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