Cut the pork belly
into 5cm (2 in) squares and place on a baking sheet in the oven for 20 minutes to finish and crisp the skin.
While this wasn't as dreamy as the pork belly
, the pate portion was plentiful, smooth and meaty, and had a real kick thanks to the chilli.
The pork belly
was really tender and delicious and it was served with tasty vegetables all drizzled in a fabulous Somerset cider and black pudding gravy.
RECIPE OF THE WEEK Belly of Pork with Black Pudding and Seasonal Vegetables (Serves four) 1/2 pork belly
, bone removed and skin left on Table salt 2 cloves garlic, thinly sliced 1 bay leaf 2 sprigs thyme Crushed peppercorns Seasonal vegetables 1 roll black pudding, sliced into four rounds Little unsalted butter ?
futures are a smart investment in fine dining.
Season pork belly
heavily with pink salt marinade (see right).
Main courses: Sizzling Crispy Tadyang ng Baka with Sampaloc Gravy (a favorite at Oscar's), Kinarmang Baboy (pork belly
simmered in oil and caramelized).
Out of the trio of pork, the pork belly
came out favourite as it was tender, but the crackling was just a bit too "fluffy" (think giant Quaver!), while the rib was tasty enough but a bit too gristly.
For the mains my wife asked for beef but unfortunately they had run out of it so she had to quickly change her order to slow-cooked pressed local pork belly
that came with sage potatoes, crispy black pudding, red cabbage puree, textures of apple and a rich pork jus.
Place the pork belly
in a zip-lock bag and pour the brine into the bag to submerge it.
The pork belly
was described on the menu as "crispy", which I guess is a Thai word meaning something like "rubbery, sticky stuff that is virtually unchewable".
Jamie makes a piri piri pork belly
with crispy crackling at a fraction of the cost of pork chops, fillet or loin.