Crispy pork belly with caramelised black pudding

A delicious dish from MasterChef Ireland.

Ingredients


  • 3 slices black pudding
  • 1 small onion sliced
  • 2 tsp brown sugar
  • 1 medium pork belly
  • rub:
  • 2 tbls olive oil
  • 0.50 tsp cinnamon (use a pestle and mortar and mix into a rub)
  • 0.50 tsp rosemary
  • 1 clove garlic
  • 1 small butternut squash (sliced)
  • 0.50 tsp cinnamon
  • 0.50 tsp all spice
  • 1tblsp olive oil (all mixed together to roast)
  • 1 tblsp honey
  • chilli jelly:
  • 1/3 chilli chopped
  • 0.50 yellow pepper chopped
  • 2 tblsp vinegar
  • 2 tblsp sugar
  • 2 sheets gelatine
  • pear & apple jelly:
  • 1 small apple
  • 1 medium pear
  • 1 mandarin orange
  • 1 knob butter
  • 2 sheets gelatine
  • potato fondant:
  • 1 potato cut into cylinder to make fondant
  • large knob of butter
  • 1 pint stock
  • 3 asparagus, cut finely lengthwise

Method

  1. Preheat oven to 230°C.
  2. Take pork belly, slice the fat- not into flesh, straight/diagonally every 1” apart. Then rub in marinade onto skin - season
  3. Place into hot oven for 20 minutes then turn down to 140°C and slow cook for 3/4hrs
  4. Meanwhile in 1 saucepan put all chilli jelly wings except the gelatine. In another put all apple and pear wings except gelatine. Cook both through.
  5. Dissolve gelatine in cold water and leave while cooking jellies.
  6. Then add ½ dissolved mixture into both. Pour into cling filmed small bowls and set in fridge
  7. Pan-fry black pudding and onions and sugar.
  8. Let ½ cool then shape as desired with cling film, leave in fridge to cool and set
  9. Melt butter in pan, brown potato on all sides. Place in saucepan, herbs, oil and honey onto tray and roast for 30 minutes. When done puree.
  10. When pork is done cut it into cubes.
  11. Cut pudding into cubes. Build three towers with 1 and 2. In between place potato and spoon puree on top. Dress with butter cooked asparagus. Place jelly at either side.




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