PRESSED PORK BELLY
This needs to be started the night before you intend to serve it.
1 kg of pork belly, if you can get it unscored do so, but mine had already been scored.
500 mls dry hard cider
1 L chicken stock
1 stick of celery roughly chopped
1 carrot roughly chopped
1 onion roughly chopped
A good splash of apple cider vinegar
3 bay leaves
a couple of sprigs of thyme
|Use a good quality dry cider|
Add all ingredients in a baking dish and make sure pork is covered if not top up with water and cook in an oven heated to 160 degree celsius and cook for 3 hours undisturbed covered with a foil lid. Turn off oven and allow to cool. Carefully lift pork out of liquid onto a glad wrap lined tray and cover with glad wrap ensuring all the veggies are pulled off and weigh it down in the fridge overnight. Strain the stock and place in the fridge so it can be made into a sauce.
|Ready for the oven|
Add reserved stock to a sauce pan and add a splash of apple cider vinegar and a couple of teaspoons of sugar and reduce by half to a third and taste for correct seasoning. It should be slightly sharp and sweet.
Cut half a cauliflower into small florets and drizzle with olive oil and a generous amount of sauce and roast for 30 minutes until tender in a moderate oven.
Cut up half a cauliflower including the stalk and add 200 mls of milk and a pinch of salt and simmer for 20 minutes or until tender. Drain and blend until a smooth puree.
Heat a dash of oil in a frying pan until hot and fry portioned belly skin side down for 4 minutes until lovely and golden turn over and cook for another 4 minutes.
|The cooled pressed pork belly|
Serve belly on a smear of cauliflower puree with a drizzle of sauce and a scattering of cauliflower florets.