Roast Pork Belly with Miso Apple Puree, Toasted Walnut Sauce & Baby Radishes

Name: Roast Pork Belly with Miso Apple Puree, Toasted Walnut Sauce & Baby Radishes
Yield: Serves 4
Cuisine: British
Ingredients: 1.5 kg boneless pork belly (skin on); 4 fresh rosemary sprigs, leaves picked; 4 fresh rosemary sprigs, leaves picked; 6 fresh thyme sprigs, leaves picked; 6 fresh thyme sprigs, leaves picked; Sea salt flakes, freshly cracked black pepper and table salt, for seasoning; Sea salt flakes, freshly cracked black pepper and table salt, for seasoning; Sea salt flakes, freshly cracked black pepper and table salt, for seasoning; Zest of 1 lemon; 8 micro breakfast radishes, leaves on; 8 micro breakfast radishes, leaves on; Vegetable oil, for deep-frying; 100 g (1 cup) walnut halves; 1 large green apple; 80 ml (⅓ cup) lemon extra virgin olive oil; Miso apple puree, placed in a piping bag, for serving; 80 ml (⅓ cup) red wine jus; 60 ml (¼ cup) grapeseed oil; Pinch of sea salt flakes; 60 ml (¼ cup) white balsamic vinegar; 2 tbsp sugar syrup; 60 ml (¼ cup) walnut oil; 1 garlic clove, finely grated using a microplane; 1 tbsp honey; 3 tbsp white balsamic vinegar; 1 tbsp fresh lemon juice; ½ tbsp Dijon mustard; Pinch of table salt; Ground white pepper, for seasoning

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

1.5 kg boneless pork belly (skin on)
6 fresh thyme sprigs, leaves picked
4

Oceania
Europe
Australian
Australia
United Kingdom
Sydney
Dinner
Mediterranean
Gluten-free

Method

Begin with preparing the apple crisps & pickle. Use a mandoline to cut the apple vertically, across the core, into 3mm-thick slices. Coat 4 slices with the core showing in sugar syrup. Arrange slices on a dehydrator tray. Dehydrate at 50°C overnight or until firm and crisp.
While the apple dries, use a 2cm ring cutter to cut 8 discs from the remaining apple