Pork Belly, Toasted Pine Nuts, Truffle Popcorn, Kale and Sage Jus Recipe, by Chef Damian Wawrzyniak.
Pork Belly Brine:
- 1000ml of Apple Vinegar
- 400g Brown Sugar
- 200g of Kosher Salt (if other salt, use half of the Kosher salt weight)
- 1kg of Pork Belly
Method:
- Bring vinegar to the boil, combine all ingredients, take off the heat, cool down to 4C. Place Pork Belly in to plastic container, cover with cold brine, leave in your fridge for 12 hours.
Sage Jus:
- 500ml Chicken Stock
- 2 Tablespoons Chopped Fresh Sage
- 1 Teaspoon Minced Garlic
Method:
- Combine all ingredients and bring to boil, reduce to the third (20 – 25minutes). Serve with Pork Belly or keep in your fridge for up to three days.
Pork Belly – Sous Vide:
- 1kg of (Brined) Pork Belly
- 50g Fennel Seeds
- Sage Jus
- 100g of Pine Nuts
- 300g of Kale
- Cut Pork Belly in to 8cm x 8cm squares. Place Brined Pork Belly in the bag with Sage Jus and Fennel Seeds, cook for 8 hours at 84C Sous Vide. (If you do not have Sous Vide place meat and Jus in baking tray, cover with parchment paper and roast in oven at 120C for 5 Hours.) Take out of your bag, strain, reduce the jus. Pan fry Pork Belly skin down for 6-8mins from cold pan (render). Turn meat upside down and roast in oven 160C for 8mins. Use same pan to fry Pine Nuts and Kale! Use spare 3 mins and cook Popcorn on truffle oil.
Chef Damian Wawrzyniak is the founder of the Fine Art of Dining, a TV presenter and a Master Craftsman at the Craft Guild of Chefs UK. Chef Damian is currently Chef Director for the new Culinary Academy which will open in the City of London in 2015 and could previously be found in the kitchens of two Michelin Star restaurants and the ‘World’s Best Restaurant’, Noma in Copenhagen.
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