Pork Belly with Roasted Pork Fillet, Blackened Cucumber and Cucumber Ketchup Recipe
This celebration of pork from chef Steven Edwards combines the belly and fillet with roasted cucumber and a fresh cucumber ketchup.
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Ingredients
- 2000g of water
- 140g of table salt
- 1.5kg pork belly with ribs
- 1 pork fillet
- 2 tbsp of neutral oil
- 200g of onion, sliced
- 200g of white wine
- 200g of Madeira
- 200g of apple juice
- 500g of veal stock
- 500g of chicken stock
- 1 cucumber, peeled, de-seeded and cut into julienne
- 300g of white wine
- 300g of cider vinegar
- 300g of water
- 80g of caster sugar
- 3g of Maldon salt
- 100g of mint, leaves picked
- 200g of olive pomace oil
- 1 cucumber
- Maldon salt to season
- 100g of sheep’s yoghurt
- neutral oil, for deep frying
- 18 Sosa Airbag Granite Crispy Pork Granules
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