Pork Belly Roll with Kumquats
Main Dishes • Author's
Description
Pork belly roll with kumquats
Ingredients
- Salted pork belly 1 piece
- Cucumbers 10 oz
- Shallot 5 oz
- Carrot 5 oz
- Celery stalk 0 oz
- Garlic 3 cloves
- Thyme 0 oz
- Passata Tomato Sauce 5 oz
- Butter 5 oz
- Olive Oil 4 spoons
- Mustard Greens 0 oz
- Red Grape Juice 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Thaw the cucumber, then slice it into strips about 5 mm thick.
Step 2
Chop the onion and garlic clove, slice the celery and carrot into rounds. Sauté the vegetables with a sprig of thyme in part of the butter, add tomato paste, stir, and cook for a little longer. Then pour in the wine and let it reduce by half. Add the cumin, remove from heat, and let it steep for about an hour.
Step 3
Clean the pork belly (a piece about 15 by 20 cm) and coat the inside with mustard. Chop two cloves of garlic and two sprigs of thyme, sprinkle this mixture over the pork belly, season with salt and pepper, drizzle with olive oil, and roll it up with the skin side out. Tie it with kitchen twine, wrap it in plastic wrap, and simmer on low heat for three hours. Then cool it down, after which remove the plastic wrap.
Step 4
Before serving, slice the roll into 2 cm thick pieces and sauté in butter until golden and crispy. Heat the sauce and distribute it onto plates. Top with pieces of the pork roll. Garnish with the remaining thyme.
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