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http://www.lifestylefood.com.au/recipes/17040/slow-braised-crisp-skinned-pork-belly-with-prunes-sherry-and-cauliflower-cream

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Slow Braised Crisp Skinned Pork Belly with Prunes, Sherry and Cauliflower Cream

Entertaining this weekend? This recipe is sure to wow your dinner party guests.

Ingredients

Method

  • 1.

    Soak the prunes in ½ litre of cold water overnight.

  • 2.

    Place the piece of pork belly in a deep casserole dish which has a lid.Cover with chicken stock, 1.5 litres of chick stock approx. Add cinnamon stick, bay leaves and Star anise. Dice the onion, carrot & celery and add to stock. Cook the belly in the stock with the lid in a low oven 95c for 8 hours.

  • 3.

    Check that the stock does not evaporate too much. The belly needs to be submerged throughout the whole cooking process. Add more chicken stock if needed. One the pork belly has finished cooking remove from stock and press between two cling filmed flat trays waited with 6 plates. Allow to set in fridge for a minimum of 4 hours.

  • 4.

    Next make the cauliflower cream by dicing three eschallots and 1 clove of garlic, sweat in a saucepan with 75grams of unsalted butter. Cut cauliflower up into small pieces and add to the eschallots and garlic. Cover with chicken stock just until the vegetables are submerged. Simmer on high until all vegetables are soft and the stock has reduced to virtually nothing. Then place vegetables in a blender add another 75g of unsalted butter, blend to a puree. Pass this puree through a fine sieve.

  • 5.

    Next drain the prunes. Place them in a pot with sherry, vinegar and sugar and enough water to cover the prunes. Cover the pot with a lid and simmer on very low until the prunes are very soft.

  • 6.

    Approximately 1 hour. Add more water while cooking if needed. Allow the prunes to cool and save the juice. Remove the prunes from the juice and carefully with a sharp knife remove the prune seeds from the prunes. Return the seeded prunes to the left over juice and put aside.

  • To serve::

  • 1.

    Cut the pig belly into 8 oblong pieces 2cm wide by 8cm long. Place the pig belly skin side down into a non stick pan. Place a small pizza tray on top of the bellies in the pan and place another fry pan on top of the trays to weight the bellies down. Place the pan with the bellies on the induction top. Turn induction onto 3 and allow the bellies to sautéed for 8-10 mins. Check on progress ½ way through cooking. You are after a very crisped light brown skin. In the mean time reheat the puree and prunes. Serve the crisp belly beside two prunes and a cauliflower cream.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Slow Braised Crisp Skinned Pork Belly with Prunes, Sherry and Cauliflower Cream.

 
 

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Posted by Jazzy3Report
not exactly a nice hearty slow-cooked recipe I was after - I think I'd need a main meal after this sorry a bit pretentious for me.