The Sunday Paper Dinner Table: Nina Compton's Pork Belly and Juniper, with Roasted Apples and Parsnip Puree

At The Sunday Paper, we want to inspire you to gather at your table…virtually or with friends and family…and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that'll really move the needle.

Meet our Sunday Paper Chef: Nina Compton Learn about her mission: Born and raised in St. Lucia, award-winning chef Nina Compton grew up with the flavors and beauty of the Caribbean. She is the chef/owner of Bywater American Bistro and Compère Lapin in New Orleans. At Compère Lapin, Nina creates dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana's beautiful indigenous ingredients. Our Conversation Starter: This week, Maria is reflecting on the truth. When was there a time that you failed to tell someone the truth because you thought it might hurt them? Get Nina's recipe: Pork Belly with Juniper Roasted Apples and Celery Root Puree Ingredients: 2lb. pork belly, skin off 2T juniper 1T black pepper 1ea garlic, clove 1t brown sugar 1t picked fresh thyme 1 celery root, large dice 2 carrots, peeled,large dice 1bunch thyme 1bunch rosemary Brine 20oz hot water 10oz ice 5oz kosher salt 1oz sugar Dissolve salt and sugar in hot water and add ice to cool down and dilute. Cover pork belly and allow to marinate in the fridge for 6 to 8 hours. While pork belly is marinating, create spice rub by toasting juniper and black pepper. Grind with garlic and thyme in spice grinder and fold in brown sugar. Separately, season carrots and celery root with olive oil and salt. Put aside. After pork belly has marinated, rub pancetta spice on the fat cap of the pork belly and roast in the oven on a roasting rack at 300F, basting with thyme and rosemary bunches every 30 minutes until tender. About 2.5 hours. *During last part roasting, put carrots and celery root in oven for 20 minutes with pork belly – until veggies are firm but tender. Roasted Apples 4ea fuji apple, peeled, cored and large dice 3T butter 2 sprig rosemary 2T balsamic vinegar 2T sherry vinegar celery leaf Get your favorite cast iron pan smoking hot and add apples into the pan dry. They will begin to smoke and burn, just rotate them to caramelize on all sides. Add the butter, which should begin to brown quickly, season with salt and fresh cracked black pepper and add the rosemary in the bottom of the pan. Make sure it is in the butter which will allow to perfume the butter and season the apples. Add the carrots and celery root, toss to combine and finish with the sherry vinegar and balsamic vinegar, then transfer to serving platter. Slice pork belly and plate over apple/vegetable mix, garnish with celery leaf. Celery root and apple puree Yield: About 6 Cups Ingredients: 1lb celery root, clean, rough chop ½ lb granny smith apple, clean, rough chop 1ea yellow onion, clean, julienne 4cups heavy cream evoo MOP: Sweat in large pot on medium heat with a good amount of olive oil and salt. Stir until it is translucent. Add cream and reduce until a thick consistency is achieved. Puree in vitamix or blender, pass through a strainer and serve.