Suckling Pig Belly with Celery Purée and Port Wine Sauce
Discover a harmonious fusion of flavours with this recipe for suckling pig belly, roasted celeriac purée and grilled mushroom lettuce. A final touch of Taylor's 10 year old Tawny turns this dish into a true feast of flavours.
Ingredients:
Ingredients for 8 people
Suckling pig belly - 1 kg
Celery bulb - 1 kg
Cream - 1 L
Celeriac - 0.250 kg
Cashew - 0.100 kg
Mushroom lettuce - 0.500 kg
Kimchi paste - 0.015 kg
Cauliflower - 1 kg
Espelette pepper - 0.003 kg
Salt - 1 kg
Dried garlic - 0.200 kg
Lard - 0.370 kg
Parsley - 0.050 kg
Ground black pepper - 0.025 kg
Taylor's 10 Year Old Tawny - 5 cl
Preparation method:
For the suckling pig belly
- To begin preparing the suckling pig belly, start by trimming the excess fat from the piece. Rub the belly with 500 g of coarse salt and let it rest for about 45 minutes. Meanwhile, prepare the paste of salt, ground black pepper, dried garlic, pork lard, and parsley.
- Peel the garlic cloves and blend thoroughly with the ground black pepper, pork lard, and parsley until you obtain a smooth paste.
- After the 45 minutes, remove the salt from the suckling pig belly and rub it with the prepared paste until the meat is completely covered.
- Cook sous-vide (65°C – 12 hours), or in a low-temperature oven (85°C – around 6 hours). Once the belly is fully cooked, chill in the refrigerator and portion as desired.
Roasted celeriac purée
Start by peeling and thoroughly washing the celeriac bulb. Cut it into medium pieces and roast in a preheated oven at 160°C until completely cooked and slightly golden.
Next, in a saucepan, combine the cream and a pinch of salt. Reduce the cream to about half its volume, then blend everything until you obtain a smooth, creamy purée.
Chives
Separate the green part of the chives and sauté only the white part.
Cashew nuts
Toast in a preheated oven at about 140°C for around 8 minutes with a pinch of fine salt, remove from the oven and set aside.
Baby gem lettuce
Start by cutting the baby gem lettuce in half horizontally. Then, in a preheated sauté pan, sear the lettuce and transfer to a preheated oven at 180°C for about 3 minutes. Brush with kimchi paste and set aside.
Roasted cauliflower
Prepare the cauliflower by removing the green leaves. Cut into pieces and blanch in boiling salted water for about 12 minutes. Remove, drain, and place in an ice bath. Drain again and roast in a preheated oven at 160°C for about 18 minutes or until well roasted. Set aside.
Taylor's 10 Year Old Port Wine sauce
Reduce the Taylor's 10 Year Old Port Wine; add the demi-glace and let it reduce further.
To finish and plate
Sear the suckling pig belly skin-side down in a well-heated non-stick sauté pan over low heat until the skin is golden and crispy. Heat the roasted cauliflower, baby gem lettuce, chives, and Taylor's 10 Year Old Port Wine sauce. Plate as desired, garnishing with the toasted cashew nuts.
