Crispy pork belly, togarashi chilli, mustard mayo.
Ingredients
190g Cooked pork belly off cuts (including crackling)
25g Pickled cucumber
2g Togarashi chilli
MOP
- Deep fry the pork belly piece until warmed through and crispy.
- Remove from the oil to a jay cloth to remove excess oil and season with the togarashi chilli mix
- Plate as per the above on the small grey plate and serve with the pickled cucumber.
Crispy roast pork belly.
Ingredients
1x Pork belly, bone in skin on (ensure there are no cuts or tears in the skin
Fine salt to cover
MOP
- Set the rational to 220c, 0% humidity and 1 bar fan (the recipe won’t work if you don’t follow this)
- Place the pork belly in a gastro tray skin side up and stretch out the belly so that the skin is not wrinkled and is a smooth as possible. Cover the skin with the fine salt ensuring a fine layer of salt covers all of the skin. Add 1 inch of water to the tray and place the pork belly in the oven at cook for 90 minutes.
- After 90 minutes remove the belly from the oven. At this point the crackling should start to form, if this is the case remove the salt from the skin and discard. You can gently rinse the skin with small amounts of water to remove the final salt granules or dust it with a Jay Cloth
- Place the pork belly back in the oven ensuring there is enough liquid in the tray to stop the bottom of the pork from burning. Cook the pork for another 45 minutes at 220c, 0% humidity, 1 bar fan. After this time the skin should be hard all over with no soft spots and the belly meat should be soft but not falling apart. Use each bone to cut your portions for the main course order and then cube the remainder belly for the starter portions.
Pickle liquid.
Ingredients
100% Water
50% White wine vinegar
20% Caster sugar
4% Salt
MOP
- Bring all ingredients to a boil and reserve till needed
Waiters Notes
Crispy pork belly, pickled cucumber and togarashi chilli
Allergies: Sesame, Sulphites, Trace mollusc,