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Slow Roasted Salt & Pepper Pork

Ingredients For The Pork & Bacon Gel

3 lbs Boneless Country Style Pork Ribs
Salt & Pepper, to taste
2-3 tbsp Olive Oil
3 cups Water
½ lb Cooked Bacon
2 tsp Agar Powder
Micro Greens or Fennel Frawn, for garnish


  • Preheat the oven to 325°F.
  • Season the pork with salt & pepper. In batches, heat a large sauté pan on high heat. Add some olive oil and sear the pork on all sides until nicely browned. Remove each piece to a large piece of foil and wrap tightly; place onto a sheet tray. Deglaze the pan with the water and set aside.
  • Once all the pork is seared and wrapped, place the sheet tray into the oven for about 2-2 ½ hours, until fork tender. Remove from the oven and let cool for a few minutes before unwrapping; reserve the pork juices.
  • Place the reserved deglazing liquid and pork juice, along with the cooked bacon, into a saucepan and bring to a simmer for about 2 hours. Let cool slightly and strain out the bacon reserving the liquid.
  • Place the liquid into a saucepan along with the agar powder; bring to a simmer. Pour the liquid into a blender and let cool and set until firm. Puree until smooth.

Ingredients For The Relish

2 tbsp Olive Oil
2 large Fennel Bulbs, small diced
1 large Red Onion, small diced
4 cloves Garlic, minced
1-1 ½ tbsp Rosemary, minced
3 tbsp Balsamic Vinegar
Salt & Pepper, to taste


  • Heat the olive oil in a large sauté pan over high heat.
  • Add in the fennel, onion, and garlic, along with some salt and pepper; sauté until just starting to brown.
  • Add in the rosemary and balsamic, continue to sauté for another minute or two. Remove from the heat and adjust the seasoning with salt & pepper.

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