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