The Dormie Network and the LPGA Women’s Network show you how to prepare chef-inspired meals and drinks based on some of golf’s most iconic championships.
This week, we celebrate the PGA Championship at Kiawah Island with a southern Pork Belly and Planter’s Punch.
Kiawah Island “Pork and Beans”
Confit pork belly, Sea Island Red peas, Country ham jus
2 pounds Raw Pork belly
3 cloves Garlic
1 sprig Thyme
½ Cup Rendered pork fat/lard
2 Cups Anson Mills Sea Island Peas
1 Country ham bone (optional) or slice of country ham
1 Tablespoon Olive oil
½ Cup Fish sauce
½ Cup Local honey
2 Tablespoons Butter
Herbs to garnish
Season pork belly with salt, let stand in refrigerator overnight. Rinse sea peas. Cover the peas with triple the volume of cold water, let stand in the refrigerator overnight.
Next day place the pork belly in vacuum seal bag with lard, two smashed garlic cloves and one sprig of thyme. Cook sous vide at 180° for 4hrs. Alternately, you can roast the pork belly in the oven at 250° for an hour and a half, until tender. Let cool before slicing.
Country ham jus, place your country ham bone in a pot and cover with water. Let simmer on low for 3 hours.
For the sea peas, mince the shallot and one clove of garlic. In a pot large enough to hold the peas sweat the shallot and garlic in the olive oil. Drain the soaked peas. Place in the pot with the garlic and shallot, cover with water and bring just up to a boil. Once it is near a boil, reduce to simmer and cook until tender, about an hour and a half.
For the glaze combine the fish sauce and honey, whisk until combined.
When you are ready to serve, combine the cooked sea peas with some of their cooking broth, and country ham jus, bring to a simmer, add 2 T of butter and stir until butter is emulsified. Place a frying pan on medium heat, slice the chilled pork belly into a thick rectangle. Sear the pork belly on both sides until golden brown. Place the peas with the broth in bowl, put the seared belly on top of the peas, using a spoon or pastry brush glaze the top of the pork belly with the honey glaze. Garnish with herbs. Enjoy!
2 ounces Papa’s Pilar Rum
1 ounce Bacardi Rum
2 ounces Pineapple Juice
1 ounce Lime Juice
Start with lots of ice. Then add two ounces of Papa’s Pilar Rum and one ounce of Bacardi Rum. Stir in two ounces of pineapple juice, and one ounce of lime before straining and serving over ice. Finish with a splash of Grenadine, some Grand Marnier, and garnish with slices of orange and lime