Crispy Pork Belly, Creamed and Roast Cauliflower, Caramelised Apple Puree, Radicchio - James Martin Chef
James Tanner's recipe for Crispy Pork Belly, Creamed and Roast Cauliflower, Caramelised Apple Puree and Radicchio!
Ingredients
- 1 kilo scored Pork Belly, bones removed (a butcher can score it for you or use a Stanley blade)
- 1 large head of cauliflower
- 2 sprigs thyme
- 1 bay leaf
- 300ml milk
- Knob of unsalted butter
- 4 leaves of washed Radicchio
- 3 large Bramley Apples
- 150g caster sugar
- Olive oil
- 2 x sliced banana shallots
- 1 thyme sprig
- 200ml cider
- 300ml reduced beef stock
- 2 knobs of butter
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