Chef Ralph Perrazzo has brought a steadfast passion for serving fresh honest food at his Rocky Point restaurant, BBD’s, an acronym for beers, burgers and desserts. They serve more than 25 draught beers and 40+ bottled beers; their burgers are made from fresh beef, ground daily (never a frozen patty) and the desserts are decadent, innovative and fun. BBD’s, while peerless in beers, burgers and desserts, also serves up some mighty tasty munchies, fries and salads. We got all fired up when Chef Perrazzo shared his recipe for his BBQ Grilled Swine Belly. Yum.
Whiskey BBQ Sauce
1 teaspoon paprika
1 1/2 teaspoons dark chili powder
1 teaspoon adobo
3 teaspoons cocoa powder
3/4 cup Jack Daniels Tennessee Honey
1/3 cup Dijon mustard
3 teaspoons Maldon Smoked Sea Salt
1/2 cup Worcestershire sauce
1 1/2 cups apple cider vinegar
5 cups ketchup
1 3/4 cups barley malt syrup
1 3/4 cups molasses
2 tablespoons chopped garlic
Toast spices and cocoa in a dry pan. Combine all ingredients and mix with a stick blender until well incorporated.
1 bunch flat leaf (Italian) parsley
1 bunch thyme
1 bunch oregano
1 bunch chives
1 bunch scallions
10 cloves garlic
1 quart blended oil
Clean and roughly chop all herbs. The herbs vary based on what we have leftover at the restaurant. Chopping the herbs (we use the stems and all) is a great way to refresh the herbs and capture their flavor before they go bad. Process the chopped herbs, garlic and one quarter of the oil in a food processor. Drizzle remaining oil while processing until smooth.
5 pounds raw pork belly (skin on)
8 quarts rendered pork fat
1 quart Herb Marinade
Rub pork belly with garlic herb marinade and place in refrigerator for at least 4 hours (we like to leave it for an entire day). Heat rendered pork fat to liquid state in large roasting pan. Place a small rack in the bottom of the oven. Remove pork from marinade, wiping off excess. Submerge pork belly into fat, weighing it down to keep it submerged. Cover with foil and slow cook in 225º oven for six hours until tender. Remove from oven and allow to cool naturally in fat. When cool, remove pork belly from roasting pan and place on rack, allowing excess fat to drip off. Gently remove all bones and cartilage and discard.
1 pound dried gigante, lima or Great Northern beans
1 1/3 cup diced bacon
1 1/3 cup diced white onion
2 teaspoons bacon fat
1 pint pork demi-glace
1 pint chicken demi-glace
2 quarts chicken stock
1 1/2 teaspoons thyme
Place beans in large bowl. Pour enough water over to cover beans by 3 inches; let soak overnight. Drain beans; set aside. Cook diced bacon in medium sized pot until brown. Remove from pan, reserving 2 teaspoons of fat. Add diced onion and cook until translucent. Add drained beans and diced bacon to onions and cook for five minutes. Stir to allow fat to fully coat the beans. Add thyme and continue to cook for 5 more minute. Add demi-glaces and stock, stirring occasionally. Simmer for 60 to 90 minutes, or until beans are al dente.
To prepare dish: slice pork belly and season with salt and pepper. Place skinless side down on griddle or frying pan, turn and flip and then smother grilled pork belly with the Whisky BBQ Sauce. Heat two spoonfuls of beans, with bean liquor and allow bean liquor to reduce. Add a splash of malt vinegar. Place beans on plate and add a dollop of butter. Place sliced pork belly over beans, adding a little extra BBQ sauce.
BBD’s serves this dish with fried okra, fried pickles, fried jalapeño peppers, cumin chips and micro greens. Wow!