Social Suppers by Jason Atherton & Jason Atherton

Author:Jason Atherton & Jason Atherton
Language: eng
Format: epub
ISBN: 9781472912817
Publisher: Bloomsbury Publishing
Published: 2014-04-03T04:00:00+00:00

Slow-roasted Pork Belly with Black Pudding, Crushed Potatoes and Green Beans

TAMARIND-GLAZED PORK BELLY WITH BRAISED RED CABBAGE AND SAUTÉED MUSHROOMS

This is a lovely autumnal dish, especially if you serve the braised pork belly with wild mushrooms. After spending a lot of time in Asia, I’ve been using a lot more tamarind in my cooking. I love the natural sourness it provides, which is perfect for countering the richness of pork belly.

SERVES 4–6

2 tablespoons coarse sea salt

½ teaspoon garlic powder

a few sprigs of thyme, leaves only

1–1.5kg boneless and rindless pork belly

3 garlic cloves, peeled and chopped

2 teaspoons ground ginger

2 tablespoons coriander seeds

For the braised red cabbage

1 red cabbage (700–800g), cored and finely shredded

25g unsalted butter

100ml Cabernet Sauvignon vinegar (or other red wine vinegar)

300ml red wine

175ml port

60–75g caster sugar, to taste

For the tamarind glaze

30g tamarind pulp, soaked in 140ml warm water for 20 minutes

1½ teaspoon coriander seeds

50g palm sugar, grated if hard (or soft brown sugar)

2 tablespoons light soy sauce

2½ tablespoons oyster sauce

½ teaspoon ground white pepper

½ teaspoon ground black pepper

For the sautéed mushrooms

250g chestnut or wild mushrooms, cleaned and sliced

20g unsalted butter

2 tablespoons Cabernet Sauvignon vinegar (or red wine vinegar)

a splash of double cream

For the pork belly, mix the salt, garlic powder and thyme together in a bowl then rub this all over the pork belly. Put the pork on a baking tray, cover with foil and leave to cure in the refrigerator for a couple of hours.

Preheat the oven to 180°C/Gas Mark 4. Wash the salt cure off the pork belly and pat dry with kitchen paper. Place on a clean, lightly oiled baking tray. Grind the garlic, ginger and coriander together using a pestle and mortar then rub this paste all over the pork belly. Add a splash of water to the baking tray then cover it with foil and put it into the oven. Roast the pork for about 3 hours or until tender.

Remove the pork from the oven and leave to cool slightly. While it is still warm, place a small tray on top of the pork and weigh it down with a few heavy cans to flatten it. Cool completely, then chill for 4 hours (or overnight) in the refrigerator to set its shape.

For the red cabbage, melt the butter in a heavy-based pan then add the shredded cabbage and the rest of the ingredients. Cover the pan and gently simmer over the lowest heat for 1–1½ hours, stirring occasionally until the cabbage is tender. Season well to taste.

To prepare the tamarind glaze, rub the tamarind and its soaking water through a sieve set over a bowl to remove any seeds. Toast the coriander seeds in a dry frying pan over a medium–high heat for 1–2 minutes, until golden brown and aromatic. Tip them into a mortar and crush to a powder with the pestle then add to the tamarind. Mix in all of the remaining marinade ingredients.

For the mushrooms, melt the butter in a wide frying pan then tip in the sliced mushrooms. Add a

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