The Kitchen
|
Great Italian Chefs
|
  • Recipes
        • Meat and Poultry
        • Beef
        • Chicken
        • Duck
        • Lamb
        • Pork
        • See more
        • Fish and Seafood
        • Cod
        • Prawn
        • Sea bass
        • Hake
        • Salmon
        • See more
        • Courses
        • Canapés
        • Starters
        • Mains
        • Sides
        • Desserts
        • Petits fours
        • Dish type
        • Curry
        • Soup
        • Pasta
        • Salad
        • One-pot
        • Stew
        • Diets
        • Vegetarian
        • Vegan
        • Pescatarian
        • Gluten-free
        • Dairy-free
        • Low carb
        • Cakes and Baking
        • Easy cake
        • Loaf cake
        • Layer cake
        • Tarts
        • Pâtisserie
        • See more
        • Occasions
        • Dinner party
        • Breakfast
        • Party
        • Sunday roast
        • All-day brunch
        • Cuisine
        • Mexican
        • Italian
        • Indian
        • Thai
        • Chinese
        • French
        • Everyday and easy
        • Midweek meal
        • Easy pie
        • Easy chicken
        • Easy vegan
        • Easy curry
        • See all easy recipes
        • Seasonal
        • Celeriac
        • Cauliflower
        • Kale
        • Rhubarb
        • Blood orange
        • Asparagus
    • After something else? Take a look at what's new and get inspired.

      LATEST RECIPES
  • Chefs
  • How to Cook
        • Meat and poultry
        • Chicken
        • Beef
        • Lamb
        • Pork
        • Duck
        • See all
        • Fish and seafood
        • Monkfish
        • Haddock
        • Sea bass
        • Mackerel
        • Red mullet
        • See all
        • Vegetables
        • Beetroot
        • Butternut squash
        • Red cabbage
        • Sweet potato
        • Tomato
        • See all
        • Knife skills
        • Butchery
        • Fish preparation
        • Vegetable preparation
        • Chiffonade
        • Sharpen a knife
        • See all
        • Cakes and baking
        • Line a tart tin
        • Blind bake
        • Make macarons
        • Bake cakes
        • Make sweet pastry
        • Make biscuits
        • Sous vide
        • Sous vide meat
        • Sous vide fish
        • Sous vide vegetables
        • Sous vide fruit
        • Tips and tricks
        • See all
        • Pickling
        • Pickle asparagus
        • Pickle mackerel
        • Pickle gooseberries
        • Pickle cucumber
        • Pickle red cabbage
        • See all
        • Chef tricks
        • Brining
        • Fish stock
        • Rib-eye steak
        • Chorizo crisps
        • Pomme purée
        • Crispy chicken skin
    • Can't see what you're looking for? Browse our collection of cooking guides.

      View All
  • Features
  • Competitions
Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod

  • Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
  • Beef
  • Chicken
  • Duck
  • Lamb
  • Pork
  • See more
Fish and Seafood
  • Cod
  • Prawn
  • Sea bass
  • Hake
  • Salmon
  • See more
Courses
  • Canapés
  • Starters
  • Mains
  • Sides
  • Desserts
  • Petits fours
Dish type
  • Curry
  • Soup
  • Pasta
  • Salad
  • One-pot
  • Stew
Diets
  • Vegetarian
  • Vegan
  • Pescatarian
  • Gluten-free
  • Dairy-free
  • Low carb
Cakes and Baking
  • Easy cake
  • Loaf cake
  • Layer cake
  • Tarts
  • Pâtisserie
  • See more
Occasions
  • Dinner party
  • Breakfast
  • Party
  • Sunday roast
  • All-day brunch
Cuisine
  • Mexican
  • Italian
  • Indian
  • Thai
  • Chinese
  • French
Everyday and easy
  • Midweek meal
  • Easy pie
  • Easy chicken
  • Easy vegan
  • Easy curry
  • See all easy recipes
Seasonal
  • Celeriac
  • Cauliflower
  • Kale
  • Rhubarb
  • Blood orange
  • Asparagus
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
  • Chicken
  • Beef
  • Lamb
  • Pork
  • Duck
  • See all
Fish and seafood
  • Monkfish
  • Haddock
  • Sea bass
  • Mackerel
  • Red mullet
  • See all
Vegetables
  • Beetroot
  • Butternut squash
  • Red cabbage
  • Sweet potato
  • Tomato
  • See all
Knife skills
  • Butchery
  • Fish preparation
  • Vegetable preparation
  • Chiffonade
  • Sharpen a knife
  • See all
Cakes and baking
  • Line a tart tin
  • Blind bake
  • Make macarons
  • Bake cakes
  • Make sweet pastry
  • Make biscuits
Sous vide
  • Sous vide meat
  • Sous vide fish
  • Sous vide vegetables
  • Sous vide fruit
  • Tips and tricks
  • See all
Pickling
  • Pickle asparagus
  • Pickle mackerel
  • Pickle gooseberries
  • Pickle cucumber
  • Pickle red cabbage
  • See all
Chef tricks
  • Brining
  • Fish stock
  • Rib-eye steak
  • Chorizo crisps
  • Pomme purée
  • Crispy chicken skin
|
Braised Pork Belly and Cheeks, Pickled Carrot, Ginger and Coriander Recipe
by Daniel Clifford
10
2 hours
Ingredients

