Method:
Belly:
Combine the salt, sugar and both curry powders and rub on the pork belly to cure overnight. In the morning, rinse the belly and braise with the onions, celery, carrots, garlic, fresh bay leaf and only one apple(peeled, cored, and chopped) and the gallon of water. Cook for approx. 3.5 hours until the meat is fork tender. Once cooled, carefully pull the belly out and place in a small roasting pan, top with a sheet of wax paper and place another cookie sheet on top to press the belly once cooked and refrigerate. Once completely cooled, portion into 6 or 8 one inch thick slabs.
Curry Broth:
Sweat the reserved onion, carrot and celery until tender with one more peeled and cored apple. Add the reserved curry powders, allow to toast in the pan and then add the cooking liquid(only one quart). Allow to simmer for 45 mins. Then strain all the vegetables out and place them into a blender. Add enough liquid to make a broth consistency, somewhere between water and heavy cream. Season with salt and pepper and chill until needed.
Barley:
Toast the barley in a 350 degree oven for 35-45 mins until it takes on a golden brown color. Then cook in more of the belly braising liquid for a 2:1 ratio of liquid to barley. Cook for approx. 25 mins or until tender. Add more liquid if necessary.
Kale:
Blanch the kale in salted boiling water for 45 seconds and shock in an ice bath, then remove and drain. Rough chop the kale once properly drained.
Grilled Apples:
Quarter and cut out the cores of 3 apples. Then cut each quarter into three smaller wedges and place into a bowl. Add a drizzle of EVO and salt and pepper and grill quickly on a hot grill, 30 seconds on each side.
Plating:
Begin by browning the pork belly portions in a moderately hot sauté pan until golden on all sides. Then place in a 325 oven for approx. 3 mins to warm the belly thru. Heat the barley and kale in a touch of the belly braising liquid and place in the bowls. Add the browned belly, top with the grilled apples and drizzle with the hot curry broth.
