Braised Pork Belly, Apple and Vanilla Puree

Clifton Food Range

Clifton Food Range

Standard Supplier 20th June 2011

Braised Pork Belly, Apple and Vanilla 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 Braised Pork Belly, Apple and Vanilla Puree recipe below, as tried and tested by professional chefs - Why not give it a try? This recipe serves 15 people.

Ingredients

  • For the Belly:
  • 1x Belly from a sow, skinned and trimmed
  • Cure:
  • 100g Salt
  • 150g Sugar
  • 3g Mustard powder
  • 6 Corriander seeds, crushed
  • 6 White peppercorns, crushed
  • Braising liquor:
  • 6x Garlic heads, halved
  • 4x Carrots, 2cm dice
  • 4x Onions, 2cm dice
  • 11x Lamb jus
  • 750g Chcken stock
  • 20g Thyme
  • For the Apple and Vanilla Puree:
  • 400g Granny Smith apples, peeled and fine sliced
  • 20g Sugar
  • 4g Salt
  • 1 quater of Vanilla Pod

Method

Pork Belly:
Prepare the pork belly removing all skin, bone and gristle. Mix up the cure and cover both sides of the belly with all the mixture, placing in a deep tray to catch the excess. Leave this for 18 hours in the fridge, and then wash well for 1 hour under a cold tap.
Roll the belly across its shortest side (so it’s as long as it could be) with the fat side out (where the skin has been removed from). Tie using a butcher’s slipknot every 3cm so the belly is very tight and won’t unroll. Cut it into two at the middle point between two knots. Dry well and seal in a little oil to get good caramelisation all over, and then chill.
Next make the braising liquor. Roast the garlic, carrots and onions hard with plenty of colour in an induction pan for 5 minutes. Add the jus and stock then simmer for 15 minutes. Finally add the thyme and leave to cool to room temperature before passing through a fine sieve into two large vacuum pack bags. Chill this braising liquor in the bags in the fridge until it has set.
Add the pork to the bags and vacuum pack fully. Place into a Clifton Water Bath filled with cold water and turn on to 82ºC. Cook for 48 hours and then turn off the bath and allow to cool to room temperature. Once cool enough to hold, chill the bellies in the bags until cold through.
Remove the bellies, cut off the string and portion in to 110g pieces. Re-vac and these portions can be kept as mise en place for up to 7 days.
For service: Place into a 28L Clifton Water Bath set at 50ºC to re-generate. After 20 minutes the meat is ready to be finished, but can remain at this temperature for hours without spoiling. Remove from the bag and dry. Season with sea salt and seal for 30 seconds – 1 minute to achieve a perfect roasted flavour and colour. Serve immediately.
For the Apple and Vanilla Puree:
Place the finely sliced apple, sugar, salt and vanilla into a vacuum bag. Seal tight and place in a Clifton Water Bath set at 85ºC for 1 hour, then remove the vanilla pod and puree immediately. Pass through a fine sieve and chill, this can be kept as mise en place for the day.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you