Crispy Pressed Pork Belly with Apple Puree and Pickled Vegetables
Indulge in this elegant pressed pork belly paired with apple puree and pickled vegetables that cuts through the richness of the pork.
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 sunporkfreshfoods.com.au.
Cooking tools:
- Deep fryer
- Blender
- Oven
- Stove
- Saucepan
- Baking dish
- Baking sheet
- Weights
- Chef's knife
- Cutting board
- Mason jar
- Refrigerator
- Plate
- Peeler
- Measuring spoon
- Measuring cup
- Mixing bowl
- Paper towel
- Spoon
Ingredients
- 1kg SunPork Pork Belly
- 1L chicken stock
- 3 garlic cloves, crushed
- 2 small brown onions, quartered
- 60ml light soy sauce
- 6 slices of ginger
- 8 spring onion, chopped
- 1 tsp. whole black peppercorns
- 3 small radishes, finely sliced
- 3 carrots, peeled into long batons
- 1 red chilli, sliced
- 1 Tbsp. castor sugar
- 120ml rice wine vinegar
- 2 tsp. salt
- 2 Tbsp. oil
- 6 apples, peeled, cored
- 50g unsalted butter
- 2 Tbsp. brown sugar
- 2 cups rocket
- Salt
- pepper
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