> Recipes > Pork belly

Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

PT9H45M

Why not try?

1
To braise the pork cheeks, sweat of the carrots, onions and onions is a large saucepan on a medium heat until light golden. Add the flour and cook for a further minute before stirring in the tomato. Add the pork cheeks and stock, bring to a boil, reduce to a very gentle simmer and cook covered with a cartouche for 6-8 hours
  • 4 pork cheeks
  • 2 onions, peeled
  • 1000ml of pork stock
  • 1 tbsp of tomato purée
  • 100g of flour
  • 4 carrots
  • 1000ml of pork stock
2
Press the belly with the garlic, parsley and salt for 8 hours between two trays, with the weight on top to hold the shape during the pressing. Wash the belly to get rid of the salt mix
  • 500g of pork belly
  • 2 garlic cloves
  • 1 bunch of fresh parsley
  • salt
3
Place the pork belly in a deep oven dish, melt the duck fat and pour over the top. Confit the belly in a preheated oven set to 100⁰C/gas mark 1/4 for 7-8 hours. Remove and allow to cool slightly. Drain off the duck fat and while still warm shred the meat into a bowl and add the chopped parsley, sliced garlic and shallots
  • 1 bunch of fresh parsley, chopped
  • 1 garlic clove, sliced
  • 2 shallots
  • 500g of duck fat
4
Shape the confit belly mix into golf balls before rolling in beaten egg then breadcrumbs. Deep fry at 180⁰C until golden
  • 1 egg, beaten
  • 200g of breadcrumbs
5
Pick the swiss chard leaves off of the stalks and cut the stalks into batons. Boil the leaves and stalks in salted water for 2-3 minutes
  • 4 Swiss chard
6
For the cauliflower, boil the cauliflower and cook in water until soft. When cooled, blitz in a food processor with the cheddar until smooth
  • 1/2 cauliflower
  • 200g of cheddar
7
Cut the carrots into batons and roast in an oven at 180⁰C until soft for around 10-12 minutes
  • 4 carrots
8
For the ravigôte sauce, preheat a frying pan with 1 tablespoon of olive oil and add the chopped shallots. Cook until the shallots are golden
  • 1 tbsp of extra virgin olive oil
  • 1 shallot, chopped
9
Add the chopped gherkins and capers, cook for 1 minute and add the vinegar. Take off the heat and add the remaining olive oil and the chopped herbs
  • 40g of gherkins
  • 40g of capers
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of parsley
  • 1 tbsp of tarragon
  • 1 tbsp of chervil
  • 1 tbsp of dill
10
Sear the pork fillet in a hot pan using a little vegetable oil and finish in a preheated oven at 180⁰C/Gas mark 4 for 4 minutes. Season and leave it to rest for 3-4 minutes
  • 1 pork fillet
  • salt
  • pepper
  • vegetable oil
11
To serve, slice the pork fillet and arrange in the top corner of the plate. Place the fried pork belly on a bed of swiss chard, and the cheek in opposing corners. Finish with the carrots and cauliflower, the sauce ravigôte and a drizzle of the reduced pork braising liquor

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Comments ()

Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...