Pork Belly Mac and Cheese

Recipe courtesy Tim Larson, Cooper's Tavern, Madison, Wisconsin
Show: The Big Cheese Episode: Mac and Cheese
TOTAL TIME: 1 hr 5 min
Prep: 15 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 1 large serving
LEVEL: Intermediate

ingredients

  • 1 cup campanelle pasta
  • Salt
  • 1 cup heavy cream
  • 1/2 cup grated Cheddar
  • Pinch freshly ground nutmeg
  • Pinch white pepper
  • 1 tablespoon sourdough breadcrumbs
    • PORK BELLY:
      • 3-inch square pork belly
          PORTER GLAZE:
          • One 8-ounce bottle dark porter
          • 4 tablespoons dark sugar
          • 2 tablespoons cornstarch
          • 1 glass white wine
          recipe tools
          • COMMENT ON THIS PROJECT

                

            Sign in

            All fields are required.

            E-mail Address:

            Password:

            Remember me on this computer

            Signing in

            Please enter your email address and we will send your password

            E-mail Address

            Your password has been sent and should arrive in your mailbox very soon.

            Not a member?

            Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

            It's free and easy.

          • Print Recipe

          Directions

          Preheat the oven to 350 degrees F.

          Partially cook the pasta for 4 to 5 minutes in boiling salted water. The pasta should be too firm to eat, as it will be further cooked in the oven. Put to one side.

          In a small saute pan, heat the heavy cream and reduce slightly. Then add the Cheddar, grated nutmeg and white pepper, and stir. When the cream and cheese mixture is bubbling, add the par-cooked pasta. As the pasta continues to cook, it will absorb some of the flavors of the mixture. Once the pasta is coated, pour into an ovenproof baking dish and sprinkle with the breadcrumbs. Put in a hot oven for 10 to 15 minutes.

          Place the pork belly on a baking tray and roast the oven for 10 to 15 minutes.

          Meanwhile, you can prepare the porter glaze. First, reduce the beer to burn off the alcohol and reduce the bitterness. Add the brown sugar and stir to stop burning. Mix the cornstarch with the white wine and add 2 tablespoons to thicken the mixture. (Mixing the cornstarch with white wine prevents the starch from making the glaze cloudy).

          When the mac and cheese is cooked, remove from the oven, place the roasted square of pork belly on top and spoon the hot porter glaze over the meat.

          This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

          COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

          Review This Recipe

          You must be logged in to review this recipe.

          Advertisement

          On TV

          *ALL TIMES EASTERN
          ON AIR
          NOW
          TONIGHT
          10:00
          PM

          Get Cooking Channel on your TV.