Slow Cooked Pork BellyBake
|Preparation: 15 mins||Cooking time: 600 mins||Serves: 4 - 6|
Recipe courtesy of Simon Wright, The French Cafe.
Slow Cooked Pork Belly
- 1kg pork belly
- 1 tbsp five spice powder
- Salt and pepper to taste
- 3 cloves garlic
- Olive oil
- 1 cauliflower
- 1/2 onion finely chopped
- 50g butter
- 500ml milk
- 100ml cream
- 400ml cider
- 200ml clear apple juice
- 3 large pickling onions
- 10 large brussel sprouts
- 100g black pudding
- 200ml pork jus
- Pre heat the oven to 100°C.
- Place the pork belly fat side down on a tray and rub the meat with five spice, salt and pepper.
- Cover in plastic wrap and refrigerate for 2 hours.
- Line the bottom of a roasting tray with baking paper and add the pork belly, fat side down.
- Add the garlic and enough olive oil to just cover the pork.
- Cover the pork with another piece of baking paper, then cover the roasting tray with tin foil.
- Place in the oven for about 10 hours or until a skewer easily goes through the meat without any resistance.
- Allow the pork belly to cool in the oil then lift onto a tray lined with baking paper, top the pork with another piece of baking paper, place a tray on top of the pork and wrap tightly in plastic wrap.
- Place the tray in the refrigerator with about 4kg of weight on top and allow to press overnight.
- Pre heat the oven to 230°C.
- Unwrap the pork and place on a chopping board. Trim the sides to create an even shape and then cut the pork down the centre then into 4 or 6 rectangles.
- Heat a little olive oil in an ovenproof frying pan, add the pork fat side down and place in the oven for 8 minutes or until the fat goes crispy.
- Chop the cauliflower into small pieces. In a heavy based saucepan, sweat the onion in the butter with a little salt until soft.
- Add the cauliflower and continue to cook for a few minutes without colour.
- Add the milk and cream, bring to a simmer and cook until the cauliflower is soft.
- Drain the cauliflower reserving the liquor and puree in a liquidizer using some of the reserved liquor to obtain a smooth consistency.
- Place the cider and apple juice in a saucepan. Reduce to a syrup consistency over a high heat.
- Remove from the saucepan and allow to cool.
- Bring a pot of salted water to the boil. Trim the roots of the pickling onions with a sharp knife.
- Add the onions to the pot of boiling water and cook for about 3 minutes.
- Drain the onions and refresh in iced water.
- Cut the onions in half, heat a little olive oil in a heavy based frying pan and add the onions cut side down and cook slowly until nicely caramelized.
- Add 1 tablespoon butter, remove from the heat and keep warm.
- Trim the roots of the brussel sprouts and peel away the leaves to the centre.
- Remove the skin from the black pudding and chop the pudding into small pieces. Heat a small amount of olive oil in a frying pan, add the pudding and fry till crispy.
- Drain onto absorbent paper and keep warm.
- Heat the cauliflower puree.
- Blanch the sprout leaves for two minutes in salted boiling water, drain and toss in butter.
- Heat the pork jus.
- Spoon some of the cauliflower puree down the centre of a plate and sprinkle with black pudding crumbs.
- Place a piece of pork to one side, put an onion half on the puree and scatter with sprout leaves.
- Pour some pork jus onto the plate and spoon a little of the cider syrup over the pork.