Recipe Mexican Style Pork Belly with a Citrus Cold Lentil Salad & Charred Baby Corn on the Husk
Created by Chef Julian Velasquez of El Estanco Restaurant, South Australia. Note: recipe requires 8 hours to marinate and 6 hours slow cooking time
Ingredients
- 1 Tin of pineapple in syrup
- 1 tablespoon(s) Cinnamon
- 1 pinch(es) Cloves
- 1 tablespoon(s) Ground coriander
- 1 tablespoon(s) Ground cumin
- 2 Garlic cloves
- 50 grams Anato paste
- 50 grams Panela sugar
- 1 Knob of ginger
- 1 handful(s) Coriander roots
- 1 pinch(es) Salt to taste
- 1 Side of Berkshire pork belly
- 500 grams Pui lentils
- 50 grams Diced onion, carrot and celery
- 1 liter(s) Vegetable stock
- 1 cup(s) Diced tomatoes
- 1 cup(s) Spring onion
- 1 teaspoon(s) Garlic paste
- 2 tablespoon(s) Cumin
- 4 Baby corn husks
- 1 Punnet Flowerdale Farm Finger Limes
- 1 Pot Flowerdale Farm Microgreen Corriander
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