JP's Pork Belly with Rye and Black Pudding: Today
JP's Pork Belly with Rye and Black Pudding
- For the pork belly: rub the belly with oil and season with sea salt. Sprinkle the herbs over the belly.
- Place the belly in a 160˚C for 23 hours. Check the belly in the last hour of cooking. When the belly is cooked, a knife will pass easily through it.
- Remove the belly from the oven and allow to cool. If you like, you can place a heavy weight on top of the pork belly and press over-night. This will give structure and shape to the belly.
- To cook the rye: place the rye in a pot and cover with water. Bring to the boil and then simmer
- Fry the onion in the butter over a medium heat in a suitable frying pan.
- When the onions are nicely coloured add the black pudding and cook briefly. Add the chicken stock and the balsamic vinegar and bring to the boil. Remove from the heat and fold in the rye.
- To heat up the pork belly: heat some oil in a frying pan. Slice the pork into four slices and fry on once side until crispy.
- To serve: spoon the rye and black pudding mixture into four bowls and top with a slice of pork belly.
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