Sustainable and organic food are an ever increasing goal for many.  Chef/owner Maria Hines has achieved this goal with her restaurant Tilth (Seattle, Washington) that boasts enjoyable New American cuisine from a sustainable conscience with a comfortable and casual ambiance.  Her "Braised Pork Belly and Cranberry Beans" truly reflects the essence of Tilth.  For the ingredients, Chef Hines says "I really enjoy using Skagit River Ranches Pork Belly from Sedro Wooley and fresh cranberry beans from the Seattle farmers market".

Braised Pork Belly and Cranberry Beans

• 1 side of  pork belly
• 1 part brown sugar
• 1 part kosher salt
• 2 ea. Bay leaf
• 1 T. whole black pepper
• 1 T. mustard seeds
• 5 ea. Garlic cloves
• 4 ea. Whole cloves
• 8 ea. Thyme sprigs
• 5 ea. Rosemary sprigs
• 1 ea. Yellow onion

Mix all together and pulse in blender until it's all coarse chopped.
Spread half the cure on the bottom of a sheet pan. Put belly on sheet tray. Spread the rest of the cure on top (so none of the belly is exposed). After 24 hours, rinse cure off under cold water.

Braise ¼ piece of Pork Belly Side

Put Belly in a roasting pan. Pour ½ veal (or beef stock) and ½ chicken stock (until belly is covered), 2 carrots (course chop), 2 onion (course chop), 2 celery (course chop), 8 thyme sprigs, 4 rosemary sprigs, 1 bay leaf, 1 T. whole black pepper, and 3 garlic cloves. Braise for 4 hours or longer (until tender). Than pull belly out of the braise. Strain braising liquid and reserve.

Braised Cranberry Beans

Soak 1 c. cranberry beans in water for 24 hrs. Simmer beans in chicken stock, 1 carrot, 1 celery, 1 onion, bouquet garni.

Pork Jus

Reduce the pork belly braising liquid by half and check for seasoning.

Lardons

¼" dice whole side of smoked bacon. Render 1 cup until crispy.

Baby Carrots

Blanch baby carrots in heavily salted water. Than rub skin off with a wet clean towel. This will help keep the natural shape of the carrot.

Carrot Foam

Juice carrots until you have 2 cups of juice. Season with salt & pepper.
Heat in a small pot, than add 1 T. of Plugra butter, and mix with a hand immersion blender to a stiff foam.

About Tilth

Tilth explores the experience of eating well and eating local through sourcing its produce, meats, eggs and cheeses from local and organic suppliers.  Chef and owner Maria Hines philosophy on the food experience reflects itself in Tilth, from the service to the presentation to the reasonable prices to the artwork on the walls. Clean, bright flavors are presented among fine flatware and glassware, while professional and sincere servers welcome questions and impart information about the different producers involved in bringing their food to the table.  Simply put, Tilth is just as much about the experience as it is the food.