Our Recipes

SLOW-ROASTED PORK BELLY with Sautéed Baby Bok Choy & Pine Nuts

Serves Four

SLOW-ROASTED PORK BELLY with Sautéed Baby Bok Choy and Pine Nuts

Adapted from West Coast Prime Meats Cooks © 2015

Slow-Roasted Pork Belly


  • Two pounds pork belly
  • Quarter-cup dry rub for pork


  1. Using a sharp French knife, slice the pork belly widthwise into strips about three inches wide. Score strips on the fat top side of the belly in 1/2-inch sections, about 1/4-inch deep.
  2. Use your favorite pork dry rub and rub the bottom and sides of the pork belly, then cover and refrigerate for at least 12 hours.
  3. The next day, set the oven to 250 degrees Fahrenheit.
  4. Place the pork on a parchment-paper-lined sheet tray and roast the belly for three to five hours or until the pork belly meat gives little resistance when pierced with a knife.
  5. Divide the pork belly strips into four portions and set aside to rest.

Whipped Yukon Gold Potatoes


  • Eight medium Yukon Gold potatoes
  • Four tablespoons unsalted butter
  • Four ounces heavy cream
  • One teaspoon or more salt (to taste)
  • Pepper mill
  • One ounce truffle oil


  1. Peel and quarter the potatoes, place them in a large sauce pot and cover them with cold water.
  2. Place the pot on the stove and bring the water to a boil over medium-high heat. Cook until the potatoes can be pierced with a knife easily, approximately 20 to 30 minutes.
  3. Drain the potatoes in a colander, then return to the pot.
  4. Add the butter and, with a potato masher, combine the potatoes and butter while mashing the potatoes. 
  5. Whisk in the cream and season to taste with salt and fresh turns of the pepper mill.
  6. Add the truffle oil, mix well and set aside in a warm place.

Sautéed Baby Bok Choy


  • One tablespoon butter
  • One shallot, peeled and minced
  • One clove garlic, peeled and minced
  • Eight bulbs baby bok choy, quartered, washed and spun dry
  • Quarter-cup chicken stock or dry white wine
  • Half-teaspoon salt
  • Half-teaspoon pepper


  1. Place a medium sauté pan on the stove and melt the butter over medium-high heat. Add the shallots and garlic and sauté for about 30 seconds or until they become aromatic.
  2. Toss in the baby bok choy and shake the pan back and forth to keep all the vegetables moving. When the bok choy turns bright green, deglaze the pan with the stock or wine. Add the salt and pepper and adjust to taste.
  3. Take the pan off of the flame and hold the bok choy in a warm place.

Pickled Red Onion


  • One red onion, peeled and cored
  • One cup apple cider vinegar
  • One cup water
  • Half-cup granulated sugar


  1. Thinly slice the red onion (1/8-inch rounds). Place the rounds in a nonreactive metal container, preferably one with a lid.
  2. In a small sauce pot over medium-high flame, heat the vinegar, water and sugar until it comes to a boil.
  3. Pour the hot vinegar over the red onions and place the container in the refrigerator to cool. Onions may be made up to three days in advance.

Toasted Pine Nuts


  • Four ounces pine nuts


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spread the pine nuts on a sheet tray and toast in the oven.
  3. Check after five minutes and, using an oven mitt, give the pan a shake to turn the nuts. Continue cooking for five minutes more or until the pine nuts are golden brown.
  4. Remove from the pan so they don’t burn and set aside.



  • One recipe Truffled Yukon Gold Potatoes 
  • One recipe Roasted Pork Belly
  • One recipe Sautéed Baby Bok Choy
  • Two ounces demi-glace, warmed*
  • One recipe Pickled Red Onions
  • Four ounces toasted pine nuts

*Demi-glace is reduced veal stock with a rich, meaty flavor. Find it in the frozen food aisle at some specialty grocers and online.


  1. Place one quarter of the whipped potatoes on each of four serving dishes.
  2. Slice each pork belly strip into 1/2-inch slices; place on top of the potatoes.
  3. Arrange four pieces of sautéed baby bok choy next to the meat and potatoes.
  4. Drizzle the demi-glace over the pork belly.
  5. Garnish with pickled onions and toasted pine nuts and serve.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Photos courtesy of JC Resorts


Darrell MacNeil
Chef de Cuisine, Temecula Creek Inn

Temecula Creek Inn

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