Perthshire Pork Belly, Carrot, Pear, Celeriac, Shiso Crisps, Daikon Relish & Cress

Serves 4

Description:

24 hour marinated Perthshire Pork Belly, followed by 14 hours slow cooked in cardamom, Oriental spices and olive oil. Served with daikon cress infused celeriac puree, crispy shiso leafs, pan roasted carrot and pear, daikon cress and hazelnut relish.

Ingredients:

• 500g Pork belly, boneless skin on
• 1x Cardamom leaf
• 1x Star anis
• 1x Lemon grass
• 10g Ginger fresh
• 50ml Extra virgin olive oil
• 6x Carrots – small bunched
• 1x Pear
• 8x Shiso leafs
• 1x pun Shiso cress
• 50ml Extra virgin olive oil
• 200g Celeriac
• 4x Spring onion
• 100ml Double cream
• 50ml Vegetable nage
• 1x pun Daikon cress
• 4x Hazelnuts (roasted, peeled and rough crushed)
• 1x Shallot
• ¼ tsp Garlic clove
• 1x tsp Sesame seeds
• Pinches Sea salt flakes
• Pinches Black pepper coarse

Method:

In advance:

Allow 2 days for pork belly before required

Dehydrate purple and green shiso leafs

Roast hazelnuts and peel

Celeriac puree – advance preparation can be done

Relish can also be made in advance

Step 1: Pork belly marinade infusion

Dry rub pork belly with salt, pepper, crushed cardamom leaf, Oriental spices, brushed with extra virgin olive oil, the seal in vacuum bag.

Marinade in fridge for 24 hours.

Step 2: Pork belly sous vide

Remove pork belly from fridge and place in a preheated water bath at 75°C.

Slow cook for 14 hours

Step 3: Pressing and portioning

Carefully remove pork belly from water bath at 14 hours. Place onto tray and then add weight to top.

Press in fridge for at least 12 hours or overnight.

Then remove from packaging and portion into 4 equal square pieces.

Step 4: Cooking

Rub skin with little olive oil, and place skin down in a pre-warmed pan.

Crispin skin, and then turn to brown bottom and sides.

At this stage, the garnish can also be added to the same pan.

Step 5: Relish

Heat Extra virgin olive oil to 60°C, with finely diced shallots, garlic till soft, add sesame seeds and crushed shiso leafs, crushed hazelnuts, and season to taste.

Relish to be added to dish at room temperature.

Step 6: Celeriac puree

Lightly pan braise diced celeriac and diced shallot.

Top with vegetable nage and cream, add daikon cress.

Infuse under paper lid till soft, and drain, retaining cooking liquor

Blend till smooth, adding cooking liquor as required, topping with warm, fresh cream.

Season to taste and pass.

Step 7: Finishing off and plating

Add pear wedges and spring onion to pork and carrot pan, together with shiso leafs

Brown and crispen as required, adding splash of olive oil if needed.

Heat celeriac puree

Snip fresh daikon cress and refresh in ice water

Plate and serve.