Balsamic Pork Belly Jam, Roasted Oyster Mushrooms and Shaved Asparagus

This year, Rosewood Inn of the Anasazi is excited to announce their participation in the 2019 Wine & Chile Fiesta, the annual five-day culinary event featuring Santa Fe’s most highly regarded restaurants. Taking place this week, the fine-dining restaurant The Anasazi Restaurant, will be offering two five-course wine dinners and a four-course Guest Chef Luncheon as part of the festival.

Chef Peter O’Brien’s popularity has sold-out the three dining experiences, but lucky for our readers he is sharing one of the signature dishes created especially for this event, a Balsamic Pork Belly Jam with Roasted Oyster Mushrooms and Shaved Asparagus.

Balsamic Pork Belly Jam, Roasted Oyster Mushrooms and Shaved Asparagus

Serves 2

• 2 Talus Wind Ranch Pork Belly
• ¼ cup Brown Sugar
• 1 cup Red Wine
• ½ cup Balsamic Vinegar
• 1 tsp. Chile Flakes
• 2 Fresh Bay Leaf
• ½ cup Oyster Mushrooms
• 1 tbs. Butter
• 1 lb. Asparagus
• 1 tbs. Extra-Virgin Olive Oil

Pork Belly

Dice the pork belly into ¼” pieces.

Place the pork belly in a piping hot saute pan and brown on all sides.

Mix the sugar, wine, vinegar, chile flakes, and bay leaves and add to the browned pork belly.

Lower heat and reduce the wine until the mixture is thick like jam.

Reserve at room temperature.

Oyster Mushrooms

Brown butter in a hot saute pan.

Add mushrooms to browned butter until mushrooms are brown.

Season with salt and pepper to taste.

Reserve at room temperature.

Asparagus

Trim the bottoms of the asparagus.

Using a peeler, peel asparagus into long paper thin strips.

Place asparagus strips into a bowl and mix with extra virgin olive oil.

Sprinkle with sea salt to taste.

Finishing

Use a ring mold in the center of a plate and spoon in ½ inch of the pork belly jam.

Place the mushrooms over the jam inside the mold.

Garnish the mushrooms with the seasoned asparagus strips.

Carefully remove the ring mold and serve.

Editor’s Note: This recipe was provided by Rosewood Inn of the Anasazi and has not been tested by the edible team