Braised Pork Belly Served with Potato Dauphinoise, Broccoli Gratin and Braising Liquor Ingredients: 1 2 1 sprig 1tsp 400ml 2litre 1 pinch 1 pinch 2 2tbs 2
Cleaned pork belly, about 1kg Garlic cloves, finely sliced Rosemary & Thyme Curry powder White wine Chicken stock Ground coriander Ground cinnamon Apples, finely sliced Corn oil Onions, finely sliced
Method: With a sharp knife, score the fat side of the pork belly. Seal the pork belly in hot corn oil until slightly brown. Take off the heat and sweat the onion, garlic and apple in the same pan until lightly coloured. Add the spices and herbs and cook for a further 3 minutes. Deglaze with the white wine and reduce. Then add the chicken stock and allow to boil. Place the sealed pork belly in a dish and pour over the braising liquor. Cover with aluminium foil and put in a 150C oven for 6 hours. Whilst cooking, keep basting in its own liquor every 30 minutes. After 6 hours, take out of the oven and allow to cool for 30 minutes. Remove from the dish and seal again the fat side to obtain a crispy crust. Reduce the braising liquor to a saucy consistency and strain. Serve with the crisp pork belly and its liquor.
Broccoli Gratin Ingredients: 1 100g 25g 1tsp 1tbsp
Small broccoli Béchamel sauce Grated Parmesan cheese Parsley, chopped Breadcrumbs
Method: Cut the broccoli into small florets and blanch in boiling water until al dente. Place them carefully in a greased earthware dish. Mix the béchamel sauce with the grated cheese. Coat the broccoli with the Béchamel sauce, sprinkle with breadcrumbs and glaze under the grill. Serve hot, sprinkled with chopped parsley.
Best wine accompaniment: 2007 Medina Sangiovese I.G.T. Maltese Islands
Potato Dauphinoise Ingredients:
Method:
8 1litre 1
Slice the potatoes into 2mm slices and season with the salt, pepper and nutmeg. In the meantime, put the cream and garlic in a pan and infuse on medium heat until the cream is reduced by one quarter. Start laying the sliced potatoes alternatively with the reduced cream in a way that each slice is tied with the one next to it. Cover with greaseproof paper and put another dish on top and press it well between 2 shelves of a convection oven. Bake for 80 minutes at 150C. When cooked, refrigerate with the pressure still on. When chilled, cut round with a 3cm diameter cutter. Cut the round shaped gratin in half and use it as desired.
Potatoes, medium sized Fresh cream Garlic clove Nutmeg Salt & Pepper
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