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Slow Cooked Pork Belly, Spiced Squash Puree & Kale

Ingredients

For the brine

 

  • 100 ml Cider vinegar
  • 100 gr Brown sugar
  • 2 L Water
  • 2 Tbs. Kosher salt
  • 1/8 tsp. Red pepper flakes
  • 1 tsp. Dried thyme
  • 1 Tbs. Freshly ground black pepper

 

  • 500 ml White wine
  • 20 gr Sage
  • 20 gr Rosemary
  • 20 gr Cajun spices
  • 20 gr Thyme
  • 10 gr cardamom
  • 10 gr Kale
  • 5 garlic cloves
  • 2 Carrots
  • 2 L Water
  • 1 Kg Butternuts squash
  • 1 kg Pork belly
  • 1 Spanish onion
  • 1 Celery
  • 1 Shallots

 

Method

  1. In a large bowl, combine the water, vinegar, sugar, thyme, red pepper flakes, salt and black pepper, and stir until the sugar and salt dissolve. Use immediately.
  2. Marinated the pork belly in the brine for 24 hours
  3. Preheat the oven to 150°C
  4. Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season with salt and pepper, rubbing it well into the skin.
  5. Put in the pork with carrots, celery, Thyme, garlic cloves, cardamom, sage, rosemary, white wine and water
  6. Cover a let cook the pork for 3 hours
  7. When is cook remove the pork form the tray and let cool down with heavy weight on it
  8. Cut in cubes the squash

 

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