KitchenCorner
BrasserieBlanc presents: Smoked Pork Belly with Rhubarb Compote
Serves:4 Ingredients
For the rhubarbcompote 1½tsp coriander seeds 2 small onions, diced 150g caster sugar 180ml cider vinegar 40g ginger, peeled and grated 1 redchilli,deseededandfinelychopped 1 tsp chilli powder 2 tsp salt 2-3Bramley apples (approx 300g once peeled and diced) 600g forced rhubarb, chopped
For theporkbelly 1kg pork belly, skin scored 1 tbsp sea salt 1 largeonionpeeledandcut intowedges
For thepoachedrhubarb 300g forced rhubarb, cut into 5cmpieces 60g caster sugar
For thepork gravy 2 tsp flour 125mlwhitewine 1-2 sprigs ofmarjoram, leaves picked and finely chopped
For the sautéedpotatoes 750g newpotatoes, boiled or steamed and then cut into quarters lengthways 75g butter Small bunch of parsley, finely chopped Salt and pepper
28 JULY /AUGUST 2019 THECHELTONIAN Method
1.Tomakethecompote,put the coriander seeds intoa small fryingpan andtoastuntil
fragrant.Transfer toa pestleandmortar andcoarsely grind. 2. Tip the seeds into a large casserole pan alongwith the remaining ingredients except for the apple and rhubarb.Heat gently until the sugar has dissolved then boil for 10 minutes.
3.Add the apple and rhubarb, turn down the heat and simmer gently for a further 20minutes, stirring occasionally. Set aside four heaped tablespoons and decant the rest into sterilised jars. 4. To cook the pork belly, preheat the oven to 190°C/170°Cfan. Pat the pork belly drywith kitchen paper and rub the salt all over the skin. Place the onionwedges in a roasting tinwith the pork belly on top, skin-side up, and roast for 1 hour. 5. In the last 20minutes of the first stage of pork cooking time, arrange your rhubarb snugly in a single layer in a small baking dishwith sides, sprinkle over the sugar so the rhubarb iswell coated and coverwith
foil.After 15minutes, remove the foil and cook for a further 5minutes. The rhubarb should be tender but still hold its shape. Set aside. 6.Once the pork has had an hour in the oven, increase the temperature to 220°C/200°Cfan and roast for a
further 20minutes until the crackling is crisp. Transfer the pork to a carving board and coverwith foilwhile you make the gravy. 7. Spoon off any excess fat fromthe roasting juices, then place the roasting tin on the hob over a gentle
heat.Add the flour and stir into the meat juices, scraping all the caramelized bits fromthe bottomof the
tin.Cook for 1-2minutes until the mixture begins to thicken then gradually pour in thewine, stirring vigorously and then bring up to the
boil.Check the consistency and add a splashmore liquid if required. Taste and season then sieve into a saucepan. Stir in themarjoram. 8. For the potatoes,melt the butter in a heavy-based frying pan over a
mediumheat.Add the potatoes and sauté until golden brown.Drain off the excess butter and tosswith the parsley, salt and pepper. 9. Reheat the rhubarb and gravy and carve the pork. To serve, spoon the chutney onto one side of each plate, followed by the poached rhubarb. Place a pile of potatoes on the other side of the plateswith the pork belly in themiddle. Pour the sauce and serve immediately.
N.BThe compote recipewillmake more than you need butwill keep for at least a year in sterilised jars so you can easilymake this step in advance to save time. >>>
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