Hotmail14-year-old chef shares BBQ pork belly recipe
Winner of Martha Stewart scholarship has founded a catering company
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Meet a 14-year-old chef July 3: Greg Grossman, who is only in the 8th grade but owns a catering business, steps into TODAY’s Kitchen to show the anchors how to make seasoned pork belly under pressure. Today show |
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Meet Greg Grossman, a 14-year-old from East Hampton, N.Y., who is a self-taught chef. Grossman specializes in molecular gastronomy, which is the study of physical and chemical processes that occur in cooking.
Last summer he started a catering company called Culinaria Group and began booking catering jobs at art gallery openings and other events. Grossman is involved in all aspects of his business, from planning menus, hiring staff and finding wholesale suppliers to keep costs down.
He recently won The Martha Stewart Scholarship, a four-year scholarship to the Ross School in East Hampton.
Here is Grossman's recipe for barbecued pork belly with collard greens and apple crisp — a treat he describes as ideal for Fourth of July parties:
Serves 4.
INGREDIENTS
To prepare the pork belly:
1. Take your spice rub and massage it into the pork belly on all sides.
2. Refrigerate and set aside for 20 minutes.
3. Place pork belly pieces into a plastic bag with ½ cup water and press out all the air you can and seal. Place this into another bag. Remove air and seal as well.
4. Heat a pot of water to around 150 degrees F (using a thermometer to control) and place the bag in the water. Keeping the temperature around 150. Cook for about 5 hours or until the pork has given up a noticeable amount of fat and has gotten tender.
5. Remove pork from cooking bag. Pat dry and place in fridge for 10 minutes.
6. Puree the cabbage (add ½ cup water) with the dijon, mayo, sugar, salt and pepper until smooth.
7. Strain and set aside.
8. Heat a pan and apply cole-slaw glaze to pork and cook skin side down first until browned on medium heat. Flip and cook for about 3 more minutes until golden, adding more glaze.
9. Remove from pan and cover with foil.
To prepare the collard greens:
1. Heat up a large pan with one teaspoon of olive oil and the onion. Stir until translucent.
2. Add the collard greens with ¼ cup of water, reduce the heat to low and cover.
3. After 5 minutes, add lemon juice, salt and pepper to taste. Set aside in a serving bowl.
To prepare barbecue sauce:
1. Put barbecue sauce into a plastic bag and add 1 teaspoon Liquid Smoke to your sauce.
To prepare bacon powder:
1. Take the rendered bacon fat and heat to melt. Pour into a glass bowl and whisk in ½ of the Tapioca Maltodextrin.
2. Continue to add more until the mixture turns to a powdery consistency. Set aside.
To prepare apple crisp:
1. Preheat oven to 125 degrees F.
2. Skin and core the apples.
3. Place into a food processor and pulse until smooth with 1 teaspoon lemon juice.
4. Heat in a saucepan until slightly boiling.
5. Spread thinly onto a silicone sheet or parchment paper and place in the oven until crispy
and removable from sheet.
To assemble:
1. Place a mound of collard greens on each plate. Place one square of pork to the side.
2. Place one spoonful of bacon powder next to the greens.
3. Drizzle the smoked barbecue sauce on the dish.
4. Top with a shard of the apple crisp and garnish with micro cilantro greens. Serve.
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