Braised Pork Belly Salad with Blue Cheese, Walnuts and Apple Syrup
Serves 8 entrée or brunch portions
Step 1 Braised Pork Belly
- 1 kg Pork Belly
- 2 cups Chicken Stock
- 1 cup Beef Stock .
- 1 cup Apple Juice
- ¼ cup Cider Vinegar
- 20gm Garlic (Rough Chop)
- 50gm Ginger (Rough Chop)
- 1 cup Brown Sugar
- 8 Whole Cloves
Season pork belly with salt and pepper. Heat up a skillet or saute pan to high heat. Add a little cooking oil then sear both sides until golden. Place the pork belly in an oven proof dish. In a saucepan put all the ingredients and place on the heat and bring up to the boil. Remove and carefully pour over the pork belly. Cover with tin foil and place in a pre-heated 150°C oven. Cook for 2 hours. Remove and let cool to room temperature then refrigerate overnight.
Step 2 Par Cooked Apple Wedges
- 2 Granny Smith Apples, peeled and cut into wedges
- 1 Lemon
- 2 cups Water
Bring to the boil the water and lemon juice. Carefully drop in the apple wedges and cook for a couple of minutes until just soft. Remove from water and refrigerate until needed.
Step 3 Cooking, Plating & Serving
- Braised Pork Belly (Cut into 8 portions)
- Par-poached Apple Wedges
- Picked Frisee Endive Lettuce
- 150gm Chopped Blue Cheese (Kikorangi preferably)
- ½ Cup Walnut Halves
- Walnut Oil
- Apple Syrup (Tart)
- Salt & Pepper
Take a skillet or saute pan and bring up to medium to high heat. Add a little oil to the pan then carefully place the pork belly. Cook for 2 minutes on both sides, till golden on the outside and soft in the centre. Remove and keep warm. Now add the apple pieces and cook for a minute or two until golden also.
For plating, place a piece of the pork belly in the centre of each plate. Now add two or three pieces of apple. Dress the picked lettuce with a little walnut oil and place on top. Scatter a little of the blue cheese and walnuts about the dish. Finally, drizzle a little more of the walnut oil over the top and likewise repeat with the apple syrup. A pinch of salt and pepper to finish, and serve immediately.
Suggested wines to complement this recipe
Escarpment Kupe 2005
St. Clair 2006
Villa Maria Private Bin 2006