Gloucester old spot Belly of Pork with Lune Valley Smokehouse buttered potato

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 19th March 2012
North West Young Chef of the Year

Gloucester old spot Belly of Pork with Lune Valley Smokehouse buttered potato

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 Gloucester old spot Belly of Pork with Lune Valley Smokehouse buttered potato recipe below, as tried and tested by professional chefs - Why not give it a try? Recipe cooked by Scott Fairweather - 2012 Cumbria Young Chef of the Year 

Ingredients

  • Pork belly
  • Stock vegetables
  • (1carrot, 1onion, 1 stick celery)
  • 1 star anise
  • 6 peppercorns
  • 1 tbsp tomato puree
  • Brown chicken stock
  • 300g frozen peas
  • 100g butter
  • 3 large potatoes
  • 50g smoked butter
  • 80g goats cheese
  • 1 egg
  • Panko breadcrumbs
  • Plain flour

Method

Place the pork belly onto a wire rack suspended over a tray of brown chicken stock, the aromatics & stock veg.
Season & slowly roast for 2 hours at 170 degrees until tender.
Blanch the peas in boiling water, refresh & blitz in the thermo mix until smooth, adding diced cold butter to emulsify.
Pass through a chinois to remove the skins & season (save some whole peas to garnish).
Boil Maris Piper potatoes in salted water until soft, place through a ricer & finish with smoked butter to taste.
Pane the goats cheese in Panko breadcrumbs & deep fry until golden.
Swipe the pea puree across 2 plates, quenelle the smoked potato & place the pork belly on top, skin side up.
Garnish with the fritter, some blanched peas, pea shoots & a touch of reduced stock.

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