Pork belly and black pudding purée

Name: Pork belly and black pudding purée
Yield: Serves 4
Ingredients: 1 tbsp ground cumin; 1 tbsp mustard powder; 40 g salt; 1 kg pork belly, skin removed; ½ tbsp cracked black pepper; 3 carrots, peeled and chopped into 5cm pieces; 1 tbsp garlic powder; 1 tbsp onion powder; 3 celery sticks, chopped into 5cm lengths; 3 onions, chopped into 5cm pieces; 5 fresh bay leaves; 20 g thyme; 50 g golden sultanas; 1 corn on the cob; 200 g good-quality black pudding; 50 g corn nuts, roughly chopped; 200 ml apple juice; 1 tsp vegetable oil; salt and black pepper; salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

This is one for the meat lovers. Once the pork belly is cooked, you can portion, pan fry and serve it straight away, or you can let it cool and finish it off later. It’s easier to portion once it’s cooled – you can press it under a board with a little weight on top as it’s cooling to get lovely even pieces.

Ingredients

Pork Belly

40 g salt
1 kg pork belly, skin removed
1

Main course
Autumn
Gluten-free

Method

First make up a brine for the pork belly. Put 200 ml of water in a small pot with the salt and heat until the salt has dissolved. Pour it into a dish big enough to hold the pork belly and add another 1.8 litres<