Pork belly with crispy rillettes, pommes anna, pickled red cabbage and roast apple puree

Gareth Rayner

Gareth Rayner

3rd August 2016
Gareth Rayner

Pork belly with crispy rillettes, pommes anna, pickled red cabbage and roast apple puree

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 Pork belly with crispy rillettes, pommes anna, pickled red cabbage and roast apple puree recipe below, as tried and tested by professional chefs - Why not give it a try?

Ingredients

  • Pork belly:
  • 1 pork belly brined for 12 hours
  • 225g salt
  • 225g sugar
  • 2 pints water
  • Crispy rillettes
  • Pommes anna
  • Pickled red cabbage:
  • 2 red cabbage
  • 200g diced red onion
  • 300g port
  • 50g demerara sugar
  • 50g redcurrant jelly
  • 150g vegetable oil
  • 150g raspberry vinegar
  • Roast apple puree:
  • 12 red apples

Method

Pork belly:
1 pork belly brined for 12 hours then sous vide 18hours 82°c.
When ready press between to boards with a heavy weight.
Leave to set overnight. Then portion reserving the excess trim.
Crispy rillettes:
Reserve the trim when portioning pork belly.
Mix trim with diced shallots & diced apple, mix together to form small ball sized shapes
Pane rillettes ready to deep fry
Pommes anna:
slice potatoes on mandolin
melt butter, mix potatoes through melted butter.
Line deep tray with silicone paper, start by layering potatoes alternating the potatoes in layer and seasoning every few layers.
Bake pommes anna at 160oc for 45-55mins, when ready press with a weighted tray to compress the pommes anna together. Allow to set then portion to desired size.
Pickled red cabbage:
Finely slice red cabbage on meat slicer, salt cabbage and leave for 1 hour. Squeeze out the excess juice. Add the rest of the ingredients to a pan and bring the boil, take off the heat and pour over the red cabbage. Cover with cling film and leave in a warm place for 1 hour.
Roast apple puree:
Peel and dice the apple. Have ready a really hot pan, start by sweating the apples off on high heat to break down the apple and caramelise. Add 100g butter when caramel like colour, take off the heat , blend and season with a pinch of salt.
In the restaurant we serve this dish with cabbage discs and pieces of puffed pork skin

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.