Organic Pork Belly & Spring Asparagus

Celebrate the first asparagus of spring with this estate-driven dish: double-smoked organic pork belly, quick-seared spears, and a bright basil aioli finished with tomato relish. Simple ingredients, grown or sourced with intent, brought together to showcase fresh Okanagan flavour, perfect alongside a glass of Chardonnay from our Reserve or Terroir Collection.

Recipe

Yield: 4 Portions | Suggested Pairing: Mission Hill Terroir Collection Chardonnay

Ingredients

Pork Bellt

• 250 g double-smoked bacon slab
• Water (enough to reach ⅓ of the way up the meat)

Basil Mayonnaise

• 3 egg yolks
•  1 clove garlic, micro-planed
• 2 Tbsp apple-cider vinegar
• 1 Tbsp Dijon mustard
• 1 cup canola oil
• 4 sprigs fresh basil, finely chopped
• ½ tsp lemon juice
• 1 tsp sweet paprika

Tomato Relish

• 4 preserved whole tomatoes
• 1 shallot, thinly sliced
• 4 Tbsp olive oil
• 1 tsp grainy mustard
• Freshly ground black pepper, to taste

Vegetables & Garnish

• 1 lb (450 g) spring asparagus, trimmed
• 4 free-range eggs
• 2 cups day-old sourdough, torn into bite-size pieces
• Olive oil, as needed
• Salt & freshly ground black pepper
• Fresh basil leaves, for finishing

Method

1. Braised Pork Belly (Make Ahead)

1. Pre-heat oven to 325 °F / 160 °C.
2. Place bacon slab in a snug oven-safe dish; add water to one-third of its height.
3. Cover with a lid or foil and bake 1 hour.
4. Cool to room temperature, refrigerate, then cut into large lardons. (Keeps up to 5 days.)

2. Basil Mayonnaise

1. Whisk yolks, garlic, vinegar, mustard, basil, lemon juice and paprika until combined.
2. Slowly drizzle in oil, whisking constantly, until thick and glossy. Season to taste.
3. Cover and refrigerate (up to 5 days).

3. Tomato Relish

1. Pre-heat oven to 275 °F / 135 °C. Cut tomatoes into bite-size pieces; spread on a parchment-lined tray and bake ≈ 30 min until slightly dehydrated. Cool.
2. While they roast, sauté shallot in olive oil until translucent. Remove from heat, stir in grainy mustard and pepper.
3. Fold cooled tomatoes into the shallot mixture. Chill.

4. Soft-Boiled Eggs

1. Bring a pot of water to a boil. Lower in eggs; cook 7 min.
2. Transfer to an ice bath for 5–10 min, peel, and refrigerate.

5. Finish & Assemble

1. In a large sauté pan over medium-high heat, crisp pork lardons 7–10 min; drain on paper towel.
2. In the same pan, toast sourdough pieces in rendered fat until golden. Set aside.
3. Add a splash of olive oil, increase heat to high, and sear asparagus in a single layer 2–3 min until lightly charred. Season, reduce heat to medium, cover, and cook 3–5 min more.
4. Stir in 2–3 tbsp tomato relish, then return lardons and croutons. Toss to combine.
5. Warm peeled eggs in hot water for 1 min, then drain.

6. Plate

1. Spoon a generous swipe of basil mayonnaise onto each plate.
2. Place one warm egg on the mayo.
3. Arrange asparagus-bacon-crouton mixture around the egg.
4. Finish with fresh basil and cracked pepper. Serve immediately.