- • 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.
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.
