Pork Belly & Black Pudding With Apple Puree, Fennel Salad | Stephen Terry | Black Pudding .Club
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.blackpudding.club.
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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