Pork Belly & Black Pudding With Apple Puree, Fennel Salad | Stephen Terry
A great (slow-cooked) Pork Belly dish often requires some patience but the wait is worth the time and effort. This is a dish by Stephen Terry which featured on the menu of his Abergavenny restaurant...
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Cooking tools:
- Oven
- Roasting pan
- Aluminum foil
- Chef's knife
- Plastic wrap
- Baking sheet
- Plate
- Skillet
- Pan
- Mandoline
- Mixing bowl
- Iced water container
- Whisk
- Saucepan
- Stove
- Spoon
- Cutting board
- Kitchen timer
- Measuring spoon
Ingredients
- 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
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