Amorette casaus' pork belly stew
Ragout and stew
Chef Amorette Casaus runs a small kitchen at Ardesia Wine Bar in New York City, but manages to serve family meal every day to a staff of ten -- and almost always cooks it herself. With only three induction burners at her disposal to put out Ardesia's extensive small plates menu, Casaus knows the meal must be broadly appealing and take less than an hour to cook. On the chilliest of winter days, she creates this lush, comforting stew with the leftover belly and braising liquid from Ardesia's Pork Belly Bites salad, and throws in the pork shoulder scraps left over from their house-made Mortadella and Cocktail Sausages (that's right, Ardesia is putting the class back in cocktail weenies!). <br /> <br />Casaus recently spent a weekend at a farm in New Jersey to learn all about shaggy-haired Mangalitsa pigs and found herself with a whole lot of the flavorful heritage pork, which she wove into Ardesia's menu and, naturally, into family meals like this stew. For our version of Casaus' dish, which streamlines the pork belly braising and stewing into a one-pot affair, any breed of pig -- heritage or not -- will make for a hearty, decadent dinner that can bring calm to the roughest of winter storms.
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