Crispy Pork Belly Recipe
Andy McLeish serves crispy pork belly with black pudding, celeriac remoulade and apple purée in this princely recipe
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.greatbritishchefs.com.
Cooking tools:
- Mixing bowl
- Skillet
- Plate
- Chef's knife
- Cutting board
- Grater
Ingredients
- 1/2 pork belly, skin and ribs left on
- 1 onion
- 2 carrots
- 2 celery sticks
- 1 black pudding sausage, thinly sliced
- 250g of breadcrumbs
- vegetable oil
- 500g of baby spinach
- 1 knob of butter
- salt
- 1 celeriac, large
- 30g of butter
- 3 shallots, thinly sliced
- 2 garlic cloves
- 100ml of double cream
- 3 tbsp of wholegrain mustard
- 1 pinch of fresh thyme
- 2 Bramley apples
- 3 Granny Smith apples
- 100g of sugar
- 1/2 celeriac, medium dice
- 500ml of chicken stock
- 50ml of cream
- 1 dash of lemon juice
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