PORK BELLY WITH CITRUS, GINGER SAUCE & CAULIFLOWER MASH
A RECIPE BY OUR PANELLIST GRANT KIPLING
SERVINGS 4
TIME 2.5 HOURS
METHOD OVEN: 220 °C
method STEP 1 Rub Chinese 5 spice on the meat side of the pork belly. STEP 2 Salt the skin side and wrap tightly in tin foil and boil for 2 hours. STEP 3 Remove from foil and score the skin in 50mm squares. STEP 4 Sprinkle salt on the skin side, wiping dry when it glistens. Set aside. STEP 5 Bring sauce ingredients to the boil. Allow to reduce until it coats the back of a spoon, about 15 minutes. Then turn off and set aside. STEP 6 Steam the whole cauliflower until very tender. STEP 7 Blend until smooth, add cream and parmesan cheese and blend again. STEP 8 Place the pork belly on a baking sheet and roast until the skin is crispy and golden brown. STEP 9 Cut into 50mm squares right through the meat, skin side up. STEP 10 Place the cauliflower mash in a circle on a dinner plate. Place the crispy pork belly on top and pour the sauce around the outside of the mash.
INGREDIENTS
Pork belly, bone-out, skin-on
800g
Chinese 5 spice
100g
Coarse salt
S A U C E
Orange juice
500ml
Fresh ginger
100g
Garlic cloves, peeled
2
Brown sugar
100g
CAULIFLOWER MASH
Cauliflower, leaves removed
1 large
Parmesan cheese, grated
100g
Cream
100ml
Salt to taste
43
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