Crispy Pork belly with cauliflower puree and apple and cabbage slaw.

pork3

Although pork belly isn’t one of the leanest cuts of meat, sometimes its nice to indulge a wee bit and what better way than with a crispy pork belly! I’ve teamed it with some healthy sides to freshen up what could be a pretty calorie heavy dish.

Ingredients:

Pork Belly:

600 gm Pork belly
salt
olive oil
dried sage
dried rosemary
2 sweet potato

Cabbage and apple slaw:

1/4 of a red cabbage
1 granny smith apple, cut into thin matchsticks
1/2 a cup greek yogurt
3 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp honey
salt and pepper

Cauliflower puree:

1/2 a cauliflower
1 tbsp butter
1/2 tsp nutmeg
salt and pepper

Method:

  1. At least an hour before you want to put the pork in the oven, dry the skin of the pork thoroughly and score the skin with a sharp knife. Drizzle over a little olive oil and rub into the skin. Cover the skin with a good amount of salt and roughly a tbsp each of sage and rosemary. Rub in and leave to sit.
  2. Preheat your oven to 240 degrees. Place the pork in a roasting tray and put in the hot oven for 30 minutes. Blasting the pork in a very hot oven  is the trick to getting a lovely crisp pork crackling.
  3. Once the pork has been in the oven for 30 minutes at the high temperature, turn the oven down to 160 degrees for 1 hour and 15 minutes.When the pork has roughly 45 minutes to go, add the sweet potato drizzled in a little olive oil and seasoned with salt and pepper.  Allow ten minutes for the pork to rest.
  4. While the pork is in the oven you can prepare your slaw. Shred the cabbage in a food processor or slice thinly. Slice the apple into thin matchsticks and toss in a little lemon juice to stop it going brown. Mix together the yogurt, vinegar, lemon juice, honey, salt and pepper and pour over the apple and cabbage and combine well. Leave to sit in the fridge for half an hour before serving as the flavours really come together when left to rest.
  5. Bring to the boil a pot of water and add the cauliflower. Once boiled for 15 minutes or until soft, reserve 1 cup of the boiling liquid and strain. Add the cauliflower to your food processor with the butter, nutmeg, salt and pepper and wizz until well combined and smooth. Slowly add the boiling liquid until you get the desired consistency.
  6. Slice the pork belly and place on top of the cauliflower puree and serve with the slaw and roasted sweet potato.

Serves 2.

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