Pork belly is an under-appreciated cut of pork, says Eddie Merlot’s Columbus Executive Chef Geoff Kelty. For the uninitiated, it’s technically bacon, but not the stuff that comes in marbled strips. It absorbs flavors and cooks well, coming out of the oven tender and juicy. If you haven’t tried it, it’s well worth a taste. “Pork belly is bacon in its raw form,” Geoff says. “It’s a blank slate. You can braise it, or grill it, or anything like that. You have to put some tender care into cooking it.”
On our Farm to Fork menu, you can find our Mustard Glazed Pork Belly. It’s Geoff’s creation. The pork is sourced from Fischer Farms, and then other Ohio farms as available. To start, the pork is scored with a knife to allow in flavors, and coated in a dry rub of lemon zest, rosemary, black pepper and dry mustard.
The pork belly sits in refrigeration overnight. It is then braised with dijon mustard, onion and stock for several hours, and then pressed in a pan to sear in the flavor. Once it is cut into individual portions, it is cooked in a pan to turn the fat on the meat crispy. Each individual portion is eight ounces. It is paired with a chick pea, fresh Ohio corn and edamame succotash, and served with a mustard vinaigrette that includes whole grain mustard, which brings out the pork flavor.
“Everyone who has ordered this has really enjoyed it,” Geoff says. “You do have to convince people to try it, as most people aren’t really sure what a pork belly is. Think of it as a bacon steak.”
Our Farm to Fork menu is only available until September 30, giving you just two more weeks to try this delicious dish. It’s one of the best seasonal menus we’ve offered in quite some time. We invite you to try it, and guarantee you won’t regret it.