Brined, Braised, Belly Up

Brined, Braised, Belly Up

Ingredients (serves 3)

For the Pork

3 pork belly slices

500ml water

1tbsp salt

1tsp sugar

1tbsp sherry vinegar

1 bay leaf

4 peppercorns

2 cardamom pods

1tbsp thyme

1 nutmeg clove

1 clove garlic

3 juniper berries

For the Ebly risotto

2tbsp butter

1tbsp marmite

150g ebly

½ large onion

1 garlic clove

1tsp thyme

2tbsp pine nuts

For the Jelly

150ml Brining liquid

3 gelatine leaves

For the ceps

9 baby mushrooms

2tbsp olive oil

2tsp salt

2tsp thyme

For the jus

200ml brining liquid

½ vegetable stock cube

2tsp marmite

For the cabbage

½ savoy cabbage

25g butter

1tsp salt

3 juniper berries

To serve

4 tbsp puffed rice

2tbsp brown sugar

1tsp salt

sage leaves

1.     For the pork, boil the water then pour over the pork with all the ingredients. Leave for 1 hour. After 1 hour, remove the pork and bring the liquid back to the boil, reserve 150ml, remove from the heat, replace the pork and leave for a further 1-2 hours.

2.     For the jelly, with the 150ml of brining liquid reserved, heat till boiling. Meanwhile soak the gelatine leaves in cold water, then squeeze dry and mix into brining liquid till it melts. Line 3 ramekins with clingfilm and pour in jelly in a thin layer. Place in the fridge to set.

3.     For the risotto, chop the onions and garlic into small squares and fry in the butter and marmite for 5mins over a medium heat. Add the ebly and thyme and stir, gradually add up to 250ml water, cooking slowly till the mixture is thick and the water is absorbed into the ebly but it is still al dente. Meanwhile heat the pine nuts in a dry pan till toasted light brown. Add to the risotto and place aside.

4.     For the ceps, Marinade the ceps in the oil, thyme and salt for 30mins. Then cut in half and place the halves face down in a frying pan and fry over a high heat without touching them for 2-3mins.  Remove and set aside.

5.     For the Pork, heat 1tbsp walnut oil in a pan, and place the pork skin side down, searing for 6mins, until skin is brown and crispy. Sear each side 2-3mins on each side, then place to one side under foil.

6.     For the cabbage, cut the stem out and shred into wide strips. Place in a saucepan with the juniper, salt, butter and 1tbsp butter. Cook for 2-3 mins covered over a medium heat.

7.     For the jus, place 200ml brining liquid in a pan with the marmite, stock cube and 200ml water, reduce until a thick consistency (approx. 7-10mins)

8.     To serve, mix the puffed rice, salt and sugar, place on a baking tray and place in a preheated oven at 180oC for 5mins until golden brown. Place the risotto in ramekins and top with jelly then place some puffed rice on top. Place the ramekin in the top RH corner of the plate. Place the cabbage in bottom LH corner of the plate. Cut each piece of pork in half diagonally, and lay on the cabbage. Lead a trail in an L shape from each side of the cabbage with the mushrooms.  Spoon jus over the pork and garnish with sage leaves. Serve