Pork Belly Roulade Recipe
This beautiful pork belly recipe from Mark Dodson uses braised pork belly with a rich pork sauce for a memorable roulade for a festive occasion or for Sunday dinner
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:
- Pot
- Chef's knife
- Cutting board
- Butcher's twine
- Fine-mesh sieve
- Saucepan
- Cocotte
- Based saucepan
- Ladle
- Measuring cup
- Measuring spoon
- Cartouche
- Parchment paper
- Tongs
- Skillet
- Spoon
- Wooden spoon
- Whisk
- Stove
- Oven
- Refrigerator
- Plate
- Kitchen timer
- Pastry brush
- Pitcher
- Kitchen scale
- Pan
Ingredients
- 1.8kg pork belly, skin off
- 1 carrot
- 1/2 celery
- 1 large onion
- 3 bay leaves
- 8 cloves
- 5 star anise
- 1000ml of veal stock
- 1 tbsp of clear honey
- salt
- 1 red cabbage, finely shredded
- 100g of dark brown sugar
- 150ml of red wine vinegar
- 2 Granny Smith apples, peeled and finely diced
- 2 tbsp of caster sugar
- 24 shallots, peeled
- 700ml of olive oil
- 4 sprigs of fresh thyme
- 12 belles de fontenay potatoes, peeled
- 50g of clarified butter
- 250g of unsalted butter
- 6 garlic cloves, skin on
- salt to season
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