PORK BELLY IN THE CROCK-POT ENJOY DAN:

ZOMBIE APOCALYPSE PORK BELLY IN THE CROCK POT by CHEF DAN:

Serves 20

INGREDIENTS:

10 pounds pork belly

3 tablespoon grape-seed oil

5 cups white wine

1/2-cup sherry

6 garlic cloves, sliced

1 thumb-size fresh ginger, sliced

1/4- cup Grand Masala

2 tablespoon cumin

2 tablespoons chili powder

1/4- brown sugar

1 quart Greek yogurt

2 teaspoons salt

2 cups diced tomatoes

DIRECTIONS:

1.   Heat oil in a cast iron skillet over medium-high heat.

2.   Cube the belly with skin on and salt the meat.

3.   Add meat to oil and brown each side.

4.   Remove and set aside.

5.   Add diced onion and sauté for 5 minutes.

6.   Add garlic and ginger and sauté for 1 minute.

7.   Add  wine and sherry to deglaze the pan.

8.   Add Grand Marsala, cumin, chili powder, sugar, tomatoes, and salt.

9.   Add yogurt slowly and stir as you add.

10.                Pout the all the ingredients in the pan into a crock-pot.

11.                Add braised meat.

12.                Cook on low 8-10 hours.

13.                Serve over jasmine rice or couscous

14.                Garnish with cilantro.

ENJOY DAN:                   BON-APPETITE!!