Poached Pork Belly, Coconut & Black Pudding Vinaigrette, Black Pudding Crumble | Black Pudding .Club

Poached Pork Belly, Coconut & Black Pudding Vinaigrette, Black Pudding Crumble | Black Pudding .Club

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"Black pudding and coconut. . . I reckon this unexpected pairing requires you to stretch your imagination a little, right?" - Well it sure intrigued us! This is a recipe by François Chartier,...

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Ingredients

  • Social Vignerons
  • 100g Black Pudding
  • 80ml Coconut Water
  • 25g fresh Coconut Flesh
  • 5ml (1 tsp) Soy Sauce
  • Salt and freshly ground Black Pepper, for seasoning
  • Nutmeg , for seasoning
  • 125g solid Coconut Oil
  • 1.5l Water
  • 2 Tsp Fleur de Sel (Sea Salt)
  • 50g fresh Coconut
  • 450g Pork Belly
  • 30ml Dark Rum
  • 1 Tsp Jasmine Tea
  • In a small saucepan, bring the coconut water and flesh to a simmer.
  • In a food processor, combine the black pudding and soy sauce. Incorporate the liquid and mix until you reach and smooth texture. Season to taste and strain. Cover and refrigerate.
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