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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Cured pork belly, baked apple and crackling

by
Richard Davies
Pork, baked apple and crackling
  • Main
  • medium
  • 4
  • 2 hours 30 minutes, plus 24 hours curing and cooking time

PT2H30M

PT24H

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Ingredients

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Metric

Imperial

Pork belly

Crackling

Baked apple purée

Celeriac purée

Heritage carrots

To serve

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Equipment

  • Deep fat fryer
  • Liquidiser
  • Dehydrator
  • Sous vide equipment

Method

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1
To prepare the pork belly, add the salt and sugar to a bowl, then mix in the spices. Sprinkle some of the mix onto a tray and lay the pork belly on top, skin-side down. Sprinkle the exposed side of the pork with the remaining cure and place in the fridge for 24 hours
2
The next day, preheat a water bath to 70°C
3
Wash the belly for a minimum of 10 minutes, pat dry and vacuum seal. Place in the water bath for 24 hours
4
Once the pork belly is cooked, remove from the bag, cut into portions and chill until required
5
For the crackling, remove any excess fat from the pork belly skin and place in a pan of cold water. Bring to a simmer, cover with a cartouche and cook for approximately 2 hours, until you can pinch through the skin
6
Preheat a dehydrator or oven to 60°C
7
Drain the liquid, allow the skin to cool slightly and place on a non-stick baking mat. Place in the dehydrator or oven until the skin is crispy and dry
8
Preheat a deep-fat fryer to 180°C
  • rapeseed oil, or sunflower oil, for frying
9
Break the skin into small pieces and fry until very lightly browned and chewy. Drain and season as desired and set aside until ready to serve
10
Preheat the oven to 190°C/gas mark 5
11
To prepare the apple purée, sit the apples on a non-stick baking mat and bake in the oven for 25-35 minutes until cooked and soft. Transfer to a liquidiser, process until smooth and pass through a fine chinois
12
For the celeriac purée, roughly dice the celeriac and add to a pan. Pour in enough milk to cover and add the garlic and thyme. Cook on a steady simmer until tender, then drain off the milk into a jug
13
Remove the sprigs of thyme, place the celeriac pieces in a liquidiser and blend until smooth, adding splashes of the milk to bring the purée together. Pass through a fine strainer, taste for seasoning and set aside in a piping bag
14
Preheat a water bath to 87°C
15
Peel the carrots and use a Parisienne spoon/melon baller to create small spheres of carrot. Add the spheres to a vacuum bag and seal with some seasoned butter, thyme and rosemary. Cook in the water bath for approximately 30 minutes
16
Once ready to serve, preheat the oven to 200°C/gas mark 6
17
Remove the pork belly portions from the fridge and add a dash of oil to a hot pan. Once the oil is hot, add the pork and colour evenly all over, then transfer to the oven for 4-5 minutes to heat through
  • 1 dash of oil
18
Meanwhile, remove the carrot spheres from the vacuum bag, drain and pat dry. Colour in a hot pan with a knob of butter, salt and pepper
19
Before serving, heat the purées and the red wine jus in separate pans on the hob
20
To serve, place the pork on each plate and dot the purées alongside. Scatter the carrots across the plates and finish with some pork crackling and a drizzle of red wine jus. Serve immediately
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Richard Davies
Richard Davies

Richard Davies’ celebrated career in gastronomy was set in motion by a frank chat with his headmaster at the age of fifteen.

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