PORK BELLY AND SLAW
INGREDIENTS (SERVES 2)
2 x 150g pork belly, skin removed
1 knob Ashgrove butter
2 small leeks, diced
1/2 vanilla pod, scraped
2 witlof lettuce leaves, sliced
1/4 cucumber, julienned
1/2 green apple, julienned
handful of chives, roughly chopped
3/4 cup apple juice
Hillfarm canola oil
1 tbs greek yoghurt
1/2 tbs Hillfarm horseradish mustard
1 tbs buttermilk
1 tsp Hillfarm apple cider vinegar
pinch of salt
Firstly cook the leek, vanilla and a pinch of salt with the butter in a small pan over a medium heat. Once the leek has softened add the apple and apple juice. Keep cooking until the apple has softened and turn the heat off and blitz. Season with salt if necessary.
In a mixing bowl add the witlof, cucumber, apple, chives and lemon juice. Mix together and set aside.
To cook the pork belly place it into an oiled pan over a medium heat and cook every side for 2 minutes. Rest for a couple of minutes.
To make the dressing mix together all the ingredients until combined.