Twice Cooked Pork Belly

On 15th February 2016, This was Dinner

As I said yesterday, this was supposed to be our Valentines meal. Not that it was rubbish, it was nice enough but oh what a lot of effort for not enough reward.

The full title of this Gordon Ramsey dish from BBC Good Food is

Twice-Cooked Pork Belly with Onion & Apple Velouté

I had to defrost the pork belly on Thursday, marinate it on Friday, cook it for three hours on Saturday, then weigh it down and fridge it until Sunday. Phew! By this time I was expecting the greatest meal I had ever made. Meh!

I could only get my hands on strips of pork belly so didn’t do it in a full piece.

Get set (2 days before)…

Crush some coriander seeds and two star anise in a pestle and mortar then add sea salt.

Season some belly pork strips with the salt mix then scatter over some rosemary leaves and some sprigs of thyme. Cover and pop in the fridge overnight.

Get set (1 day before)…

  • Preheat the oven to 140°c (fan)
  • Heat some goose fat in a saucepan

Lay the pork in a baking dish then ladle over the goose fat until all of the meat is covered.

Cover with foil and cook for 3 hours.

Remove from the oven and leave for about 10 minutes then line a tray with greaseproof paper. Pop the pork on top. Lay another peice of paper on top. Pop another tray over the paper then put something heavy (I used the pestle and mortar) on top.

Let the meat cool then pop the lot in the fridge.

Get set..

  • Preheat the oven to 190°c (fan)
  • Finely chop a couple of onions
  • Core and slice a granny smith apple
  • Prepare some chicken stock
  • Get butter, double cream, oil & seasoning ready.

Throw it together…

Remove everything from the top of the pork then pop the pork in the oven and cook for 15 minutes.

While it cooks, heat the butter in a pan and add the apple and onion to soften.

Pour in the stock and simmer until the apple starts to break down.

Stir in the cream and simmer then season and blend*.

Dish it up…

We served ours with some roasted potato slices and green veg.

TWD_1502_Pork_Belly

I took the easy route and used a hand blender, it was a bit thick but I wanted to save on washing. If I’m honest this tasted more like onion sauce, I wasn’t really getting the apple.

I also take issue at the term Velouté. Apparently, derived from the French for velvet (which mine was most definitely not!), it is one of the ‘five “mother sauces” and is equal parts by mass butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. (source: Wikipedia).

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