About the dish
Slow-cooked pork belly, tender and succulent, seasoned with Maldon salt, garlic oil, and confit shallots. Accompanied by wilted Savoy cabbage, julienne of Granny Smith apple, and golden sultanas. Topped with crispy fried thyme and served with a luscious Calvados jus. Paired with creamy Gratin Dauphinois for the ultimate indulgence.
MEP
Knife & Fork
Ingredients
1 each Pork belly portion – DK
pinch of Maldon salt, 10ml veg oil
5g Garlic oil SR
10g Confit Shallot DK
10g Butter
50g Savoy cabbage (blanched)
¼ each Granny Smith apple (julienne)
15g Golden sultanas (in apple juice)
1g Parsley - chiffonade
pinch of salt & pepper
1 sprig Thyme - fried H2
2oz Calvados jus DK
1ptn Gratin dauphinois - SR
Video
Recommendations
DRINKS
Pouilly Fumé)
We all know that pork and a good white wine go well together, this wine has a slight acidity that will help cut through the naturally fatty pork belly, whilst complimenting the dish as a whole.
Berry & Mint Soda
The berry & mint flavours in this drink will work wonders with the pork but also the sweet flavours from the sultanas in the dish.
SIDES
This dish will be great with some more greens, our french beans amandin and tenderstem broccoli are both great sides to recommend here.
Calvados, apples and pork is the main food of Normandy. Calvados (the region) was created during the French Revolution, but cider brandy pre-dates that as it was already called “calvados” by the people. It became popular in Paris, and it would soon refer to all apple brandies from Normandy.
