Slowly braised belly of pork with apple soup, garlic purée and Port jus
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Salty pork belly is married with sweet apple, creamy garlic and tangy white port in this impressive pork belly recipe from Galton Blackiston; the green apple packing a punch on the plate and the palate.
First published in 2015
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Ingredients
Metric
Imperial
Belly Pork
- 1000g of pork belly
- 100g of sea salt
Apple Soup
- 2 Bramley apples, peeled and chopped
- 2 tbsp of caster sugar
- 10g of butter
- 100ml of white chicken stock
- black pepper
- 1 pinch of salt
Garlic purée
- 6 garlic cloves
- 1 tbsp of balsamic vinegar
- 4 tbsp of double cream
- 1 tbsp of rapeseed oil
- 50g of butter
Port jus
- 290ml of dry white port
SAVE RECIPE
Equipment
- Blender
- Fine chinoise
Method
1
Sprinkle half the salt in the bottom of a tray and add the belly, skin-side down. Add the rest of the salt on top and rub in well. Cover with clingfilm and place in the fridge for 12 hours
- 1000g of pork belly
- 100g of sea salt
2
Heat the oven to 80°C. Wash, dry and then wrap in cling film and then tin foil. Roast for 12 hours. Keep the juices for the Port jus; you will need two pints
3
Remove from the oven, place another tray on top of the belly and weight down. Leave in the fridge for 24 hours. Remove the tin foil and the cling film and cut into portions
4
Brown the belly on all sides in a frying pan. Then place in a warm oven at 150°C/Gas mark 2 until ready to serve
5
Place the apples in a saucepan with a pinch salt, sugar and chicken stock and bring to a simmer. When soft, liquidise and push through a sieve. Season, adding a knob of butter. Set aside
- 2 Bramley apples
- 1 pinch of salt
- 2 tbsp of caster sugar
- 100ml of white chicken stock
- 10g of butter
- black pepper
6
Heat the oven to 160°C/Gas mark 2 or 3. Wrap the garlic cloves in a large sheet of tin foil, douse with the rapeseed oil and season
- 6 garlic cloves
- 1 tbsp of rapeseed oil
- 1 pinch of salt
- black pepper
7
Wrap into a parcel and slowly roast for 1 ½ hours. Take out and peel the cloves. Put into a blender with the cream, butter and balsamic. Blitz to a fine purée, sieve if desired and keep until needed
- 4 tbsp of double cream
- 50g of butter
- 1 tbsp of balsamic vinegar
8
Reduce the stock by two thirds. Keep tasting; you want a full flavoured jus. Pass through a chinoise into another pan. Reduce the white port until syrupy, then add the port to the jus
- 290ml of dry white port
9
To plate warm all the components separately and serve with the belly pork
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