Suckling belly

  • 5l water
  • 250g of salt
  • 1 pork belly, ribs removed

Pork cheeks

  • 1 stick of celery
  • 3 shallots
  • 200g of button mushrooms
  • 1 carrot
  • 2l brown chicken stock
  • 10 sprigs of parsley
  • 10 sprigs of tarragon
  • 10 sprigs of thyme
  • 10 pork cheeks
  • vegetable oil

Carrot purée

  • 10 carrots
  • salt
  • lemon juice

Carrot ribbon

  • 1 carrot
  • 50ml of water
  • 50ml of white wine vinegar
  • 50g of sugar

Yoghurt

  • 150ml of natural yoghurt

To serve

  • 5 knobs of crystallised stem ginger, diced into 2mm cubes
  • coriander cress
Method
1
Begin by making the brine for the belly two days in advance. Bring the water and salt to the boil in a large pan, then allow to cool and refrigerate to below 4°C. Place the pork belly in the brine and leave for 12 hours
  • 5l water
  • 250g of salt
  • 1 pork belly, ribs removed
2
The next day, preheat a water bath to 75°C
3
Rinse the belly and pat dry with kitchen cloth. Cut the belly in half, seal in two separate vacuum bags and cook in the water bath for 8 hours. Remove and allow to cool for 30 minutes. With the pork still in the bag, press it between two flat trays with a heavy weight on top. Refrigerate like this for 24 hours. Portion into 2cm wide and 7cm long pieces
4
The day before you plan to serve the dish, prepare the pork cheeks. Thinly slice the celery, shallot, mushrooms and carrot. Place into a pan with a little oil and colour until golden brown. Remove from the pan, drain of any oil or liquid and then combine with the chicken stock and herbs in a separate pan. Simmer for 20 minutes, then pass through a fine sieve into a pressure cooker
  • 10 sprigs of thyme
  • 1 stick of celery
  • 3 shallots
  • 200g of button mushrooms
  • 1 carrot
  • 2l brown chicken stock
  • 10 sprigs of parsley
  • 10 sprigs of tarragon
  • vegetable oil
5
In a pan, colour the pork cheeks in a little oil until nice and golden brown on all sides, then place in the pressure cooker with the stock. Put the lid on, bring to a high heat and as soon as pressure has been reached, turn down to a medium heat and cook for 45 minutes. Allow the cheeks to cool in the cooking liquor, then remove and place on a tray to set for 12 hours. Portion the cheeks into 10 (depending on the size, you may get two pieces out of a cheek)
  • 10 pork cheeks
6
On the day you plan to serve the dish, prepare the carrot purée. Peel half the carrots and finely slice. Wash the remaining carrots and juice them using a juicer, passing the juice through a fine sieve. Mix the sliced carrots and the juice together in a large vacuum pack bag and seal. Cook at 100°C in a steam oven for 30 minutes. When cooked, empty the juice from the bag into a large pan and reduce down to a syrup. Place the carrots and syrup into a blender and blend until smooth, then pass through a fine sieve. Season with salt and lemon juice
  • 10 carrots
  • lemon juice
  • salt
7
For the carrot ribbons, peel, top and tail the carrot. Thinly slice on a mandoline lengthways. Trim the slices so you get perfect long rectangles and transfer to a vacuum bag. Bring the water, vinegar and sugar to the boil and pour into the bag over the carrot ribbons. Seal and cook at 100°C in a steam oven for 1 minute, then place the bag over ice to chill rapidly
  • 50g of sugar
  • 1 carrot
  • 50ml of water
  • 50ml of white wine vinegar
8
Fill a centrifuge canister with the yoghurt and place in the centrifuge, with another canister filled with 150ml of water on the other side to balance. Spin them for 20 minutes at 2°C to separate the yoghurt and whey. Carefully scoop the yoghurt out of the canister, discarding the whey, and store in a squeezy bottle in the fridge until needed
  • 150ml of natural yoghurt
9
To serve, place a pan over a medium heat. Place the pork belly skin-side down into the pan and colour until golden brown and crisp. Gently reheat the carrot purée and the pork cheeks. Roll the carrot ribbons into tubes and fill with yoghurt. Arrange all the elements neatly on the plate. Dress the plate with a few cubes of crystallised ginger and a few sprigs of coriander cress
  • coriander cress
  • 5 knobs of crystallised stem ginger, diced into 2mm cubes

NAVIGATE

  • Home
  • Recipes
  • Michelin star results 2022
  • Chefs
  • Restaurant map
  • Ingredients
  • Recipe collections
  • Features
  • How to cook
  • Competitions

FOLLOW

SITES

Great British ChefsGreat Italian Chefs

INFORMATION

  • Contact
  • Work with us
  • Insights and consultancy
  • Great British Chefs shop
  • Great British Chefs x TheFoodMarket.com
  • Join our Great British Chefs Cookbook Club
  • FAQs
  • About us
  • Jobs
  • Contributors
  • Photography
  • Policies
  • T's and C's
© 2023
Sign in here.