Serves 4 Ingredients • 600g Pork Belly • 12 Schwartz for Chef Juniper Berries / 6 Schwartz for Chef Whole Cardamoms / ½ Schwartz for Chef Cinnamon Stick (for maximum flavour, crush spices) • 4 Schwartz for Chef Bay Leaves • 4 Shallots • 1 Head Celery • 2 Cloves Garlic • Duck Fat • Schwartz for Chef Blackened Cajun Seasoning • 100ml Clear Honey • 4 Slices Black Pudding – trimmed to same size as pork belly, plus 5 x 1cm cubes • A little olive oil to fry For the dressing • 25 ml Truffle Honey • 50 ml Bourbon Whiskey • 25 ml Peanut Oil Vinegar • 5 ml Soy Sauce • Schwartz for Chef Montreal Pepper Seasoning • Freshly Chopped Coriander To garnish • 1 bunch Micro Watercress • 2 Braeburn Apples – turned and kept in a little lemon juice and honey • Schwartz for Chef Sesame Seeds
Method 1. Trim any excess fat or sinew from the underside of the belly and soak in cold water for 1 hour, changing the water four or five times 2. Remove from the water and place in an oven proof dish with Schwartz spices and bay leaves, shallots, celery and garlic. Cover with duck fat and cook slowly for about 8 hours at 100°C until tender 3. When cooked, rub in the Schwartz for Chef Blackened Cajun Seasoning, then place between two trays, with a weight on top, and leave in a fridge overnight 4. Pre-heat the oven to 180?C. Cut pork into required portion size, pan fry in a non-stick pan skin side down, until skin is crispy. Drizzle with honey and place in the oven for 10 minutes 5. Meanwhile, whisk together all the dressing ingredients, add coriander and set aside 6. Pan fry black pudding in a little olive oil 7. Dress by placing pork belly on a slice of black pudding in centre of a plate. Arrange apples and diced black pudding around pork belly, drizzle a little of the dressing around and finish with micro watercress and a sprinkle of toasted sesame seeds Recipe Courtesy of Schwartz for Chef by Dez Turland, Group Development Chef, Brend Hotels