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| Pork Belly with Tart Apple syrup |
| This delicious Pork Belly recipe is courtesy of Tara Brogan from Savour and Devour Cafe in Grey Lynn, Auckland. |
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| 1 x free range pork belly (Murrellen Pork) scored or ask a butcher to score the belly fat. |
| 1/3 cup Tart Apple Syrup |
| Olive Oil |
| 1 litre chicken stock |
| 2 cups of white wine |
| 5 star anise |
| 1/4 cup Sechzan Pepper |
| 2 cinnamon sticks |
| 6 juniper berries |
| 1/4 cup peppercorns |
| Maldon sea salt |
| Celery |
| Onions |
| Lemon |
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| 1. | Sweat off carrots, celery and onions in a baking dish. |
| 2. | Add all the spices,stock and white wine. Make sure there is enough liquid to come up the sides of the pork belly. |
| 3. | Rub the pork belly skin with salt and lemon. Lay the pork on top of the vegetables leaving about 1/2 cm of pork above the fluid so it doesn't go soggy. |
| 4. | Bake for 2 1/2 hours at 150 C. When cooked remove pork belly and lay on a baking rack. Grill the pork until the skin is like crackling. Strain the juices through muslin or a sieve and reduce this to a gravy/jus. |
| 5. | Serve on a truffle mash with wok tossed Bok Choy and Rhubarb Compote with apple discs. To serve the pork cut into strips 1 1/2 inches with Rhubarb Compote in between, pork jus on top and sliced apple discs. |
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