Crispy Pork Belly Canape Recipe - Great British Chefs

This crispy pork belly recipe is served with a heavy homemade brown sauce and lightly salted cabbage for a stunning canapé or starter. The pork is slowly braised in dashi infused with ginger, chilli, soy and sake until meltingly tender, then set, crumbed and deep-fried in perfect bite-sized portions.

Ingredients

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Imperial

Pork belly

500g of pork belly, skin removed
salt
pepper

Braising liquid for the pork belly

1l dashi
50g of ginger, peeled and chopped
1 red chilli, chopped
2 shallots, chopped
150g of dark soy sauce
40g of sugar
150g of sake

Brown sauce

1 onion, chopped
200ml of malt vinegar
100g of treacle
3 oranges, juiced
3g of ground ginger
2g of cayenne pepper
2g of mustard powder
1 star anise
2g of ground cinnamon
1g of cloves
500g of tomatoes, chopped
500g of dates, stoned weight
600g of Bramley apple, chopped
2 red chillies, chopped
50g of tamarind paste
100ml of Worcestershire sauce
100ml of water

White cabbage

1/4 white cabbage, julienne
salt

To coat and fry the pork belly

50g of plain flour
3 eggs
100g of Panko breadcrumbs
vegetable oil, for deep-frying

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Sous vide equipment (optional)
Blender

To begin, season the pork belly all over and leave in the fridge for 2 hours. Meanwhile, pour all the ingredients for the braising liquid into a pan and simmer for 15 minutes. Remove from the heat and leave to infuse for 2 hours

pepper
500g of pork belly, skin removed
salt
40g of sugar
1l dashi
50g of ginger, peeled and chopped
1 red chilli, chopped
2 shallots, chopped
150g of dark soy sauce
150g of sake

Is using a water bath to cook the pork, preheat it to 75°C. If using a conventional oven, preheat it to 85°C

Pass the braising liquid through a sieve to remove the aromatics. Remove the pork belly from the fridge, pat dry and place in a large vacuum bag with some of the braising liquid. Seal using a chamber sealer and cook in the water bath for 8 hours. After this time, remove the bag from the water bath, allow to cool on a tray then place in the fridge to chill completely

If cooking in the oven, place the pork belly in a casserole dish, pour the braising liquid over the pork and place a lid on top. Cook in the oven for 8 hours, then take out of the oven and allow to cool in the cooking liquid. Once cold, transfer the pork and cooking liquid into a clean dish and place in the fridge to chill

To make the brown sauce, add the onions, vinegar, treacle, orange juice and all the spices to a pan and simmer for 10 minutes. Add the rest of the ingredients and gently simmer for 1 hour, or until the apples are soft. Remove from the heat, allow to cool then blitz until smooth. Pass through a sieve then check the seasoning and acidity

1g of cloves
1 onion, chopped
200ml of malt vinegar
100g of treacle
3 oranges, juiced
3g of ground ginger
2g of cayenne pepper
2g of mustard powder
1 star anise
2g of ground cinnamon
100ml of water
500g of tomatoes, chopped
500g of dates, stoned weight
600g of Bramley apple, chopped
2 red chillies, chopped
50g of tamarind paste
100ml of Worcestershire sauce

Lightly salt the white cabbage and leave in a colander for 1 hour

1/4 white cabbage, julienne
salt

Once the pork is cold, remove from the liquid, pat dry and cut into 3cm cubes. To coat them, dust evenly with the flour, then the egg, and finally the Panko breadcrumbs

100g of Panko breadcrumbs
50g of plain flour
3 eggs

Preheat a deep-fryer or deep pan of oil to 170°C

vegetable oil, for deep-frying

To serve, deep-fry the pork for 5 minutes, or until the breadcrumbs are golden. Slice each cube of pork in half and serve on a plate with a spoon of brown sauce and some white cabbage

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Jun Tanaka

After learning his craft in the UK’s best restaurants throughout the 1990s, Jun Tanaka utilises his rigorous classical training to create impeccable small plates of French and Mediterranean food at his relaxed neighbourhood restaurant in Fitzrovia.

Crispy pork belly with brown sauce

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