Pork belly, Belgian endive, candied walnut, cumin mole

Name: Pork belly, Belgian endive, candied walnut, cumin mole
Yield: Serves 8 main course portions
Ingredients: 3 sprigs thyme; 50 ml lemon juice; 240 ml cumin mole – 30 ml per serving; ice bath; 240 ml beef jus – 30 ml per person; 8 candied walnuts – 1 per serving; 8 pieces puffed crackling – 1 piece per serving; salt; 150 ml orange juice; brine – to cover the meat; 4 endives; 1.5 kg pork belly off the bone and trimmed of excess fat

Preparation info

Serves 8
main course portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

The combination of the cumin mole and the endive with the pork is less sweet than traditional accompaniments. It’s full of flavour and not too rich. Brining meats is a good idea if you have the time and space. It keeps the meat moist, so it’s less likely to dry out during cooking.

Ingredients

Pork belly

1.5 kg pork belly off the bone and trimmed of excess fat
brine – to cover the meat

Main course
Sous vide
Gluten-free

Method

Soak the prepared pork belly in brine overnight. Once brined, remove the pork and portion into 160 g servings. Grill on low heat until nicely coloured and cooked through. Make sure the fat is well rendered. Keep warm until serving.

Cut the endives in half lengthways and sprinkle with salt.