CRISP PORK BELLY WITH GRILLED CHORIZO SALAD
SERVES 4
Pork Belly
Celeriac
Chorizo – sliced
Mayonnaise
Onions
Grain mustard
Garlic
Thyme
Mixed salad leaves
Rosemary
Vinaigrette
Cherry tomatoes
Method
This recipe requires 1 day prep for the pork.
Cut the Pork belly into big strips, put into a pot, cover with water, chop the onions, garlic thyme and rosemary and put into the pot with the pork and bring to the boil. Once come to the boil, turn the heat down and let simmer for about 1 – 1 ½ hours, then turn off the heat and leave in the pot until cooled right down, when cold take out of the put and wrap in cling film put onto a baking tray, then place another baking tray on top and put a bit of weight on it and let it sit for a couple of hours, transfer into the fridge and leave overnight. Take out the next morning and trim up and slice into even slices.
Heat up a non stick pan, pan fry with very little oil until the belly is golden brown and crispy.
Peel the celeriac, chop into fine strips, if you have a mandolin, slice thinly. Mix the mayonnaise through the celeriac, add grain mustard and mmix well.
Pick, wash and dry the salad. Cut the cherry tomatoes.
Chop up the chorizo and heat under the grill for a minute
Dressing the plate
Put the celeriac into a mould, then put in the middle of the plate.
Place the salad, half on half off the celeriac. Place the crispy pork over the celeriac, place the chorizo on top of the pork.
Put the cherry tomatoes around the plate and serve.
Happy eating!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL
Tel : 01412483801 e : info@brianmaule.com www.brianmaule.com
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