Ashley Wright
Contents
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Ingredients
For the pork belly:
- 1 kg Pork belly
- 50 Pc. Black peppercorns
- 25 Pc. Cardamom pod black
- 40 Pc. Cloves
- 3 Pc. Cinnamon sticks
- Coarse sea salt
- 5 tbsp Olive oil
For the yogi tea:
- 25 g Yogi / Chai tea (spice mixture)
- 150 ml Milk
- 2 tbsp Honey
- Salt
For the Waldorf salad:
- 1 Pc. Apples green
- 150 g Celery root
- 30 g Walnut kernels
- 2 tsp Honey
- 1 Pc. Lemon
- 2 tbsp Creme fraiche Cheese
- 2 tsp Chopped parsley
- 1 Msp Xanthan gum
- Salt and pepper
Instructions
Pork belly:
- Crush the spices as finely as possible except for the salt in a mortar. Rub the pork belly with coarse sea salt and place in a vacuum bag. Then rub the meat in the bag with the spice mixture and olive oil and massage thoroughly again. Then vacuum seal the meat and let it steep in the refrigerator for about 24 hours.
- The next day, preheat the oven to 110 ° C top and bottom heat. Take the pork belly out of the bag, rinse the spices briefly, place the meat with the rind facing down in a baking dish and pour about 800 ml of hot water. Gently cook the pork belly for about 6 hours until a core temperature of 80 ° C is reached.
- Take the pork belly out of the oven and remove the rind and the fat underneath with a sharp knife. Then remove the fat from the rind and cut the rind into lozenges.
- Now heat the oven to 190 ° C hot air, place the rhombuses of the rind on a baking sheet lined with baking paper, cover again with baking paper and place another baking sheet on top to weigh it down. Now push the rind between these two baking sheets in the oven and fry for about 10-15 minutes until crispy. Cut the remaining pork belly into 5 even cubes and wrap in aluminum foil on a mild heat until serving.
Yogi tea:
- Prepare the yogi tea as instructed and set it aside. Before serving, heat the tea again and add milk, honey and a pinch of salt. Then pour the hot yogi tea on the plate around the centrally placed pork belly cube.
Waldorf Salad:
- Core the apple and grate one half very finely, one half a little coarser with the green peel. Peel the celeriac and grate finely. Immediately drizzle the apple and celery mixture with the lemon juice so that the salad does not turn brown.
- Finely chop the walnuts and add to the apple and celery mixture together with the honey, the crème fraîche and the chopped parsley. Season the salad with salt and pepper and, if necessary, thicken with a pinch of xanthan gum.
- To serve, shape the salad into dumplings with 2 tablespoons and place a dumpling lettuce in the middle of the pork belly cube. Stick a baked pork belly rind chip in each of the top of the salad roll for decoration.
Nutrition
Serving: 100gCalories: 356kcalCarbohydrates: 4.3gProtein: 9.6gFat: 33.9g
