazing, just like the ad hoc picture! and it looks even more delicious with the cauliflower. even if you don't make it again, at least you can you know how now!

    I made the roasted chicken with root veggies and loved it, can't wait to try more!

    i think the best part about this cookbook is that it really teaches you how to cook. Not just easy stir fries or pastas--real food! And it teaches you how to cook in a way that best compliments and brings out the natural flavor in the meat.

  4. Haha, great conclusion. That's pretty much my verdict every time I attempt anything in the kitchen.

  5. The picture in the cookbook looks like fluffy pastry squares brushed with caramel... which I wish it was... b/c then I could eat it!

  6. wow, looks good! and, kudos on your efforts in the kitchen! I know I don't have that kind of bravery or patience.


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