Ingredients
For the pork belly
500g of trim belly pork, skin on
1 sliced onion
2 chopped carrots
1 garlic clove
1 star anise
1 sprig of thyme
1 stick of lemon grass
1 red chilli
50g stem ginger
For the langoustine
2 per portion, can be bought from a local fish mongers prepped.
1 sprig coriander
2 sticks of lemongrass
For the carrot puree
400g of carrots
For the Pickled Carrots
50ml white wine vinegar
50ml water
50g caster sugar
1 star anise
1 pinch chilli flakes
1 sprig coriander
For the sauce
100ml good quality chicken stock (this can be found in most delis)
10ml sherry vinegar
10ml dark soy sauce
25ml squeezy honey
Method
- For the pork belly, place all ingredients in an oven tray and cover with water.
- Cover the tray with tin foil and cook in the oven at 170˚ for 2 hours.
- When cooked remove pork from the tray and place in fridge to cool. Once cool, cut into portions.
- To re-heat, cook in the oven for 5 minutes at 180˚ on a medium heat or until skin is crispy and finish with butter and honey.
- Cook the langoustine in a bamboo steamer with lemon grass and coriander for 1 minute or until pink. (alternatively boil with lemon grass and coriander for 30 seconds)
- For the carrot puree boil 400g of carrots until soft, remove from water and blend with 25g butter until smooth and add salt to taste.
- For the Pickled Carrots bring all ingredients to the boil and add 2 bunches of cleaned baby carrots.
- Boil for 1 minute then remove from heat and leave to cool in the pickling liquor.
- For the sauce bring all ingredients to the boil