PORK BELLY WITH CHARRED SPROUTS
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INGREDIENTS
(SERVES 3) 40 g butter 1 tbsp oil 1 onion, diced 1 garlic clove, diced 150 ml apple cider 1 tin navy beans 400 g pork belly, pre-cooked 3 brussels sprouts, halved Balsamic vinegar, to garnish Salt, to taste |
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DIRECTIONS
- Add 20 g butter, oil, onion and garlic to a pan on low / medium heat cook for 5 -10 minutes. Deglaze pan with cider and reduce by ½. Add beans, stir and bring it back to boil. Pour into a food processor and blitz until smooth and set aside.
- Place pork into a pan on a medium heat with meat side down, turning onto each side for even cooking then turn skin side down, cook until crispy. Remove pork and add brussels sprouts cut side down and cook until charred, add butter and a splash of cider and cook for 30 seconds.
- To serve add puree, pork and sprouts to a serving plate and drizzle with balsamic, season to taste.
