Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.
Brine pork belly with fresh thyme, 1 cup sugar, 1 cup kosher salt, 2 quarts water, and rosemary.
Let sit for 10-12 hrs prior to cooking. Once 10-12 hrs has passed, remove from liquid and pat dry.
In a 1/2 hotel pan put pork and pork stock. Braise with weight on top of the pork belly. Let cook for about 6 hrs at 250 degrees. Remove pork belly from braising liquid and allow to rest and cool.
Cut the pork belly into 8 cubes. 20 oz. each.
To sear the pork belly, heat a non stick or cast iron pan on medium heat. While heating, season the pork with a sprinkle of Maldon salt. Add a splash of extra light olive oil to the heated pan. Season with salt and pepper to taste. Sear the pork until golden brown on both sides then remove and drain on paper towels.
In a food processor, put basil, garlic, ginger, peanuts, extra virgin olive oil, green curry paste. Pulse into a chunky paste and reserve. Sauté paste in a sauce pot suntil garlic and ginger are fully translucent. Add lime juice and let reduce. Add coconut milk and 1 pint of pork stock. Let reduce by 1/2 at a low simmer. Do not let boil. Add in petit pois and asparagus tips.
In 4 separate bowls, add evenly coconut broth with petit pois and asparagus.
Open one quail egg yolk to each bowl. Then top with 2 seared pieces of pork belly on each bowl.
Garnish with a fried basil leaf and serve.