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Slow-Roasted Maple Pork Belly
Tender pork belly, marinated in a delicate infusion of maple, undergoes a slow-roasting process, resulting in succulent, melt-in-your-mouth perfection. Chef Todd pairs this culinary delight with Chorizo Mashed Potatoes—buttery, creamy Yukon Golds infused with the rich, spicy flavors of chorizo—then drizzles on a rich reduction sauce made from the pork’s juices. A side of roasted broccoli rabe adds a touch of freshness and vibrancy, offering a delightful contrast to the rich and indulgent pork belly. With its symphonic blend of flavors and textures, this meal is a true testament to Chef Todd’s culinary mastery.
Nutritional facts
Protein
28g
Carbs
66g
Calories
1440
Fat
120g
Ingredients
Gochujang Paste, Skin-on Pork Belly, Black Garlic, Broccoli Rabe, Pork Chorizo, Butter, Extra Virgin Olive Oil, Coriander, Black Pepper, Fennel Seed, Kosher Salt, Yukon Potatoes, Leeks, Canola Oil, Whole Milk, Maple Syrup
Reviews
3.5
Based on 167 reviews
Henry Ng MPH · 11/23/24
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About Todd English
In the spring of 1991, English caught the culinary world’s eye when the James Beard Foundation named him their National Rising Star Chef. English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. Nation’s Restaurant News named English one of their Top 50 Tastemakers in 1999. In 2001, English was awarded Bon Appetit’s Restaurateur of the Year award and was named one of People Magazine’s 50 Most Beautiful People. Todd also has been named to the James Beard Foundation’s Who’s Who in Food and Beverage in America.
Todd English began his cooking career at the young age of 15 when he first entered the doors of a professional kitchen. At 20, he attended the Culinary Institute of America and graduated in 1982 with honors. He continued to hone his craft with Jean Jacques Rachou at New York’s La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canneto sull’Oglio and Paracucchi in Locanda dell’Angelo.
It was in Italy that Todd, drawing from his Italian heritage, developed his unique style and approach to cooking. English returned to the United States at 25 and was asked to be the Executive Chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Massachusetts. He served there as an executive chef for three years, garnering high praise from both the press and the public.
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