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Restaurants›Bordinos Restaurant & Wine Bar›House Rotating Pickled Selections Recipe

House Rotating Pickled Selections Recipe

Name: Bordinos Restaurant & Wine Bars House Rotating Pickled Selections Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Carrots; 2 cups Cucumbers; 1 cup Red onions; 4 cloves Garlic cloves; 2 cups Water; 1 cup White vinegar; 1 cup Sugar; 2 tbs Salt; 2 tsp Black peppercorns; 5 sprigs Dill sprigs; 1 cup Pecans; 1 cup Brown sugar; 2 tbs Butter; 1 tsp Cinnamon; 1 pinch Salt; 1 lb Pork belly; 2 cups Sweet bell peppers; 1 cup Soy sauce; 1 tbs Honey; 1 tsp Garlic powder; 1 cup Goat cheese; 4 cups Arugula; 2 tbs Olive oil; 1 tbs Balsamic vinegar; 1 to taste Salt; 1 to taste Black pepper

Inspired by Bordinos Restaurant & Wine Bar

Time2h

Serves4

Vegetables of Meats, and Candied Cheeses Pecans, Pork Sweet Belly Pepper Glaze, Goat Cheese, Arugula

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Frequently paired with

The best thing to pair and share with House Rotating Pickled Selections

Selected to serve

Noisette Manhattan

Brown butter Suntory Toki Whisky, calvados, vermouth, champagne gomme, bitters

rich · buttery · herbal

Open pairing →

Ingredients

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Pickled Vegetables

2 cups Carrots

2 cups Cucumbers

1 cup Red onions

4 cloves Garlic cloves

2 cups Water

1 cup White vinegar

1 cup sugar

2 tbs Celtic sea salt

2 tsp Black peppercorns

5 sprigs Dill sprigs

Candied Pecans

1 cup Pecans

1 cup Brown sugar

2 tbs Butter

1 tsp Cinnamon

1 pinch Celtic sea salt

Pork Sweet Belly Pepper Glaze

1 lb Pork belly

2 cups Sweet bell peppers

1 cup Aged soy sauce

1 tbs Honey

1 tsp Watkins garlic powder

Goat Cheese & Arugula Salad

1 cup Goat cheese

4 cups Arugula

2 tbs olive oil

1 tbs Aged balsamic vinegar

1 to taste Celtic sea salt

1 to taste black pepper

Method

Pickling the Vegetables

Prepare the Vegetables

Wash and slice the carrots, cucumbers, and red onions into thin strips or rounds. Peel the garlic cloves.

Make the Pickling Brine

In a saucepan, combine water, white vinegar, sugar, salt, black peppercorns, and garlic. Bring to a boil, stirring until sugar and salt are dissolved.

Pickle the Vegetables

Place the sliced vegetables and dill sprigs in a clean glass jar. Pour the hot brine over the vegetables, ensuring they are fully submerged. Let sit at room temperature for 1 hour, then refrigerate for at least 24 hours before serving.

Candied Pecans

Prepare the Pecans

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Make the Candy Mix

In a saucepan, melt the butter over medium heat. Stir in brown sugar, cinnamon, and a pinch of salt until well combined.

Coat the Pecans

Add the pecans to the saucepan, stirring to coat. Spread them out on the prepared baking sheet.

Bake the Pecans

Bake in the preheated oven for 10-15 minutes, stirring occasionally until golden brown. Remove from the oven and let cool.

Pork Sweet Belly Pepper Glaze

Prepare the Pork Belly

Cut the pork belly into small cubes. Season with salt and pepper.

Cook the Pork Belly

In a skillet over medium-high heat, cook the pork belly until browned and crispy, about 10-15 minutes.

Make the Glaze

In a separate bowl, mix soy sauce, honey, garlic powder, and diced sweet bell peppers. Pour over the cooked pork belly and stir to combine.

Simmer

Reduce heat to low and let the mixture simmer for 10 minutes until the glaze thickens.

Goat Cheese & Arugula Salad

Combine Ingredients

In a large bowl, add arugula, crumbled goat cheese, olive oil, balsamic vinegar, salt, and pepper.

Toss the Salad

Gently toss the salad until all ingredients are well combined.

Serve

Plate the salad and serve immediately as a refreshing side dish.