Pork Belly and Scallops
This Pork Belly and Scallops dish from Lenny Carr-Roberts is a fantastically tasty meal, served with a Laverstoke black pudding and pig's cheek croquette.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Kitchen scale
- Blender
- Microplane
- Rolling pin
- Saute pan
- Fine-mesh sieve
- Colander
- Oven
- Stove
- Refrigerator
- Saucepan
- Pot
- Skillet
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Parchment paper
- Paper towel
- Tongs
- Spoon
- Plate
Ingredients
- 1 1/2 kg skin on pork belly
- 4 litres of good cider
- 1 leg onion, cut in two
- 2 bay leaves
- 1 leek, cut in two
- 6 – 8 jumbo scallops, in shell
- 1 Granny Smith apple, diced brunoise
- 400 ml good chicken stock
- 1 tablespoon ground arrowroot
- 2 pigs’ cheek muscles
- 1 clove garlic, bashed
- 1 sprig of thyme
- 150g duck fat to confit pigs’ cheeks
- Salt
- 100 g black pudding
- A handful of parsley, chopped
- Half a lemon, zest only
- 100g flour in a bowl
- 2 eggs, beaten in a bowl
- 100g breadcrumbs, in a bowl
- 1 cauliflower
- 300ml milk
- 300ml cream
- Pinch nutmeg
- Peas shoots to garnish
- 200g frozen petit pois
- 100g butter
- 1 bunch mint, chopped
- pepper
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