SLOW ROASTED PORK BELLY WITH GORGONZOLA AND APPLE CABBAGE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2¼ lbs Pork Belly, skinned scored
Sea Salt
Freshly Ground Black Pepper
Vegetable Oil
20 Shallots, peeled
½ pt Chicken Stock
Pinch Demerara Sugar
1 small Cabbage, quartered, cored and shredded
1 oz Butter
2 Apples, grated
4 oz Gorgonzola,(blue cheese) room temperature, crumbled
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Directions: |
Directions:Preheat the oven to 325ºF.
Season the meat side of the pork belly and place, skin side up on a wire rack over a roasting tray. Brush with oil, sprinkle with sea salt and roast for 3 hours before removing and leaving to rest.
Finely slice 4 of the shallots, placing the rest in a pan with stock and sugar. Simmer the whole shallots until soft and the cooked liquor has reduced, leaving a shiny glaze.
Meanwhile, boil the cabbage in salted water for a few minutes until tender, then drain. Melt the butter in a pan, add the sliced shallots and cook until softened. Add the apple then stir in the cabbage. Season and add the gorgonzola, mixing it through as it melts.
Cut the crackling from the belly and snap into large bits. Serve with the sliced pork, cabbage and shallots. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: 9/10 Cabbage needs to be crispier.
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