CONFIT OF SMOKED PORK BELLY

Seared Pork Tenderloin, Candied Pancetta, Assioan Pork Consomme

Serves 4

Consomme Ingredients: 

• 500g Pork Mince (cooked)
• 1 Roughly Chopped Leeks
• 1 Roughly Chopped Celery
• 1 Peeled & Roughly Chopped Onions
• 2 Peeled & Roughly Chopped Carrots
• 1 tsp Peppercorns
• ½ tsp Chilli
• 4 Cloves Crushed Garlic
• 3 Star Aniseeds
• 1 Cinnamon Stick Whole
• 1l Water

Consomme Method:

1. In a heavy bottom stock pot add the water, followed by all the other ingredients
2. Bring to a simmer do not let it boil for 3 hours
3. Strain through a fine strainer with muslin cloth one ladle at a time very slowly to prevent cloudiness

Confit Pork Belly Ingredients:                                                                                         

• 500g Pork Belly                            
• 1l Canola oil                            
• 3 Chilli Red                             
• 1 cut in half Garlic whole                    
• 2 Star aniseed                        
• 3 Cloves Whole                      
• 3 Cardamom pods                
• 2tsp Mustard Seeds                   

Confit Pork Belly Method: 

1. In a deep cooking tray/dish place the oil and all the ingredients followed by the pork belly
2. Wrap the tray with cling wrap, then with foil making sure the whole tray is sealed tight
3. Place the tray in t a preheated oven of 165 C for 3 ½ hours
4. When the belly are done, leave to co0ol down in the liquid before taking of the foil
5. When cooled after 30 min take out the belly very gently placing it in a tray with grease proof paper covering the belly on both sides
6. Place any heavy object on top making sure that the pork belly is pressing evenly in the fridge for a couple of hours preferably over night
7. Once pressed cut into desired portion sizes before serving Crispin up the fat/skin side face down in a pan before placing in the oven for 3 min to heat up skin side up

Cure Ingredients: 

• 1 kg Course Salt                        
• 3 Lemons (Lemon Zest)                          
• 3 Oranges (Orange Zest)                    
• 500g Brown Sugar                    

Curing Method:

1. In a food processor add the salt, brown sugar, lemon and orange zest
2. Blend until all ingredients are well mixed through
3. Place the salt mixture on the bottom of a tray evenly spread out placing the pork belly on top and cover with the remaining salt mixture rubbing it in nicely
4. Cure for 1 ½ hours, when done rinse the pork belly of properly and dry it with kitchen towel

Pork Tenderloin Ingredients: 

• 200g Pork Tenderloin
• 50g Dijon Mustard
• 6 Slices Pancetta Sliced
• 50g Castor Sugar
• Maldon Salt To Taste
• Black Pepper Course To Taste

Pork Tenderloin Method: 

1. Season the pork belly with salt and pepper, sear of in a very hot pan, place in a drip tray to cool down
2. Brush with Dijon mustard till covered all over very generously
3. On a working service place 30 cm sling wrap length side facing you
4. Place the pancetta facing up overlapping one another place the pork on top then role up maintaining an even cylinder place in fridge to set for one hour
5. When set take out of the plastic roll in caster sugar then Crispin it up in a hot pan before finishing off in the oven for 7 min
6. Rest for 5 min before portioning in 50 g portions

Plating: 

1. Elegantly place the pork belly sliced in 1 cm pieces in a bowl, followed by the pork tenderloin on top.
2. Pour in the consommé and finish of the dish with shimeji mushrooms, thinly sliced red chilli, leeks and celery placing it randomly around the dish
3. Serve with any root vegetables of your choice