In this week’s episode of Tasting Notes, Pearl & Ash’s Executive Chef Trae Basore shows Rebelle’s wine director Patrick Cappiello how to make crispy pork belly with garlic confit, parsely and Wild Burgundy Snails.
The magic begins with a quality piece of pork belly, which is first cured with a mix of salt, sugar and spices for 24 hours—and then braised in chicken stock for about 12. After it cools, the meat is portioned and pan fried with butter and thyme. Chef Basore then glazes Wild Burgundy Snails with white wine, parsley butter, garlic confit puree, lemon juice, salt, pepper and whole garlic confit cloves. As the perfect complement to the dish’s snails, Cappiello selects a Burgundy wine called Bourgogne from Dominique Lafon that has a tropical aromatic scent.