Roast Pork Belly with Chorizo Salad

Roast Pork Belly with Chorizo Salad

Dish Name : Roast Pork Belly with Chorizo Salad

Pork belly is a boneless cut of fatty meat from the belly of a pig, which is particularly popular in Hispanic, Chinese, Danish, Korean and Philippine cuisine. Chorizo or chouriço is a type of pork sausage usually fermented, cured or smoked sausage which is consumed without cooking in Europe. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating.

Ingredients for 10 portions

Qty Unit Description
For Marination
1.8 Kg Pork belly
0.05 Kg Sage
0.05 Kg Rosemarry
0.1 Kg Honey
0.02 Kg Salt
0.02 Kg Pepper
For Roasting :
0.22 Kg Leeks
0.28 Kg Celery
0.38 Kg Apple
0.27 Kg Carrot
0.01 Kg Bayleaf
1 Litre White wine
0.4 Litre White wine vinegar
0.36 Kg Onion
For serving
0.4 Litre Star anise jus.
0.3 Kg Warm chorizo salad
Glazed Garden Green :
0.05 Kg Butter
0.2 Kg Asparagus
0.20 Kg Brocolli
0.15 Kg Baby carrots

Method:

  • Cut and clean the pork belly and marinate it with all the ingredients mentioned and refrigerate overnight
  • Roast it in the oven for about 3hrs. At 150 deg. Celsius. With skin side up.
  • In a pan make warm chorizo salad
  • Once the meat is cooked keep it below salamander to make the skin crisp.
  • Serve it with butter glazed garden greens and star anise-flavored jus.