Slow braised pork belly with apple soup, garlic purée and Port jus

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Slow braised pork belly with apple soup, garlic purée and Port jus
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Course Dessert, Entree
Prep Time 60 minutes
Cook Time 120 minutes
Passive Time 2 days
Servings
as a starter
Ingredients
Pork Belly
  • 1 kg of pork belly
  • 100 g of sea salt
Apple Soup
  • 2 Royal Gala apples peeled and chopped
  • 2 tbsp of caster sugar
  • 10 g of butter
  • 100 ml of white chicken stock
  • black pepper
  • 1 pinch of salt
Garlic purée
  • 6 garlic cloves
  • 1 tbsp of balsamic vinegar
  • 4 tbsp of double cream
  • 1 tbsp of grapeseed oil
  • 50 g of butter
Port jus
  • 290 ml of dry white port
Course Dessert, Entree
Prep Time 60 minutes
Cook Time 120 minutes
Passive Time 2 days
Servings
as a starter
Ingredients
Pork Belly
  • 1 kg of pork belly
  • 100 g of sea salt
Apple Soup
  • 2 Royal Gala apples peeled and chopped
  • 2 tbsp of caster sugar
  • 10 g of butter
  • 100 ml of white chicken stock
  • black pepper
  • 1 pinch of salt
Garlic purée
  • 6 garlic cloves
  • 1 tbsp of balsamic vinegar
  • 4 tbsp of double cream
  • 1 tbsp of grapeseed oil
  • 50 g of butter
Port jus
  • 290 ml of dry white port
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sprinkle half the salt in the bottom of a tray and add the porky, skin-side down. Add the rest of the salt on top and rub in well. Cover with clingfilm and place in the fridge for 12 hours
  2. Heat the oven to 80°C. Wash, dry and then wrap in cling film and then tin foil. Roast for 12 hours. Keep the juices for the Port jus; you will need 950ml
  3. Remove from the oven, place another tray on top of the belly and weight down. Leave in the fridge for 24 hours. Remove the tin foil and the cling film and cut into portions
  4. Brown the belly on all sides in a frying pan. Then place in a warm oven at 150°C
  5. Place the apples in a saucepan with a pinch salt, sugar and chicken stock and bring to a simmer. When soft, liquidise and push through a sieve. Season, adding a knob of butter. Set aside
  6. Heat the oven to 160°C. Wrap the garlic cloves in a large sheet of tin foil, douse with the grapeseed oil and season
  7. Wrap into a parcel and slowly roast for 1 ½ hours. Take out and peel the cloves. Put into a blender with the cream, butter and balsamic. Blitz to a fine purée, sieve if desired and keep until needed
  8. Reduce the stock by two thirds. Keep tasting; you want a full flavoured jus. Pass through a sieve into another pan. Reduce the white port until syrupy, then add the port to the jus
  9. To plate warm all the components separately and serve with the pork belly
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