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Slow cooked ale, fennel and pepper pork belly

Published on August 17, 2015
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Terry Adamson of The Driftwood Spars shares his recipe for slow cooked ale, fennel and black pepper pork belly with root vegetable dauphinoise, black pudding fritter, apple compote and ale jus

Pork Belly

Serves 4

You will need

For the pork belly:

  • Fennel seeds 50g
  • Black pepper 50g
  • Olive oil for blending
  • Pork belly 2kg
  • Carrots 4
  • Celery 1 stick
  • Fennel 2
  • Onion 4
  • Garlic 1
  • Dark ale 1 ½ l

For the black pudding fritters:

  • Black pudding 500g

For the vegetable dauphinoise:

  • Sweet potato 250g
  • Squash 250g
  • Beetroot 250g
  • Potato 500g
  • Celeriac 250g
  • Double cream 500ml
  • Onion 1
  • Thyme 1 sprig
  • Garlic 1

For the apple compote:

  • Bramley apples 3
  • Butter 50g
  • Sugar 35g

For the ale jus:

  • Carrots 3
  • Onions 3
  • Garlic 1
  • Celery 1
  • Leeks 2
  • Thyme 35g

Method

  1. For the pork belly: blitz the fennel seeds and black pepper in a blender. Place the spices on a baking tray and roast in the oven for 5 minutes. Then, blend with olive oil until smooth.
  2. Cut the skin off the pork belly, then trussle it into a cylinder shape. Cut your trivet (carrot, celery, fennel, onion, garlic and any pork bones) and place the pork belly on top of this in a deep dish with the ale. Cover with baking parchment and tin foil and cook in the oven at 150 degrees for 3 ½ hours.
  3. For the black pudding fritters: blend the black pudding in a processor until fine, roll into balls and panet.
  4. For the vegetable dauphinoise: thinly slice the sweet potato, squash, beetroot, potato and celeriac, layer up in a tray and bind with the double cream, chopped onion, thyme and crushed garlic. Add seasoning, then slowly cook in the oven at 150 degrees for 1 ½ hours.
  5. For the crackling: roll and freeze the pork skin. Once frozen, cut into strips and blanche for 2 minutes. After the strips have been blanched, dry and add salt. Finally, place on a tray and bake in the oven at 180 degrees for 30 minutes.
  6. For the apple compote: peel and chop the Bramley apples keeping a few to the side, add to the butter and sugar on a low heat and cook until soft. Once soft, add the remaining diced apple.
  7. For the ale jus: put the roasted pork bone, along with carrot, onion, celery, garlic, leek and thyme in a pan with water and simmer for 13 hours. Once cooked, strain the mix, skim the fat off the top, reduce to 25%, then add dark ale and reduce until thick.

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