Welcome to another edition of The Celiac Scientist! Today, I share with you a culinary masterpiece straight from my kitchen: pan-fried paprika-flavoured pork belly slices served with a luxurious Dijon mustard béchamel sauce, accompanied by tender new potatoes, garlic-sautéed green beans, and tantalizing balsamic honey-glazed carrots.
As a passionate advocate for gluten-free living (because I don’t have a choice!) and a dedicated menu planner (because I’m a bit special!), crafting delightful and nutritious meals is not just a hobby for me—it's a way of life. I meticulously curate menus for the entire month, ensuring a diverse array of flavours and ingredients grace our dinner table. And tonight, this exquisite ensemble takes centre stage, much to the delight of my wife, who eagerly anticipates its appearance on our menu rotation.
Why Pork Belly?
Let's start by celebrating the star of our culinary symphony: pork belly. This succulent cut of meat, renowned for its rich flavour and melt-in-your-mouth texture, is a true delight for the senses. Contrary to widespread belief, pork belly can be a nutritious addition to your diet when enjoyed in moderation. It's a fantastic source of protein, essential for muscle growth and repair, and an array of vitamins and minerals, including B vitamins, zinc, and selenium. Plus, its indulgent marbling of fat lends a depth of flavour that elevates any dish to gourmet status.
A Symphony of Sides
But our culinary journey doesn't stop there. Complementing the savoury notes of our pork belly are an ensemble of sides that add vibrancy and balance to our meal. The creamy Dijon mustard béchamel sauce adds a touch of sophistication, while the tender new potatoes provide a comforting starch to soak up all the delicious flavours. Meanwhile, the garlic-sautéed green beans offer a burst of freshness and crunch, while the balsamic honey-glazed carrots lend a delightful sweetness that perfectly offsets the savoury elements of our dish.
I think dinner (even midweek ones) should be an experience and this meal is packed with lots of different flavours to enjoy.
Menu Planning Mastery
As I savour each bite of this delectable feast, I am reminded of the joy that comes from thoughtful menu planning and culinary exploration. While my wife eagerly savours every morsel, she knows that this tasty meal won't grace our table again for at least four months, as our menus are already meticulously planned through to June with a different meal for each day. But fret not, for the culinary adventure never ends in our household, and countless more delights are waiting to be discovered in the months to come.
As ever, if you give this recipe a try, let me know in the comments how you get on.
Ingredients
For the pork belly
Pork Belly strips, about 5 cm wide and 20 cm long. Remove any rind but retain the fat (it provides lots of flavour, and you can remove it before eating).
2 teaspoons smoked paprika
1 teaspoon garlic granules
1 teaspoon kosher salt
1/2 teaspoon onion powder
Pinch of white pepper
For the vegetables
Waxy or new potatoes, cleaned and halved if necessary
Green beans, ends trimmed
25g unsalted butter
1 teaspoon garlic puree or garlic powder
Carrots, peeled, ends trimmed and cut into batons
1 tablespoon olive oil
1 tablespoon runny honey
2 tablespoons good quality balsamic vinegar
For the Dijon mustard bechamel sauce
25g unsalted butter
25g gluten-free plain flour
350ml milk
Pinch of ground nutmeg
Salt to taste
3 teaspoons Dijon mustard
Method
Mix the dry spices and liberally sprinkle over all sides of the pork belly slices. Leave to rest in the fridge until needed.
Place the potatoes in enough water to cover and bring to a boil and simmer until tender, about 25 minutes.
Immerse the carrots and beans in boiling water for 4 minutes to par cook then rinse in cold water and keep to one side.
Prepare the bechamel sauce by melting the butter in a small saucepan and then add the gluten-free flour. Cook for 2 minutes before slowly adding milk whilst stirring constantly to form a slightly thick roux. Add more milk or water to thin if needed.
Add salt to the bechamel until the desired savoury taste is achieved.
Add nutmeg and Dijon mustard and stir in until completely mixed. Place a lid on the pan and keep aside. This can be reheated over a low heat when required.
Heat the lard in a large heavy-bottomed pan or skillet until just beginning to smoke. Add the seasoned pork belly slices and reduce the heat to medium.
Pan-fry the pork for 8-10 minutes, turning every 2 minutes to give a golden coating to the meat. Check the internal temperature and remove from the heat when the meat reaches 64 Celsius.
Cover the cooked pork belly with foil and leave to rest for 10 minutes.
Meanwhile, finish cooking the carrots and beans:
Heat a pan with butter and garlic and pan-fry the par-cooked beans until completely tender.
In another pan, fry the carrots in olive oil, honey, and balsamic vinegar until tender and coated in a thick glossy glaze.
Reheat the bechamel and serve immediately.
As ever, if you make this dish let me know how you get on in the comments.
Until next time!
The Celiac Scientist
I do love smoked paprika- yum!