Pork belly, kimchi, smoked tofu, shiitake, peanuts

Summary Not available

  • 1.5 kg pork belly (boneless)
  • 1 tbsp star anise (finely ground)
  • 80 g salt (fine)
  • 2 Braeburn apples (cut into 2cm thick slices)
  • 2 onions (peeled and cut into 1cm thick slices)
  • 800 ml pork stock
  • 100 ml black vinegar
  • 100 ml tamari
  • 30 ml honey (runny)
  • 2 cinnamon sticks
  1. To prepare the pork belly, score the skin of the pork, with each incision 5mm apart

  2. Combine the star anise and salt in a bowl, then rub the mix into the skin and flesh of the pork Place the pork in a deep dish that is large enough to hold it comfortably, and pour in enough water to cover by 2cm

  3. Leave to brine in the fridge for 36 hours Preheat the oven to 140°C/gas mark 1 After this time, remove the pork from the brine and pat dry

  4. Line a roasting dish with parchment paper and spread out the apple and onion slices in an even layer

  5. Place the pork belly on top with the skin facing up Cover the pork with a double layer of baking parchment and seal the dish tightly with foil or a lid

  6. Place in the oven and cook for 7 hours Remove the belly from the roasting dish and place in another dish lined with baking parchment

  7. Top with a double layer of parchment, place a chopping board or tray on top and press down with a 1

  8. 5kg weight

  9. Allow the belly to cool and place in the fridge for at least 6 hours Chiffonade the Chinese and savoy cabbages and add to a bowl with the Brussels sprout leaves

  10. Vigorously rub in the salt and the sugar and leave overnight in the fridge The next day, make the kimchi spice mix by blitzing together all of the ingredients in a small food processor Squeeze any excess liquid from the cabbage mix and combine with the spring onion, carrot and kimchi spice mix To make the smoked tofu purée, combine the wood chips and jasmine rice in the base of a hot-smoker

  11. Split the tofu in half and place both halves on the rack in the smoker Cover tightly with foil, ensuring that there are no gaps for the smoke to escape through

  12. Place over a high heat for 2 minutes, then reduce the temperature and cook for another 3 minutes Remove from the heat, set aside (still sealed) for 15 minutes, then remove the foil lid

  13. Add the tofu into a food processor with the tamari, sugar and oil, and blitz until smooth

  14. Season and set aside ready to re-heat before serving To prepare the peanuts, add to a pan with the salt and 500ml of water and boil for 10 minutes

  15. Drain well, pat dry then allow to dry completely in a warm place or a dehydrator until crunchy Add the peanuts to a pan with enough peanut oil to cover by 1cm

  16. Heat to 160°C and cook until golden

  17. Drain well, spread out on a tray to cool then roughly chop To finish the pork belly, remove the weights and board and cut into 8 even portions

  18. Add the stock, black vinegar, tamari, honey and cinnamon to a pan, bring to the boil, then reduce to a simmer and cook for 5 minutes Deep-fry the pork until golden, then place into the simmering sauce for 8 minutes to heat through

  19. Drain well before serving To prepare the mushrooms, dice the shiitake caps and place in a steamer for 3 minutes

  20. Mix with the tamari and set aside until ready to serve Place the pork belly on a bed of the warm kimchi with a spoon of the hot tofu purée

  21. Finish with the peanuts and mushrooms before serving

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