SMOKED PORK BELLY WITH BEETROOT - Taste of London: The World's Greatest Food Festival in London
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Ingredients
- 800g boneless smoked pork belly, skin on
- 8 sprigs of fresh thyme
- 2 tablespoons olive oil
- 3 whole beetroots (Adrian uses chioggia, deep red and golden varieties)
- 600ml white wine vinegar
- 300g caster sugar
- 6 crushed black peppercorns
- 1 teaspoon garlic powder
- 1 teaspoon mild chilli powder
- Sea salt to season
- 500ml sunflower/vegetable oil
- Carrot and star anise purée
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