Belly pork with piccalilli purée
Belly pork recipes tend to benefit from a slow cook. Sat Baines uses a water bath for his creation. Equipment and preparation: You’ll need a temperature-controlled water bath and sous vide bags.
Ingredient
- 650g/1lb 6oz pork belly
- 150g/5oz salt
- 50ml/2fl oz soy sauce
- 50g/2oz honey
- 25ml/1fl oz mirin
- 25ml/1fl oz sesame oil
- 4 slices shonka ham (available from specialist butchers)
- ½ cauliflower head, roughly chopped
- 1 large onion, roughly chopped
- 50g/2oz salt
- 600ml/1pint 1fl oz white wine vinegar
- 300ml/11fl oz malt vinegar
- pinch dried chilli
- 2 tsp cornflour
- 15g/½oz turmeric
- 25g/1oz English mustard powder
- 125g/4½oz sugar
- ½ cucumber, peeled, seeds removed
- 2 Granny Smith apples
- 2 tsp lemon juice
- pinch salt
- 1 tbsp apple balsamic vinegar
- 4 large cauliflower florets, thinly sliced on a mandolin
- 1 lemon, juice only
- sea salt
- 3 tbsp coriander cress
- 1 tsp ground cumin
Ingredients
For the belly pork
For the piccallili
For the apples
For the cauliflower salad
Direction
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Rub the meat side of the pork belly with the salt. Cover with clingfilm and chill in the fridge for 24 hours.
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Remove the pork from the fridge and rinse under cold running water for at least 20 minutes.
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Place the pork in a sous vide bag and vacuum seal.
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Heat a water bath to 72C/160F and place the pork in the bath for 24 hours. Alternatively, place into a pressure cooker, cover and cook for one hour.
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Once cooked, place the sealed pork between two baking trays. Gently press down with a weight and chill in the fridge for a minimum of 12 hours. Once pressed cut the pork into squares.
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Place the soy, honey, mirin and sesame oil into a bowl and whisk together until fully emulsified into a teriyaki sauce.
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Heat a frying pan until hot. Add the pork skin-side down and fry on each side until caramelised. Spoon the teriyaki sauce over to glaze the pork. Remove the meat from the pan and place onto a chopping board. Place the shonka ham over the top and fold over the edges.
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For the piccalilli, place the cauliflower and onion into a colander. Cover with the salt and set aside for 24 hours. Rinse away the salt thoroughly under cold running water.
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Mix the cauliflower and onion with the cucumber until well combined.
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Bring the vinegars to the boil with the chilli, turn off the heat and set aside to infuse for 20 minutes.
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Bring the vinegar mixture to the boil again. Stir in the corn flour, turmeric, mustard and sugar and simmer for three minutes.
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Pour the simmering liquid over the vegetables, transfer to a food processor and blend until smooth. Pass through a fine sieve and chill in the fridge until required.
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Meanwhile, cut the apples into 1.5cm/½in cubes. Dress the cubes with the lemon juice, salt and a drop of apple balsamic.
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For the cauliflower salad, mix the cauliflower with lemon juice and sea salt.
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To serve, brush the piccalilli across the plate. Add a piece of pork on top and scatter over the apple and finish with the cauliflower salad.
