Salad of pork belly, apple preparations, goat’s cheese

Matt Gillan

Matt Gillan

28th August 2012

Salad of pork belly, apple preparations, goat’s cheese

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 Salad of pork belly, apple preparations, goat’s cheese recipe below, as tried and tested by professional chefs - Why not give it a try?

Ingredients

  • Pork belly
  • 1 small pork belly, skin removed
  • Maple syrup
  • 500ml chicken stock
  • Goat’s cheese
  • 250g goats cheese, rind removed
  • 100g cold water
  • Apple crisps.
  • 1 Granny smith apple
  • 200g caster sugar
  • 200g water
  • Pickled apple
  • 2 Granny smith apples
  • Caster sugar
  • 100g White wine vinegar
  • Apple puree
  • Reserved apple trim
  • Finishing touches
  • Roasted hazelnuts
  • Celery cress or leaves
  • Apple syrup.

Method

Pork belly
Heat a large frying pan with a little oil. Season the belly with salt
Place the belly fat side down in the pan and colour. Turn over. Allow to colour a little then add the stock.
Place in an oven preheated to 140°c and cook for 4 hours
Remove from the oven and allow to rest.
Cut into cubes. Heat a frying pan with some maple syrup and roll the diced pork belly around in it. Reduce to syrup. Remove from the pan,
Goat’s cheese
Break up the goats cheese and put into a food processor. Blend until the cheese comes together. Slowly add the water until the consistency resembles mayonnaise.
Put into a piping bag.
Goat’s cheese
Break up the goats cheese and put into a food processor. Blend until the cheese comes together. Slowly add the water until the consistency resembles mayonnaise.
Put into a piping bag.
Apple crisps.
Bring the water and sugar to the boil. Finely slice the apple and put into the syup. Remove when it becomes transparent, using a slotted spoon. Place individual slices on a non stick mat or paper and allow to dry over night in an oven set at a very low temperature. Maximum 100°c.
Pickled apple
Peel the apples. Using a melon baller, scoop out as many balls as possible from the apples. Reserve the remaining apple. Weigh the apple balls. Weigh the same amount of sugar and put both into a sauce pan. Add enough water to soften the sugar. Bring to the boil and cook for 3 minutes.
Remove from the heat and add the vinegar. Allow to cool.
Apple puree
Reserved apple trim
Trim the remaining apple from the core and put into a saucepan. Add 2 tablespoons of water and cling film the pan. Bring to the boil and cook until soft. Blend to form a smooth puree.
Finishing touches
Roasted hazelnuts
Celery cress or leaves
Apple syrup.

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.