Pork Belly slowed cooked before flash roasting with a rosemary and ginger pumpkin purée

Serves 4

Pork Belly

QTY     UNIT                 INGREDIENTS:

1          kg                    Pork Bely

For the Master stock

500       ml                     Rice Wine Vinegar

1          ltr                     Soy Sauce

3          ltr                     Stock

3          ea                     Cinnamon Stick

4          ea                     Lemon Grass

5          ea                     Shallots

30         ea                     Coriander Seeds

100       ml                     Fish Sauce

100       ml                     Sesame Oil


Pork Belly

QTY     UNIT                 INGREDIENTS:

1          kg                    Pumpkin or Squash

250       ml                     Cream

250       ml                     Water

Orange Sauce

QTY     UNIT                 INGREDIENTS:

300       ml                     Demi Glaze (heavily reduced Beef Stock)

100       ml                     Fresh Orange Juice

50         g                      Unsalted Butter


For the Pork:

Sweat the shallots in a large pot along with the cinnamon, Crushed lemon grass and coriander until the shallots become soft. Now add all the remaining ingredients and simmer for 20 minutes before adding the pork belly.Cover this with parchment paper and place a plate on top to keep the belly down while simmering.

Simmer the belly for about 30 minutes or until it just begins to break up when pressed. Allow the liquid to cool before removing the belly and pressing between two baking sheets in the fridge over night. Once set you can now cut the belly to the size required. Pan fry or roast each piece to reheat before serving.

For the Pumpkin Puree:

Cut the Pumpkin into small, even sized pieces. Place in a pot with the water, cream and a pinch of salt. Bring to the boil and simmer for 15min or until the pumpkin is soft and easy to crush. Pour into a jug blender and blend until smooth.

For the Orange Sauce:

Heat a wide based pot, this will make the reducing process quicker. Add the vinegar and boil until reduced by half.Add in the orange and juice and reduce this by half. Now add the demi glaze or stock and continue boiling until it has reduced to a sauce like consistency.Reduce the heat now and slowly add the butter whisking all the while.

To Serve:

Smear the puree down the center of each plate and place a piece of belly in the center. You could add a few baby leeks to this or a little-wilted cabbage or a few slices of apple. Drizzle the sauce all over the dish to finish. This dish is just so luscious, enjoy!

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Zaragoza Restaurant

South William Street, Dublin 2, Ireland.
Tel: 01 6794020