15 oz Pumpkin puree, fresh cooked, canned or frozen
4 quart Water
60 g Unflavored gelatin powder, more if needed (based on water content of pumpkin puree)
8 oz Pork belly, skin removed
3 tbsps Billy Bee Honey, divided
3 each Black peppercorns, whole
1 tsps Club House Cinnamon, Ground
8 each Fresh sage leaves
1 cup Sunflower oil
1 quart Pumpkin consume
4 pieces Honey glazed pork belly
8 each Fried sage leaves
5 oz Fresh ramen noodles
1 tsps Club House Pumpkin pie spice, for garnish
Procedure
This recipe was created for Club House for Chefs by: Eric Yeager, Chef Culinary Instructor of Stratford University in Baltimore, MD.
For the Pumpkin Consommé: In a large heavy bottom stock pot add sunflower oil (2 Tbsps) and bring to medium heat. Add ginger and cook for 2 minutes or until fragrant, not browned. Add pumpkin pie spice (1 Tbsp) and white pepper, stir for 30 seconds to release aromatics. Add pumpkin and cook, stirring constantly for 1 minute. Add water and bring up in temperature until steady simmer is achieved. Simmer stirring occasionally for 20-25 minutes. Looking for a reduction of ¼ leaving you with a 3 quart. yield. Reduce heat to low and remove 1 quart. of the soup, cool this quart completely. Once cooled stir the gelatin into cooled quart and return the heat of the slowly simmering stock to high. Add gelatin mixture to the hot soup and stir to completely incorporate. Once simmering remove from heat and strain well through a fine sieve, using cheesecloth. Pour strained soup into flat pan and place in the freezer, the gelatin will begin to form. Once gelled and before frozen, cut the gelatin into 1 inch cubes. Freeze completely. Place a strainer over a sauce pan in the refrigerator and place the frozen cubes into the strainer, allow to thaw and drip into the sauce pan over night in the fridge. This could take up to 24 hours.
The resulting liquid that drip into the sauce pan will be your completed, clean and clear pumpkin consommé. This recipe will yield approximately 1 quart. of consommé. Reserve for future use.
For the Honey Glazed Pork Belly: Preheat oven to 250 °F. Score pork belly in a crossing pattern with a 1/8-inch deep slice approximately 1/8-inch apart. Place pork belly, honey (2 Tbsps) and black peppercorns in a small sauté pan. Add enough water to come approximately 1/3 up the side of the pork belly. Place in the oven and cook at 250 °F for approximately 5 hours, internal temperature of 160 °F. Once cooked, remove and cool until well-chilled. Cut into 4 equal portions and place pork belly portions in a small sauté pan. Cover each with the remaining honey (1 Tbsp) and dust with the cinnamon. Broil on high until dark brown and crisp on top, and heated through. Set aside. (water, as needed)
For the Fried Sage: In heavy bottom, small sauce pan heat the oil to 325 °F. Add sage leaves (8) and fry for approximately 30 seconds. Remove and place on paper towel. Set aside.
To Assemble the Pumpkin Consommé: Heat the consommé to a simmer, and to also heat the ramen. Pour 6-8 ounces of soup into each of four bowls of choice for serving. Add 1.5 ounces of ramen to each of the bowls and add pork belly and season the soups with salt. Garnish with a dusting of pumpkin pie spice (1 tsp) and fried sage (8). (salt for final seasoning, to taste)
CHEF's TIP!
Chef Insider Tip:Clean and Clear Pumpkin Consommé
Reduce heat to low and remove 1 quart. of the soup, cool this quart completely. Stir gelatin into cooled quart. Add this gelatin mixture to the simmer soup and stir to completely incorporate. Strain well through a fine sieve, using cheesecloth. Pour strained soup into flat pan and place in the freezer (the gelatin will begin to form). Once gelled and before frozen, cut the gelatin into 1 inch cubes. Freeze completely. Place a strainer over a sauce pan in the refrigerator and place the frozen cubes into the strainer, allow to thaw and drip into the sauce pan over night in the fridge.
