Recipe of the Month ~ Roasted Pork Belly

26 November 2013

Pork belly recipe of month

    

Roasted pork belly with baked lentils and a celeriac fondant

 

Celeriac Fondant

1 celeriac

50g Butter

200ml Chicken Stock

Top and tail the celeriac, then cut with a ring cutter. Place it in to a sauce pan with the butter and the chicken stock and bake it in the oven on 160.c for about 40 minutes, until the celeriac is tender.

 

Roasted pork belly

1x onion – diced

1x carrot – diced

1 x celery stack – diced

1 x tsp of fresh thyme leaf

200ml white wine

200ml chicken stock

1kg pork belly

Sea salt

Rub the pork belly skin with sea salt, and leave it for 30 min. Sautee the vegetables and the thyme in a roasting pan (use the sauce pan to cook the belly in), then de-glaze it with the white wine. Once the wine has evaporated, add the chicken stock. Wipe the pork belly dry with a paper towel, then place it on to the vegetables and roast it for 1hr and half on 170.c. To check to see if the pork belly is cooked, pierce it with a small knife, it should have a little resistance. While the belly is cooking, keep adding some water to it, to make sure the vegetables will not burn on the bottom of the pan. When the belly is cooked, place it on to a cooking rack and reduce the juices.

Baked Lentils

1 small onion – diced

100g pancetta – diced

1 x carrot – diced

1 clove of garlic – crushed

200g puy lentils – soaked overnight

1 x bay leaf

500ml vegetable stock

20g butter

Salt and pepper to taste

50ml vegetable oil

Sautee the vegetables and the pancetta in a pan, add the bay leaf and lentils, pour the vegetable stock on it. Cook it on low heat for 30-40 minutes until the lentils are tender. When the lentils are cooked, take it off the heat and whisk the butter in to it.

 

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