- Ingrediants
- Pork belly and cheek
- arbequino olive oil
- panko breadcrumbs
- White cabbage
- mire poix
- nutmeg
- Grain mustard
- chicken stock
- White wine
- sherry vinegar
- Granny smith apples
- spinach
- Pork jus
- butter
Dedham estate pork belly with braised cheek, choucroute and apple
Simon Bolsover
16th March 2011
Dedham estate pork belly with braised cheek, choucroute and apple
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Dedham estate pork belly with braised cheek, choucroute and apple recipe below, as tried and tested by professional chefs - Why not give it a try?
Ingredients
Method
Slow cook pork belly sous vide, 72 for 18hrs
Pan roast mire poix and sear cheeks, deglaze with white wine, add stock, cover and braise for 3 hrs, when soft roll tightly in cling film
Peel apples, retain skin, then freeze, make apple cylinders, with the rest of apple make puree incorporating frozen apple skin
For the choucroute thinly slice white cabbage then salt for 30 minutes, wash then dry, squeezing out any excess water, in a hot pan add equal quantities wine and vinegar, add cabbage, grain mustard and chicken stock, simmer until dry
Trim pork belly into portions oven bake when needed, retain trim and any jelly, thermo, roll into cylinders, pane in panko breadcrumbs, shallow fry when needed
Cook spinach with butter and nutmeg then start to assemble dish as photo or however you fookin want to!
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