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Pork ‘noodles’, piggy tea, mustards, kombu and shony

Pork ‘noodles’, piggy tea, mustards, kombu and shony

PT4H

PT36H

1
Begin by preparing the pig skin. Use a sharp knife to remove as much fat from the inside of the belly skin as possible. Turn over and use a blowtorch to burn off any hairs
  • 1 pig skin, large from the belly
2
Place into a suitable container, so that the skin lies flat, and cover generously with rock salt. Seal with cling film and allow to cure for 2 hours in the fridge. Remove from the fridge and wash thoroughly under cold water. Pat dry, cut into 3 12cm squares and set aside while you prepare the marinade
  • rock salt
3
Once ready to cook the skin, preheat the oven to 110°C
4
Remove from the fridge and place in a baking dish. Cook for 2 1/2 hours until the skin is very soft and gelatinous in texture. Remove, allow to cool and strain off the wine, reserving for the broth
5
Taking great care as it will be very gelatinous, place each piece on top of each other to form a uniform 3 layered square. Carefully place into a freezer bag and store on a tray pressed down with weights in the fridge for 12 hours
6
For the marinade, combine all of the ingredients in a suitable saucepan and place over a medium heat. Stir occasionally as the marinade comes to the boil and ensure the sugar is completely dissolved
  • 750ml of red wine
  • 100g of Demerara sugar
  • 1 cinnamon stick
  • 4 cloves
  • 1 star anise
  • 2 bay leaves
  • 2 sprigs of fresh thyme, large
7
Remove from the heat and allow to infuse as it cools. Once it has cooled to room temperature, pour over the pig skin squares and leave to marinate in the fridge for 24 hours
8
In the restaurant, Alyn will freeze the skin and use a meat slicer to make the 'noodles'. However, at home, once the pig skin is completely cool, remove from the freezer bag and use a hot sharp knife to slice into very thin 1-2mm strips. Cover and place in the fridge until required
9
For the pork consommé, place a large saucepan over a high heat and add a good dash of vegetable oil. Once the oil is hot, add the pork offcuts and cook until dark golden brown. Use a slotted spoon to remove the meat
  • vegetable oil
  • 500g of pork, off-cuts
10
This process should yield 1200-1400ml of broth. Allow to cool and set aside in the fridge until required
11
To clarify the pork broth, place all of the ingredients, apart from the egg whites, into a food processor with a blade attachment. Pulse until all of the ingredients are combined but not turned to mush. Add the egg white and pulse again to just combine
  • 150g of pork mince
  • 1/2 carrot, chopped
  • 1/4 onion, chopped
  • 1/2 celery stick, chopped
  • 1 tsp sea salt
  • 1 tbsp of turnip, grated
  • 1/2 tbsp of red beetroot, grated
  • 300ml of egg white
  • 6 white peppercorns
  • 1 tsp coriander seeds
12
Add the cold pork broth to a saucepan and mix in the pork mince mixture. Place over a medium heat and bring to a simmer, stirring the base of pan to stop the mix catching and burning
13
In the same pan, add the oil and all the vegetables, cooking until they reach a dark golden colour. Add the thyme and bay and return the browned pork to the pan
  • 2 celery sticks, finely diced
  • 1 large carrot, finely diced
  • 1 leek, finely diced
  • 1 white onion, finely diced
  • 2 sprigs of fresh thyme
  • 2 bay leaves
14
Once the proteins in the mixture start to set, the raft should start to rise to the surface. During this time, ensure the mix is moving at a gentle simmer, turning the pot every 10 minutes for 45-60 minutes to ensure the distribution of heat is even
15
Season with black pepper and salt and add the vinegar and soy. Reduce by 1/3 and add the chicken stock. Ensure the chicken stock is at room temperature when added in order to extract optimum flavour
  • 100ml of soy sauce
  • black pepper
  • 100ml of sherry vinegar, or red wine vinegar
  • salt
  • 2l chicken stock
16
Bring to the boil, skim away any scum that has risen to the surface and reduce to a simmer. Continue to simmer for 30-40 minutes, tasting every few minutes towards the end of this process until the sauce concentrates in flavour and is nicely balanced
17
Add the reserved cooking liquid/marinade from the pig skin braise, remove from the heat and allow to cool. After 10 minutes, strain through a fine strainer and again through muslin
18
Using a wide slotted spoon, carefully remove the raft. Strain the leftover clear liquid through a fine strainer and again through muslin cloth that has been folded over 8 times. Cool and set aside until required
19
To prepare the teapot diffuser, add a little dried marjoram, wild garlic, coriander stalks, chervil, shony and kombu. Warm the consommé, pour through the diffuser into the teapot and set aside while you prepare the bowls
  • marjoram, dried
  • wild garlic
  • coriander stalks
  • chervil
  • 1 tsp Shony seaweed
  • 1 tsp kombu seaweed, dried
20
Add 4-5 slices of the pig skin noodles to each bowl and garnish with seasonal herbs such as mustard cress, marjoram and mustard flowers, or you can use other herbs such as chervil. Pour the hot infused consommé into each bowl and serve warm
  • 1 handful of baby cress, seasonal
  • 1 handful of edible flowers, seasonal

Ingredients

Metric

Imperial

Pig skin noodles

Pork broth

To clarify the stock

Tea

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