Recipes

Crisp skin pork belly with black cabbage mousseline, creamed celeriac and pork jus

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Ingredients

  • •
    2.2kg pork belly, skin on, boneless
  • •
    1 bunch black cabbage, washed & stalks removed
  • •
    3 large celeriac, peeled & cut into small cubes
  • •
    60g unsalted butter
  • •
    500ml pouring cream
  • •
    1 medium brown onion, chopped
  • •
    2 garlic cloves,chopped
  • •
    500ml demi glaze
  • •
    300ml Port jus

Method

  1. 1.
    Pork belly: Score the skin at various intervals with a sharp knife. Place in an oven tray withe wire rack skin side down and blanch on medium heat for 25 mins. Put on a work surface and pat dry with a clean towel. Rub with rock salt and let it cool. Place it back on the wire rack and remove excess salt with a paper towel. Roast in a moderate oven 200c for 2hrs or until fully cooked and crisp skin. Cover with foil and leave aside.
  2. 2.
    Black cabbage mousseline: Sauté onion and garlic with 30gm butter in a pan. Add the black cabbage and sauté until soft and wilted. Add 250ml cream and cook further for 3mins. Puree in a blender and let it cool.
  3. 3.
    Creamed celeriac: Boil the celeriac until soft in water. Strain and let it cool. Meanwhile in a saucepan add the remaining butter and cream with a few drops of Pernod (optional). Add celeriac and give it a boil. Cream the celeriac in a blender and set aside warm.
  4. 4.
    Port jus: In a non-reactive saucepan boil the port till reduced by half. Add the demi glaze and further reduce by half.
  5. 5.
    Assembling: On a dinner plate, add two quenelles of mousseline on a plate parallel to each other. Spoon a larger size of celeriac on the centre, place the pre cut pork belly on top. Drizzle with the port jus around the plate and serve.