PORK BELLY WALDORF SALAD AND PARSNIP PUREE
INGREDIENTS (SERVES 4)
500g pork belly
1 granny smith apple chopped into 8 pieces
canola oil lemon infused, drizzle
persian feta, to garnish
1 large parsnip, diced
1 1/2 cups cream
1 garlic clove, crushed
salt for seasoning
For the best crackling fill a roasting tray with rock salt and lay the pork belly skin side down for around 4 hours.
Take pork belly out of the tray with salt and brush off any excess salt. Transfer the pork belly to a clean roasting tray skin side up and dab the skin with a towel until it's dry to draw all the moisture out. Put the pork in the oven with the grill on placed 15cm below the grill for 15 minutes.
While the pork is in the oven begin making the salad. Place the parsnip, cream, garlic and salt into a pot, turn the heat on and give it a stir and cook until the parsnip softens enough to break up between your fingers. Put the apple into a roasting tray, drizzle with oil and season with a pinch of salt and place in the oven until they have caramelised. Check the parsnip has softened and if so blitz until smooth. Take the apple out of the oven and check they are soft and set aside to allow to cool. Move on to lightly toasting the walnuts and do this by placing in a fry pan on low heat.
Take the pork out of the oven and check the skin is crispy if it needs a little longer place back in the grill and cook further, once crispy allow to rest for 10-15minutes.
To finish off the salad place the rocket, a few slices of apple, a squeeze of lemon juice, a pinch of salt and a spoonful of the toasted walnuts into a medium size bowl and set aside.
When plating up smear a tablespoon of the parsnip puree, place a piece of the pork belly on top, add the salad and to finish off crumble some feta and serve.