Pork Belly & Black Pudding With Apple Puree, Fennel Salad | Stephen Terry | Black Pudding .Club

Ingredients

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• 750g Pork Belly
• 250g Black Pudding , finely sliced
• 20g Flour , for dusting
• 80-100g Fresh Breadcrumbs
• 2 free-range Eggs
• 100ml Rapeseed Oil
• 2 Bramley Apples , peeled, cores removed, finely chopped
• 50g Caster Sugar
• English Mustard , to taste
• 1 Fennel Bulb, finely sliced
• 50g Frisse Salad
• Juice of a Lemon
• 50ml Extra Virgin Olive Oil
• Preheat the oven to 140°C / 275F / Gas Mark 1.
• Wrap cling film tightly around the baking tray, then chill for four hours, until set. Cut into rectangles.
• Preheat the oven to 160°C / 320F / Gas Mark 3.
• Sprinkle the flour and breadcrumbs onto separate plates. Beat the eggs and then dip each rectangle in the flour, then egg, then breadcrumbs.
• For the Apple purée: Heat the apples and sugar in a pan over medium heat until the sugar dissolves and the fruit purees. Remove and cool. Stir in mustard to taste and chill.
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