BRAISED PORK BELLY WITH GLAZED RADISHES

SERVES 4

SPICE RUB:

  1 tsp black peppercorns                                                                             1 1/2 tsp dill seeds                                                                                       1 tsp toasted coriander seeds                                                                    1 1/2 teaspoons coarse salt                                                                         1 1/2 to 2 pounds boneless, skinless pork belly

BRAISING LIQUID:

  1 tbls extra-virgin olive oil                                                                        2 celery stalks chopped coursely                                                               1 large yellow onion chopped coarsely                                                 2 parsnips chopped coarsely                                                                    8 whole cloves                                                                                             8 to 12 garlic cloves  chopped                                                                    4 bay leaves                                                                                                  1 cup dry white wine                                                                                 2 Cups chicken or vegetable stock

RADISHES:

 1 1/2-pound radishes cut in halves                                                         1/4 C. chicken stock, as needed                                                              2 tablespoons unsalted butter                                                                 3/4 teaspoon agave syrup                                                               Course salt and freshly ground black pepper

Spice rub (1 to 2 days in advance): Combine the peppercorns, coriander and dill seed and grind until course. Add the salt and grind quickly to mix.

Blot the pork well with paper towels and place it in a container with a lid. Pat the spice mixture all over the pork until it all sticks. Cover and place in a refrigerator for 1 to 2 days.

Pre-heat the oven to 325 degrees.

Brown the pork: Pat the surface of the pork dry with paper towels. Save any spices that fall off. Heat the oil in a large heavy skillet or similar pan (4- to 5-quart) over medium-high heat. Add the pork, fatty side down and sear until the skin fat develops a brown crust, about 8 to 10 minutes. Transfer the pork to a plate and pour off all the fat from the pan.

The aromatics: Return the pan to medium-high heat, add the onion, parsnip and celery, and sauté until the vegetables are softening and beginning to brown, about 8 minutes. Add the garlic, bay leaves and cloves. Sauté for another minute or so.

The braising liquid: Add the white wine and bring to a simmer, and stir to release the fond from the bottom of the pan. Simmer until the wine reduces to two or three tablespoons, about 3 minutes. Add the stock and bring back to a simmer.

The braise: Return the pork, skin side up, to the pan. Add any spices that have fallen from the pork. Cover with foil or a secure lid, and slide into the center of the oven. Braise, basting every 45 minutes and make sure that the liquid isn't cooking too rapidly or evaporating, until the pork is thoroughly tender, 2 1/2 to 3 hours. Reduce the heat 10 or 15 degrees if the liquid is simmering too vigorously. If the pan dries out, add about 1/4 cup water at a time as often as needed. Remove the pork from the oven and let it cool in its liquid.

The finish: When the pork is cool enough to handle, heat the oven to 425 degrees. Transfer the pork to a cutting board, and set the pan aside.  Score the exposed fat in a cross-hatch patern, making shallow cuts about 1 inch apart, then cut the pork into 4 even portions.

Browning the pork: Strain the braising liquid into a large glass measuring cup, pressing down lightly on the vegetables to extract any liquid (don't press so hard as to mash the vegetables), and then discard the vegetables. With a large spoon, skim off the excess fat that floats on the surface of the strained liquid. Performing this step a day early will allow easier removal of the extra fat.   Return the pork to the braising pan or another shallow baking dish.  Pour the remaining braising liquid over the top of the pork reserving a quarter cup for the radishes. Slide the pork, uncovered, onto the middle oven rack until sizzling and browned and heated through, about 20 minutes.

Meanwhile, glaze the radishes: Trim the stalks and scrub the radishes. Choose a skillet just large enough to hold the radishes in a single layer (10-inch). Combine the radishes, butter, sugar and reserved 1/4 cup braising liquid in the skillet. Season with salt and pepper, and bring to simmer over medium heat. Cover and simmer until the turnips are just tender when prodded with a small knife or thin skewer, 8 to 10 minutes. Remove the lid and cook, shaking and stirring, until the liquid has evaporated and the radishes have a golden sheen, another 5 minutes or so. If the pork is not ready, set aside in a warm place.

Serving: Serve the pork and radishes on warm plates. Taste the braising liquid for salt and pepper, adjust seasonings as necessary, and spoon a bit over each serving.