Recipe Inspiration

Ingredients...

2kg Pork belly trimmed

500ml Vegetable oil

10g Fresh rosemary

10g Fresh thyme

2g Juniper seeds

200g Celeriac (peeled and chopped)

200g Carrot (peeled and chopped)

1ltr Essential Cuisine Peppercorn Sauce Base (made to pack instructions)

1kg Potatoes (peeled and thinly sliced)

200g Wild garlic

40g Essential Cuisine Chicken Stock Mix 

1kg Green apples (peeled and chopped)

200g Onions (peeled and chopped)

5g Garlic crushed

50ml Cider vinegar

50g Sugar

Method...

1. Rub the pork belly with the oil and herbs. Wrap in clingfilm then tightly in tin foil. Bake at 170C for 1 ½ hours or until cooked. Remove from the oven and press with a weight until cold. Remove all wrapping and cut into 10 even sized pieces.

2. Boil the carrot and celeriac in water with 20g Chicken Stock Mix until soft. Strain and blend into a puree.

3. Wilt the wild garlic. Layer the potato and wild garlic in an oven proof dish. Dissolve the Chicken Stock Mix in water. Pour over the potato until just covered. Bake at 170C until soft all the way through and the stock is absorbed. Chill, then cut out 10 squares.

4. Cook the apple, onion, garlic, vinegar and sugar with a little water until soft and thick.

5. Fry the pork belly until crispy. Heat the puree and the Peppercorn Sauce. Heat the potato until hot in the middle. 

6. Place the potato in the middle of the plate. Smear a little apple compote on top then add the pork belly. Drizzle the Peppercorn Sauce around and serve.