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:
- In a heavy bottom stock pot add the water, followed by all the other ingredients
- Bring to a simmer do not let it boil for 3 hours
- 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:
- In a deep cooking tray/dish place the oil and all the ingredients followed by the pork belly
- Wrap the tray with cling wrap, then with foil making sure the whole tray is sealed tight
- Place the tray in t a preheated oven of 165 C for 3 ½ hours
- When the belly are done, leave to co0ol down in the liquid before taking of the foil
- 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
- 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
- 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:
- In a food processor add the salt, brown sugar, lemon and orange zest
- Blend until all ingredients are well mixed through
- 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
- 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:
- Season the pork belly with salt and pepper, sear of in a very hot pan, place in a drip tray to cool down
- Brush with Dijon mustard till covered all over very generously
- On a working service place 30 cm sling wrap length side facing you
- 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
- 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
- Rest for 5 min before portioning in 50 g portions
Plating:
- Elegantly place the pork belly sliced in 1 cm pieces in a bowl, followed by the pork tenderloin on top.
- 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
- Serve with any root vegetables of your choice