Detroit Restaurant Week runs now through Sept. 29 - MyFoxAustin.com | KTBC Fox 7 | News, Weather, Sports

Detroit Restaurant Week runs now through Sept. 29

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(WJBK) -

Detroit Restaurant Week is back. Beginning Friday, Sept. 20 through Sunday, Sept. 29, Metro Detroiters will once again be able to enjoy hearty three-course meals for just $30 per person. Get the full details at www.DetroitRestaurantWeek.com.

Chef Justin Vaiciunas of The Jefferson House in downtown Detroit, one of DRW's participating restaurants, stopped by The Nine Friday to show us how to make a delicious pork belly at home.

Pork Belly

"Pickled Chai Vinaigrette" (Yields 32 oz)
2 Cups Red Wine Vinegar
½ Tsp Spoon Nutmeg
2 TBL Spoon Cinnamon
2 TBL Spoon Pickling Spice
1 TBL Spoon Ground Clove
2 cup Sugar
¾ cup Oil

TO MAKE
Place Red wine vinegar, nutmeg, cinnamon, pickling spice, clove and sugar in a pot and bring to a quick boil.  Turn heat off and pour into a blender.  Mix on high until smooth and everything is incorporated.  Add oil.  Remove from blender and place in a large sauté pan and bring to a boil for a couple of minutes until it thickens.  Remove from burner and cool.

"Pork Belly Rub"
3 Tsp Cayenne
2 TBL Curry
1 TBL Mustard powder
2 TBL Garamasala
6 TBL Brown Sugar

TO MAKE
Mix all ingredients and rub over the pork belly.  Place the pork belly on a cooling rack inside a hotel pan.  Place water in pan until it comes up to the top of the cooling rack.  Cover with foil and cook for about 3 hours in 350 degree oven.  

To PLATE
Cut a Piece of Pork Belly and sear on a skillet until Crispy, about 2 minutes.  Place on plate and drizzle the vinaigrette, coconut milk and Shaved Fennel.

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