For the pork belly
100ml water
30g table salt
2 parsley stalks
2 thyme sprigs
1 bay leaf
1 garlic clove, crushed
1 tsp black peppercorns
350ml buttermilk
400g skinned and boned-out pork belly
1 litre of bought pork fat, melted
Method: Put the water, salt, parsley, thyme, bay leaf, garlic and peppercorns into a saucepan and bring it to the boil. Turn off the heat, leave it to cool in the pan then add the buttermilk. Place the pork belly in a suitable dish and pour over the liquid. Cover and refrigerate for 24 hours. Remove the pork from the brine, wash it, then place it in a roasting tin and cover with pork fat. Seal the roasting tin with a close-ftting lid or a thick layer of aluminium foil. Place in the oven at 110°C for six hours, or until very tender. Remove from the oven and lift the pork belly on to a clean plate lined with greaseproof paper. Press a similar-sized dish or tray on top, and top that with a weight. Refrigerate overnight. Cut the cold, pressed pork belly into rectangular pieces, each weighing about 50g, and return to the fridge until ready to serve.
Sauce vierge
1 tsp finely chopped baby capers, drained from any brine and rinsed
1 tsp finely chopped gherkins
1 tsp chopped wild garlic leaves
1 tbsp chopped parsley
1 tbsp chopped chervil
1 tbsp chopped chives
½ tsp chopped tarragon
½ tsp Dijon mustard
1 tsp chopped white anchovies
50ml extra-virgin olive oil
20ml lemon juice Salt and pepper
Method: Mix all the ingredients together and season with salt and pepper if required.
Langoustines
12 live langoustines,
medium size 50g butter,
melted Lemon juice to season
Salt to season
Method: Plunge the langoustines into a pan of boiling salted water and cook for two minutes. Remove and refresh under cold running water. Peel the langoustine tails and set aside in the refrigerator. Just before serving, brush the langoustines with melted butter, then season with salt and a squeeze of lemon juice. Grill the langoustines and serve hot with the finished dish.
For the garnish
6 cauliflower florets, cut in half Vegetable oil, for frying
For the cauliflower purée 1 small cauliflower, finely sliced
50g unsalted butter Lemon juice, to season
Wild herbs and flowers (optional) Salt to season
Method: garnish Heat the vegetable oil in a frying pan and cook the forets, cut-side down, until lightly singed and turning black. Set aside in a warm place until ready to serve.
Method: purée Melt the butter in a saucepan and cook until just turning brown.
Add the sliced cauliflower, season with salt and cook very gently on a low heat for about 10-12 minutes.
Blitz in a blender and pass through a sieve. Add a squeeze of lemon juice and salt to taste. To serve: Pan-fry the portions of pork belly until golden brown on each side. Plate as shown, with wild herbs and flowers if available.
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