Middle White Pork Belly, Roast Carrot, Bagna Cauda, Chicory and Onion Tart

Preparation info
  • Serves


    • Difficulty


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.