Chef Haldye Schmitt, Recipes, Salad of Crisp Pork, Mead Braised Fennel, Apple and Mustard, What To Cook, Mead, How To Use Mead, Northern Spy Food Co., Where To Eat, East Village , NYC, New York, Manhattan



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Salad of Crisp Pork, Mead Braised Fennel, Apple and Mustard

Recipe courtesy of chef Hadley Schmitt


Pork Belly

- 1 pound pork belly

- 6 cups chicken stock

Mead Braised Fennel

- 3 bulbs fennel, outer layers removed, quartered, core removed

- 2 teaspoons canola oil

- ¼ cup Mead

- ½ teaspoon honey


- 2 cups frisee, washed, yellow leaves only, 1 inch pieces

- 1 teaspoon apple cider

- 2 teaspoons apple cider vinegar

- 2 teaspoons rendered pork fat (from belly fat)

- 1 teaspoon parsley, chopped

- 1 honey crisp apple

Mustard Condiment

- 1 Tablespoon mustard powder

- 1 tablespoon hot water

- 1 tablespoon whole grain mustard

- 2 teaspoons mead

- 2 teaspoons apple cider


Pork Belly

1) Place the belly in a baking dish and season well with salt and pepper.

2) Heat the chicken stock to a simmer and pour over the belly, cover with foil and place in a 300 degree oven for 3½ hours.

3) Let the belly cool to room temperature in the stock.

4) Drain the belly well, pat dry on paper towels and pull the layers of fat and meat away.  

5) Place the fat in a pot on low heat to render for the vinaigrette.

6) Pull the fibers of the meat apart into fine threads, refrigerate on paper towels.

7) Heat a deep fryer to 375 degrees F, place the pork fibers in the oil and gently move constantly until crisp.

8) Drain on paper towels and season with salt.

Mead Braised Fennel

1) Juice one bulb of fennel/and strain the juice thru a chinois.

2) Use a japanese mandolin to slice the remaining fennel into very thin slices.

3) Heat the oil in a skillet over medium heat and add the fennel slices, season with salt.

4) When the fennel is wilted, add the mead and cook off for 30 seconds.

5) Add the honey and fennel juice and turn the heat to high, cook, shaking the pan often until the liquid glazes the fennel.

6) Let the fennel cool to room temperature.

Mustard Condiment

1) Combine the mustard and hot water and stir to combine.

2) Let sit for 10 minutes and then stir in the remaining ingredients.

3) Place in a squeeze bottle.


1) Combine the cider and  cider vinegar, whisk in the pork fat.

2) Dress the frisee with just enough of the vinaigrette to coat and season with salt.


1) On a plate, starting with some fennel, layers of the crispy belly, dressed frisee, and glazed fennel.

2) Place a small/amount of the mustard condiment on each bunch of crisp pork.

3) Slice the apple into 1/8 inch thick slices and place a few in between the frisee leaves.


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Chef Hadley Schmitt is the executive chef of Northern Spy Food Co. in New York’s East Village.


Chef Schmitt honed his skills at Union Pacific, Cru, Dovetail and What Happens When before joining the team at Northern Spy Food Co.

Northern Spy Food Co. - East Village - New York, NY


Hadley Schmitt’s recommendations for where to eat, drink and shop in New York and Brooklyn.

Northern Spy Food Co.


East Village

511 East 12th Street
New York, NY 10009

T: 212.228.5100



Mon - Fri: 10am - closing

Sat - Sun: 10:30am - 3:30pm

Sat - Sun: 5:30pm - closing



Photo Credit: Patrick Kolts & Find. Eat. Drink.