Slow-Roasted Pork Belly with Sauteéd Baby Bok Choy & Pine Nuts
The Temecula Creek Inn slow-cooks the pork belly and heats it for service with a nice red-wine demi-glace and pine nuts.
Ingredients
- One recipe Truffled Yukon Gold Potatoes
- One recipe Roasted Pork Belly
- One recipe Sautéed Baby Bok Choy
- Two ounces demi-glace, warmed*
- One recipe Pickled Red Onions
- Four ounces toasted pine nuts
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