Directions

1. Preheat your smoker to 180 degrees on smoke setting.
2. Season the pork belly generously with Buried Treasure.
3. Add the cream to a metal pan for smoking.
4. Fill a sawdust pan ½ full with sawdust and dampen.
5. Place the sawdust pan directly on the heating element.
6. Place the pork belly and the cream on the smoker.
7. Smoke for 1 hour.
8. Remove the pork and cream from the smoker.
9. Cut the pork belly into a small dice and then add it to a large sauce pot.
10. Place over medium high heat and render the pork until almost crispy.
11. Strain the pork and reserve 2 TB of the rendered fat for sauteing.
12. Place the sauce pot back over medium heat and sauté the julienned shallot for 3 minutes before adding the sliced mushrooms.
13. Saute until the mushrooms are slightly browned and have released most of their juice.
14. Add flour and stir, cook 3 minutes.
15. Slowly stir in the smoked cream and bring to a simmer to thicken.
16. Season with Buried Treasure.
17. Blanch the beans in a pot of boiling salted water for 3-4 minutes.
18. In a large bowl, combine the mushroom cream, rendered pork belly and beans. Stir until well incorporated.