Poached Pork Belly, Coconut & Black Pudding Vinaigrette, Black Pudding Crumble

Poached Pork Belly, Coconut & Black Pudding Vinaigrette, Black Pudding Crumble

“Black pudding and coconut. . . I reckon this unexpected pairing requires you to stretch your imagination a little, right?” – Well it sure intrigued us! This is a recipe by François Chartier, regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies.

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Poached Pork Belly, Coconut & Black Pudding Vinaigrette, Black…

Poached Pork Belly, Coconut, Black Pudding

Recipe by

Créateur d’harmonies

“The number one expert on flavours”

Source & Credit

Serves

4 people

Difficulty

Preparation & Cooking Time

Club Summary

"Black pudding and coconut. . . I reckon this unexpected pairing requires you to stretch your imagination a little, right?"

Well it sure intrigued us! This is a recipe by François Chartier, regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies. In his guest post published on SocialVignerons.com François explains why it is such a perfect match and also suggests the ideal bottle of wine to accompany the dish.

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Poached Pork Belly, Coconut & Black Pudding Vinaigrette, Black Pudding Crumble

by

François Chartier

Ingredients

For the Black Pudding & Coconut Vinaigrette

100g Black Pudding
80ml Coconut Water
25g fresh Coconut Flesh
5ml (1 tsp) Soy Sauce
Salt and freshly ground Black Pepper, for seasoning
Nutmeg, for seasoning

For the Black Pudding Crumble

125g solid Coconut Oil
100g Black Pudding
Salt and freshly ground Black Pepper, for seasoning

For the Pork Belly

1.5l Water
2 Tsp Fleur de Sel (Sea Salt)
50g fresh Coconut
450g Pork Belly
30ml Dark Rum
1 Tsp Jasmine Tea

Method

  1. In a small saucepan, bring the coconut water and flesh to a simmer.
  2. In a food processor, combine the black pudding and soy sauce. Incorporate the liquid and mix until you reach and smooth texture. Season to taste and strain. Cover and refrigerate.
  3. Heat the coconut oil in a thick-bottomed saucepan. Remove the skin of the black pudding and place it in the hot oil. Using a fork, crumble the black pudding until you get pieces the size of a peanut. Gently fry those pieces for about 5 minutes. Drain the excess fat on a piece of paper towel and reserve. Season to taste.
  4. In a thick-bottomed saucepan, add the water, fleur de sel and coconut. Bring to a boil. Add the pork belly. Lower heat, cover and cook for about 90 minutes. Once the meat is sufficiently tender, add the rum and jasmine tea. Cover and simmer for a further 5 minutes. Remove from the heat and let the meat cool in the liquids.

To Serve:

Swirl some of the vinaigrette around the plate. Slice the pork belly into equal pieces and place a portion on the plate. Sprinkle some of the crumble on top of the pork and around the plate.

Notes

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