hedonistic pork
June 6th 2007 03:54
once a month i say screw all dietry requirements and invite some of my mates over for a feast. the centre piece for this months offering was a crispy skinned braised pork belly with garlic mash and rocket.
Ingredients
800gms pork belly or pork rashers
1 cup salt
i cup sugar
four bay leaves
a table spoon of junnipper berries
cracked pepper
method
crush togeather all the dry ingredients in a mortar and pestle.
rub evenly over the pork cover and refrigerate for three days.
part two
on the third day make a stock
ingredients
one stick celery
one onion
one carrot
blacken these ingredients lightly the ad to three litres of water.
bring to the boil and simmer for one hour.
bring out the pork which is now partially cured, and run under coldwater til the curing mix is washed off. place the pork and enough stoch t just cover it in a braising dish in an oven on 140 degrees celsius for around 7 (seven) hours. once done place the mat in one container and reserve the stock to make a sauce.
the next day cut the pork into five cm cubes and crisp it up in a cast iron pan on all sides
once that is done keep it warm while you make a reduction with a little orange liquor and some of the stock.
serve with mash and rocket and sauce and make sure you seat are water proof as guests may wet themselves.-dave
Ingredients
800gms pork belly or pork rashers
1 cup salt
i cup sugar
four bay leaves
a table spoon of junnipper berries
cracked pepper
method
crush togeather all the dry ingredients in a mortar and pestle.
rub evenly over the pork cover and refrigerate for three days.
part two
on the third day make a stock
ingredients
one stick celery
one carrot
blacken these ingredients lightly the ad to three litres of water.
bring to the boil and simmer for one hour.
bring out the pork which is now partially cured, and run under coldwater til the curing mix is washed off. place the pork and enough stoch t just cover it in a braising dish in an oven on 140 degrees celsius for around 7 (seven) hours. once done place the mat in one container and reserve the stock to make a sauce.
the next day cut the pork into five cm cubes and crisp it up in a cast iron pan on all sides
once that is done keep it warm while you make a reduction with a little orange liquor and some of the stock.
serve with mash and rocket and sauce and make sure you seat are water proof as guests may wet themselves.-dave
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