- • 200g Pork belly
- • 1 Asian pear
- • 80g Chorizo jam
- • 100g Chorizo purée
- • 50g Fennel ceviche
- • 80g Apple purée
- • Anise powder
- • Garnish with fennel cress
- Pork belly:
- Marinade:
- • 1kg grey salt
- • 3 cloves garlic
- • Half bunch of thyme
- • 2tbsp black peppercorns
- • 1 bay leaf
- • 2tbsp. Juniper berries
- Chorizo jam:
- • 6 large chorizo sausage small dice
- • 2 large banana shallots finely
- diced
- • 2 Granny Smiths diced
- • 650 ml apple juice from carton
- • 300g sugar,
- Chorizo purée:
- • 6 chorizo sausage
- • 1 kg cherry tomatoes
- Anise powder:
- • 100g sugar
- • 50ml water
- • Hand full star anise.
Slow Cooked Pork Belly calamari, pressed Asian pear, chorizo and apple chutney by Shaun Rankin
Shaun Rankin
2nd March 2018
Slow Cooked Pork Belly calamari, pressed Asian pear, chorizo and apple chutney by Shaun Rankin
Watch Shaun Rankin cook Slow Cooked Pork Belly calamari, pressed Asian pear, chorizo and apple chutney at The Staff Canteen Live at Hotelympia 2018
Ingredients
Method
Pork belly:
Marinade:
Blitz everything together until all ingredients are finely blitzed. Marinade pork
belly for at least 8 hour, after wash all the marinade off and place it in a vacuum bag. Cook in water bath over night at 85 degree.
Asian pear:
1 Asian pear peeled and sliced in half. Put one-half in a vac pack bag with a tsp
of sugar and juice of half a lemon and seek on full to compress
Chorizo jam:
Sweat apple, chorizo, and shallots down in a pan. Add sugar and juice, reduce until jam consistency.
Chorizo purée:
Place on a tray and bake for 15 min. Blitz and pass.
Fennel ceviche:
Finely sliced fennel, lemon juice, olive oil, blanched fennel seeds.
Apple purée:
10 Granny Smith apples, Peel, core and slice apples, vac pack tight, steam till cooked. Blitz and pass.
Anise powder:
Boil sugar and water until just before starting to caramelise. Take off heat add anise and stir until crystallise. Blitz in thermo-mix and pass through a sieve.
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