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