A great (slow-cooked) Pork Belly dish often requires some patience but the wait is worth the time and effort. This is a dish by Stephen Terry, which featured on the menu of his Abergavenny restaurant earlier in the year. It appears to have been revised for the Autumn, now being served with Pickled White Cabbage and an Apple & Mustard Sauce. Either way is fine by us!
I've eaten Stephen's food for many years and I think his dishes at The Hardwick are outstanding
For the Pork Belly and Black Pudding
- 750g Pork Belly
- 250g Black Pudding, finely sliced
- 20g Flour, for dusting
- 80-100g Fresh Breadcrumbs
- 2 free-range Eggs
- 100ml Rapeseed Oil
For the Apple Puree
For the Fennel Salad
- Preheat the oven to 140°C / 275F / Gas Mark 1.
- Place the pork into a large roasting tray and pour in enough water to just cover. Cover tightly with foil and cook in the oven for approximately 8 hours. Remove and allow to cool in the liquid once cooked. Reserve the cooking liquid.
- Once cool, use a knife to carefully remove the skin from the belly and discard. Remove and reserve the fat. Pick the belly meat from the bones and mix the fat, which will keep it moist when you reheat it.
- Arrange a third of the belly meat, evenly, on a baking tray. Top with half of the black pudding, placing slices side-by-side. Top with another layer of pork and then the remaining black pudding. Finish with a final layer of pork belly.
- Wrap cling film tightly around the baking tray, then chill for four hours, until set. Cut into rectangles.
- Preheat the oven to 160°C / 320F / Gas Mark 3.
- Sprinkle the flour and breadcrumbs onto separate plates. Beat the eggs and then dip each rectangle in the flour, then egg, then breadcrumbs.
- Heat a third of the rapeseed oil in a frying pan over medium heat. Add the rectangles in batches and fry for 5 minutes on each side, until crisp. Remove and transfer to a baking tray. Repeat the process with the remaining rectangles. Transfer to the oven and cook for 5 minutes.
- For the Apple purée: Heat the apples and sugar in a pan over medium heat until the sugar dissolves and the fruit purees. Remove and cool. Stir in mustard to taste and chill.
- For the Salad: Cut off the stalks from the fennel bulb and keep the fronds for the salad. Using a mandolin slicer, slice the fennel across the bulb into iced water to crisp and curl, leave to one side in the iced water for 20 minutes.
- Drain the fennel of any excess water and along with the frisse and picked fennel fronds, place into a bowl and dress with the lemon juice and olive oil, season with a little celery salt and black pepper to taste.
Arrange the salad on the plate placing a couple of rectangles of the pork belly & black pudding on top. Add a spoonful of the apple purée to the side of the plate.
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