Braised Pork Belly with Vanilla Foam

Google+ Pinterest LinkedIn Tumblr +

Paul McPhillemy of Ashe’s Restaurant in Dingle shares his recipe for pork belly in Trevis L. Gleason’s lovely book ‘Dingle Dinners‘ published by The Collins Press.  It is a celebration of home cooking from the chefs of Ireland’s Number 1 Foodie Town in County Kerry, Ireland. Buy your copy from good bookshops in Ireland and at Amazon.

Serves 6–8

2kg / 4½lb pork belly, rolled and tied

For the brine:

250g / 9oz / 1 cup kosher or large flaked sea salt
1 orange, peel only
1 lemon, peel only
2 tablespoons coriander seeds
5 star anise pods
1 tablespoon black peppercorns
5 fresh bay leaves
2 sprigs of fresh rosemary
1 bunch of fresh parsley
3 litres /5¼ pints / 12 cups water

For the braise:
250g / 9oz carrots, peeled and sliced
1 large onion, peeled and sliced
3 litres / 5¼ pints / 12 cups chicken stock
60g /2oz / 4 tablespoons cold unsalted butter, cut into 4 pieces

For the apples:
50 g/ 1¾oz / ¼ cup sugar
60ml / 2fl oz/ ¼ cup water
2 Pink Lady apples

For the vanilla foam:
2 leaves of gelatine
100ml / 3½fl oz / cup + 4 tsp skimmed milk
1 x 2.5cm / 1 inch vanilla bean, sliced lengthwise
¼ tsp sea salt
Pinch of ground white pepper

DAY 1
In a large stockpot, add salt, orange and lemon peel, coriander seeds, star anise, peppercorns, bay leaves, rosemary, parsley and water. Bring to the boil, remove from heat and cool to room temperature.

Place pork belly in another large pot, pour cooled brine over to cover – weigh down with an inverted plate if necessary to keep belly submerged. Place in refrigerator for 24 hours.

DAY 1

In a large stockpot, add salt, orange and lemon peel, coriander seeds, star anise, peppercorns, bay leaves, rosemary, parsley and water. Bring to the boil, remove from heat and cool to room temperature.

Place pork belly in another large pot, pour cooled brine over to cover – weigh down with an inverted plate if necessary to keep belly submerged. Place in refrigerator for 24 hours.

DAY 2

Preheat the oven to 200C/400F/Gas 6.

Remove pork belly from brine, rinse in cold water. Submerge in cold water for 30 minutes. Drain.

Place carrots and onions in a large casserole dish with pork belly. Add chicken stock and enough water to barely cover. Bring to a hard simmer on top of the stove. Place in oven, uncovered, and immediately reduce oven temperature to 120°C / 250°F / gas mark ½. Cook for 6 hours. Remove from oven and let cool. Remove pork from cooking liquid. Refrigerate pork and stock separately.

Day 3

For the apples, make a syrup of sugar and water by bringing to a boil and letting cool. Peel and core the apples, cut into very small dice, place in cool syrup.

Preheat the oven to 200C/400F/Gas 6.

Remove fat from cooking liquid and strain. This stock will be part of the sauce for the pork. Remove string and cut the pork belly into slices 1cm / ½in thick. Lay slices on baking tray. Place in oven for 10–15 minutes to crisp.

To make the vanilla foam, soften the gelatine in 500ml/18fl oz/2 cups of warm water.

Place milk into a medium-sized non-reactive saucepan. Scrape seeds from vanilla bean into milk, add empty pod and salt. Warm over medium heat, with a kitchen spoon resting in the saucepan, until it just begins to shimmer. Remove milk from heat and discard vanilla bean.

Drain gelatine sheets and squeeze out excess water. Gently stir sheets into milk with white pepper. Froth using a hand-held blender and set aside to rest in a warm place.

Heat 500ml/18fl oz/2 cups of cooking liquid in a saucepan over medium heat and reduce by one third. Stir in the cold butter one piece at a time to emulsify. Set aside.

Place heated slices of pork belly on plate and spoon over some sauce. Add a spoonful of vanilla foam and garnish with the apple pieces.

YOU MAY ALSO LIKE
Roast Belly of Pork
How to cook with pancetta
How to roast a joint of pork
Pork Belly with Honey Soy Sauce
Rabbit and Pickled Walnut Terrine

Share.

Comments are closed.