Wednesday, 5 August 2015

Confit pork belly

Confit Irish pork belly with spiced cauliflower roast carrot and parsnip purée

2 kilo pork belly
Coarse Irish Sea salt
Cracked black pepper
1 bunch Rosemary
In a plastic container scatter some sea salt pepper and rosemary and place the belly down on this then repeat process on top of the meat then seal the container and place in the fridge for 24 hours this renders and flavours  the meat and removes excess water.
When 24 hours have passed brush off excess salt pepper and thyme and dry the meat

In a pot that will fit your belly of pork place
2 litres of of melted duck fat
4 Apples
1 tablespoon of juniper berries
4 bay leaves
Lay a cartouche on top then seal with cling film and run foil and finally a heavy lid place on a very low heat for 4 1/2 hours
Alternatively at 120c in the oven

Once cooked cool and set in a lined tray and weight down and press over night

Parsnip purée
4 parsnips
700ml chicken stock
4 shallots
100g butter
Sweat shallots and parsnip on a medium heat with the butter then add chicken stock and cook until soft purée in a blender and season to taste

Roast cauliflower
Trim your florets toss in olive oil sea salt and a blend of spices we use green saffron eastern confit spice blend roast at 180c for 5 to 8 minutes

To serve
Bring a pan to high heat and place your portioned  pork belly service side down first for 3 minutes then add the carrot and place in the oven for 8 minutes then add the cauliflower for a further 2 then plate with drizzle of high bank orchard syrup 

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