Pork belly with roasted pork fillet, blackened cucumber and cucumber ketchup

This recipe celebrates pork by using the belly, the fillet and the ribs to make a rich, glossy sauce. The pork is served with two unusual preparations of cucumber: blackened batons and a fresh cucumber ketchup. 

First published in 2022






Pork and apple sauce

Pickled cucumber

  • 1 cucumber, peeled, de-seeded and cut into julienne
  • 300g of white wine
  • 300g of cider vinegar
  • 300g of water
  • 80g of caster sugar
  • 3g of Maldon salt

Mint oil

  • 100g of mint, leaves picked
  • 200g of olive pomace oil

Roasted cucumber


  • 100g of sheep’s yoghurt
  • neutral oil, for deep frying
  • 18 Sosa Airbag Granite Crispy Pork Granules


  • Sous vide or water bath
  • Fine sieve
  • Thermomix



Make the brine by combining the salt and water in a pan and bringing to a boil. Turn off the heat and allow to cool completely, then transfer to the fridge to chill 


Preheat the oven to 180°C


Remove the ribs from the pork belly, transfer the ribs to a roasting tray and cook for 45 minutes 


Remove any excess fat or gristle from the pork belly, then transfer to the brine and place in the fridge for 12 hours


Remove any sinew and excess fat from the pork fillet, and add to the brine for 4 hours. After this time, rinse under cold water and pat dry


Begin making the sauce by browning the onions in a saucepan (without oil), stirring regularly until the onions are well browned, caramelised and sticky, like burger van onions


Deglaze the pan with the wine, madeira and apple juice and reduce by half


Add the stocks and pork ribs and simmer gently for 1 hour, then pass through a fine sieve and reduce down quickly until you have a sauce consistency (that coats the back of a spoon)


Once the pork belly has had its time in the brine, remove, wash under cold water and pat dry


Vacuum pack the belly and cook in a water bath at 66°C for 24 hours. Transfer the belly to a tray and place another tray on top. Weigh down with something heavy and leave in the fridge to press overnight (if you don’t have a water bath, cook the belly in the oven for 6 hours at 110°C)


For the pickled cucumber, heat the pickling liquor by combining all the ingredients except the cucumber in a saucepan and bringing to a simmer. Add the julienned cucumber and cook for 1 minute, then remove from the heat and leave to cool in the liquor

  • 300g of white wine
  • 300g of cider vinegar
  • 300g of water
  • 80g of caster sugar
  • 3g of Maldon salt

For the mint oil, blanch the picked mint leaves for 3 minutes in boiling water and refresh in iced water before squeezing out with a clean jay cloth

  • 100g of mint, leaves picked

Transfer to a Thermomix and heat the oil to 90°C before adding the mint and blitzing on full power for 1 minute. Strain overnight through a fine sieve

  • 200g of olive pomace oil

For the roasted cucumber, peel the cucumber and cut into quarters lengthwise before removing the seeds with a knife. Cut each quarter into 3 to make 12 rectangles of cucumber


Preheat the oven to 180°C/gas mark 4


Heat a frying pan over medium-high heat with a splash of oil and seal the pork fillet on all sides until golden. Transfer to the oven for 12-15 minutes, until it reaches a core temperature of 60°C


Remove from the oven and place on a tray covered with tin foil to rest for 10 minutes


Once the pork belly is pressed, gently remove the skin with a sharp knife and cut into 6 portions


Reheat the frying pan and seal the pork belly on the skinned side before transferring to the oven for 20 minutes, or until it reaches a core temperature of 60°C


Heat the pan again and add the cucumber rectangles flat side down, frying until they are dark in colour. Season with salt and set aside


Heat oil for deep frying to 180°C. Deep fry the pork granules for 2 minutes, until puffed and crispy

  • neutral oil, for deep frying
  • 18 Sosa Airbag Granite Crispy Pork Granules

To plate up, add the roasted cucumber and pork belly to the plates, then divide the pork fillet into 6 portions and serve one slice each. Add the pickled cucumber and finish with picked mint, sheep's yoghurt, the mint oil and the pork sauce. Finish with the puffed pork granules 

One of the youngest winners in MasterChef: The Professionals history, Steven Edwards is a chef bursting with both ambition and creativity. This is clear for all to see at his restaurant etch. in Hove, where his accomplished, modern British cookery has won him numerous accolades.

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