Pork belly with apple purée and sprouting broccoli
by Simon Hulstone
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Ingredients
Fresh Meat
1.5kg pork belly, skin and bones left on
Store Cupboard
50g of sea salt
chicken stock, to cover
2 tbsp of light brown sugar
salt
salt
1 tbsp of tomato paste
25g of flour
Fruit & Vegetables
3 medium onions, peeled and roughy diced
2 carrots, peeled and roughly diced
4 celery sticks, washed and roughly diced
1 fennel bulb, roughly sliced
2 bulbs of garlic, peeled and roughly crushed
6 Bramley apples, large
700g of purple sprouting broccoli
3 shallots, peeled, root removed and thinly sliced
250g of button mushrooms, washed and thinly sliced
Salad & Fresh Herbs
5 sprigs of fresh thyme
2 bay leaves
Spices & Dried Herbs
10 white peppercorns
2 star anise
Dairy
70g of butter, diced
25g of butter
25g of butter, softened
Beverages
50ml of water
3/4 bottle of red wine, medium
Oils & Vinegars
vegetable oil