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!
