Rock City Eatery Fundraiser - FOX 32 News Chicago

Rock City Eatery Fundraiser

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For years, Nikita Santches, has been tantalizing taste buds with his Rock City Pies at the Rustbelt Market in Ferndale. Now he is hoping to show off his savory cooking skills and open Rock City Eatery in Hamtramck. You can help make the restaurant a reality by contributing to the Rock City Eatery fundraiser.

And for a taste of what is to come at the new restaurant, Santches is whipping up a dish in the FOX 2 cooking school.

 

Lamb belly sandwich with tamarind-pomegranate glaze

Dry Rub Marinade:
1 tablespoon kosher salt
1 tablespoon ground fennel seed
1 tablespoon ground allspice
1 tablespoon ground black pepper
Lamb
1 1/2 pounds lamb belly in one rectangular piece, at least 60 percent lean
Braising Liquid:
1 medium chopped yellow onion
1 large chopped carrot
3 ribs chopped celery
1 tablespoon olive oil
3 cloves garlic
3 whole tomatoes
2 cups dry white wine
2-inch cinnamon stick
1 whole star anise
2 whole juniper berries
1 cardamom pod
1 whole clove
1 quart chicken stock

Glaze
4 medium onions, diced
4 medium red onions, diced
2 cups fresh cilantro, chopped
10 garlic cloves, minced
1 teaspoon sweet paprika
1 teaspoon hot paprika
1 teaspoon black pepper
3 teaspoons tamarind paste diluted in 3 spoons of water
1 cup of pomegranate juice

For the dry rub marinade: Combine all marinade ingredients thoroughly. Rub onto all sides of the pork belly, place in a nonreactive pan and top with any remaining dry rub marinade over the meat. Cover with plastic wrap and refrigerate overnight.
Heat oven to 325 degrees. Remove belly from refrigerator and place in a roasting pan.
To make the braising liquid: In a large saucepan, saute onion, carrot and celery in olive oil until soft, about 5 minutes. Add garlic and tomatoes and cook another 5 minutes. Add wine and cook until evaporated. Add cinnamon stick, star anise, juniper berries, cardamom, clove and chicken stock. Bring to a boil.
Pour hot braising liquid over pork belly. Cover and place in oven. Cook 3 1/2 hours or until completely tender when pierced with a fork. Note: The pork belly can be prepared up to this point and refrigerated in the braising liquid until ready to proceed.
Remove the belly from the braise and cool. Heat oven to 400 degrees. Cut belly into 4 portions. Saute in a hot skillet with a little oil for two minutes, fat side down. Finish warming in oven for 5 minutes.
In saute pan mix the onions, 1 1/2 cups cilantro, the garlic and the spices. Blend in the diluted tamarind paste, the diluted pomegranate past. Puree in blender.
Heat up belly in glaze.

 

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