Slow Cooked Pork Belly, Parsnip Puree, Fondant Potato and Sherry Vinegar and Orange Sauce

You could add a few baby leeks to this or a little wilted cabbage.

Ingredients


  • pork belly
  • for the master stock:
  • 500 ml vinegar/rice wine preferred
  • 1 l soy sauce
  • 3 l stock
  • 3 each cinnamon stick
  • 4 each lemon grass
  • 5 each shallots
  • 30 each coriander seeds/roots
  • 100 ml fish sauce
  • 100 ml sesame oil
  • for the parsnip puree:
  • 250 ml cream
  • 4 each large parsnips
  • 250 ml water
  • for the orange sauce:
  • 50 ml sherry vinegar
  • 100 ml fresh orange juice
  • 300 ml demi glaze
  • 50 g unsalted butter
  • for the fondant potatoes:
  • 12 each rooster potatoes
  • 250 g butter
  • pinch of salt
  • 200 ml stock (if preferred)

Method

  1. For the Pork:
  2. Sweat the shallots in a large pot along with the cinnamon, Crushed lemon grass and coriander until the shallots become soft. Now add all the remaining ingredients and simmer for 20 minutes before adding the pork belly.
  3. Cover this with parchment paper and place a plate on top to keep the belly down while simmering.
  4. Simmer the belly for about 30 minutes or until it just begins to break up when pressed.
  5. Allow to cool in the liquid before removing the belly and pressing between to baking sheets in the fridge over night. Once set you can now cut the belly to the size required. Pan fry or roast each piece to reheat before serving.
  6. For the Parsnip Puree:
  7. Cut the Parsnip into small, even sized pieces. Place in a pot with the water, cream and a pinch of salt.
  8. Bring to the boil and simmer for 15min or until the parsnip is soft and easy to crush.
  9. Pour into a jug blender and blend until smooth.
  10. For the Orange Sauce:
  11. Heat a wide based pot, this will make the reducing process quicker. Add in the vinegar and boil until reduced by half.
  12. Add in the orange and juice and reduce this by half. Now add the demi glaze or stock and continue boiling until it has reduced to a sauce like consistency.
  13. Reduce the heat now and slowly add the butter whisking all the while.
  14. For the Fondant Potatoes:
  15. Cut out the potato into rounds and trim the top edge, just for a more pleasing presentation.
  16. Heat a flat heavy based sauce pan and add a little of the butter.
  17. Place the potatoes in, presentation side down first (the trimmed edge) and fry gently until golden brown. Now turn the potatoes over and add the remaining butter.
  18. Reduce the heat and cover with a cartouche (a circular piece of parchment paper to cover the contents of the pot).
  19. Cook on a gentle heat, keep and eye on the butter and ensure it doesn’t get too dark. If the butter does begin to colour quickly, reduce the heat further.
  20. The potatoes should take about 10 minutes to cook through.
  21. Alternative Cooking Method if you prefer less butter:
  22. Cut out the potato rounds trim the top edge.
  23. Heat a flat heavy based sauce pan and add a little of the butter.
  24. Place the potatoes in, presentation side down first and fry gently until golden brown.
  25. Turn the potato over and add the stock to the pan, enough to just about cover the potatoes.
  26. Place the pan in a pre heated oven for 10 -15 minutes at 180 degrees. Once cooked gently remove the potatoes from the stock to avoid over cooking.
  27. To Serve:
  28. Smear a little of the puree down the centre of each plate and place a piece of belly in the centre. Place the fondant to one side.
  29. You could add a few baby leeks to this or a little wilted cabbage. Drizzle the sauce all over the dish to finish. This dish is just so luscious, enjoy!




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