Name: Middle White Pork Belly, Roast Carrot, Bagna Cauda, Chicory and Onion Tart
Yield: Serves 2
Ingredients: olive oil, for drizzling; Small bunch of chervil; 100 g bagna cauda; ½ Granny Smith apple; salt, to taste; 50 g butter; 80 g rendered pork fat; squeeze of lemon juice; 2 leafy carrots; 500 g pork belly, skin on, bone in (ask your butcher to give you a piece of pork from the rib end of the belly and have them score the skin for you); salt; 50 g bacon lardons; 2 heads of white chicory; 30 g caster sugar; 80 g brown butter jus; 50 g Lyonnaise onions; 16 cm disc of puff pastry, 4mm thick

Preparation info

Serves
2

Difficulty
Complex

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

Whereas our chop recipe is all about celebrating pork exactly as it is, here the key is not just treating the belly well, but adding to it with other strong, distinctive flavours: pork belly needs to have the flavour eked out of it, and responds well to other ingredients on the plate. Here, the tartness of the chicory and apple along with the salty punch of anchovy give it all the support it needs.