Devising a recipe for pork for a weekend supper left me with too many options – I wanted to cook the delicious, tender belly but could not compromise on succulent fillet or a little black pudding for extra richness.
In an attempt to create a tasting of pork, I have paired prosciutto and sage wrapped fillet with slow cooked belly, crisp black pudding, crackling, apple purée, carrot purée, mini fondant potatoes, beetroot crisps and diced apple. The apple cut through the richness of the pork belly and the earthy flavour of the beetroot and sage paired excellently with the spicy black pudding.
I give the recipe for the slow cooked pork belly (sous vide) and apple purée below – which would make for a great sunday lunch if accompanied by roast potatoes and gravy!
Slow Cooked Pork Belly, Apple Purée
1kg Pork Belly (Bones Removed, Skin Removed for Crackling)
25g Unsalted Butter
2 Garlic Cloves (Bashed)
2 Thyme Sprigs
Small Handful Fresh Sage
1kg Granny Smith Apples
Juice 1/4 Lemon
Zest 1 Lemon
Salt & Black Pepper
1) For the pork belly, season with salt and pepper and vacuum pack in a sous vide bag with the garlic, butter, thyme and sage. Cook in a water bath at 82C for 12 hours.
2) Meanwhile, make the apple purée: peel and core the apples and chop into medium sized pieces. Place in a large saucepan with the water. Bring the apples to a simmer over a medium heat, reduce the heat and cook the apples for around 1 hour or until no pieces remain and the mixture resembles a purée.
3) Pass the apples through a fine sieve. Season with a little salt and add the lemon juice and zest. Grate over a generous amount of nutmeg and stir the mixture to combine. Keep warm until ready to serve or chill and reheat.
4) Remove the pork from the vacuum bag and pat dry. Fry in a large frying pan over a high heat until the belly is nicely crisp. Cut into equal slices and serve with the apple purée.