BLACKENED CAJUN PORK
BELLY
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