Recipe of the month

Laura De Filippis, Head Chef at The Cavendish has shared with us the recipe for their Glazed Pork Belly & Granny Smith Apple Puree. This recipe stands as one of The Cavendish's most prized starters.

INGREDIENTS (4 People)

For the pork belly: 

  • 300g pork belly 
  • 30g ginger
  • 4 bay leaves 
  • 20g rosemary 
  • 100ml red wine
  • 10g salt
  • 5g pepper

For the apple puree:

  • 2 Granny Smith apples
  • 2 shallots
  • 1 leek
  • 1 lemon
  • 50g buttermilk
  • 1 bunch of sorrel
  • 80ml anise liquor

For the glaze:

  • Broth from the pork belly reduced by 3/4
  • 50g brown sugar
  • 20g soy sauce 
  • 20g maple syrup
  • 20g mirin

 

METHOD

For the pork belly:

  • Put the pork belly, the herbs, the ginger, the wine and the seasoning in a pot
  • Fill up the pot with water to cover the pork belly and let it boil with low heat for about 1 hour
  • Once it’s cooked, take out the pork belly and let it cool down completely on a tray
  • Place another tray on top and add some weight to have a nice flat pork belly 
  • When cold cut into cubes

For the apple puree:

  • Cut the apple with the skin on and drizzle it with the lemon juice to ensure it doesn’t oxidate and leave it on the side
  • Chop the shallots and just the top of the leek and sweat it down, make sure it doesn’t get brown, we don’t want to caramelise it
  • Deglaze the pan with the anise liquor and cool completely down
  • Put everything into a blender with the buttermilk and the sorrel, blitz on full speed

For the glaze:

  • Filter the broth from the pork and reduce it by ¾
  • Add the sugar, soy sauce, mirin and maple syrup
  • Let it boil for 10 minutes
  • Once it’s completely cold, store it in the fridge for a few hours
  • You will notice you have 2 layers, scrape off the top layer which is just the fat of the pork and keep the bottom only, it should have a jelly consistency 

Enjoy!

 
 

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