Pre Heat oven to 230c.
Take the scored pork belly and season all over with salt and lay on a sheet of baking parchment skin side up. Set on a wire rack in a roasting tin.
Roast at 230c for 20 minutes then lower the heat to180c and cook for a further 25mins until crispy and tender. Remove from oven and set aside to rest. Do not cover the resting pork belly or it will steam and ruin the crackling!
For the apple puree, quarter and core the apples, coat in the sugar and roast in a pre-heated oven at 180c until well browned and almost blackened for roughly 25 minutes. Stir in the tray so all sides caramelise halfway through cooking.
Next put in a blender and blend until super smooth, add a splash of water to thin the pureé down if too thick. Pass through a fine sieve.
(To serve spoon onto plates or fill and use a squeezy bottle)
For the cauliflower, cut the head into florets then chop 3/4 of them into rough pieces.
Put the cauliflower pieces into a saucepan with the milk, thyme and bay and top up with water to cover. Set on heat and bring to simmer and cook until only just tender. For the remaining florets, cut into halves add a splash of oil to a nonstick frying pan and place the cut cauliflower flat side down into the frying pan. Season and add the knob of butter to colour the cauliflower. Remove the cauliflower pieces onto a small baking tray reserving the melted butter from the frying pan. Cook the cauliflower cut florets in the oven for 8 minutes until only just tender. Drain and blend the simmered chopped cauliflower pieces discarding the bay and thyme until smooth adding the melted reserved butter from the frying pan season with salt to taste.
For the sauce sweat the sliced shallots with the thyme sprig, add the cider and reduce by half, then add the stock and reduce by half again. Pass through a sieve and whisk in the butter.
To serve, add the creamed cauliflower puree to a warmed serving plate with the roasted pieces. Carve the pork into slices and arrange on the puree. Add a spoonful of caramelised apple to the side and drizzle around the sauce. Tear the radicchio and toss in a bowl with olive oil and a pinch of salt and garnish the plate.
Pre Heat oven to 230c.
Take the scored pork belly and season all over with salt and lay on a sheet of baking parchment skin side up. Set on a wire rack in a roasting tin.
Roast at 230c for 20 minutes then lower the heat to180c and cook for a further 25mins until crispy and tender. Remove from oven and set aside to rest. Do not cover the resting pork belly or it will steam and ruin the crackling!
For the apple puree, quarter and core the apples, coat in the sugar and roast in a pre-heated oven at 180c until well browned and almost blackened for roughly 25 minutes. Stir in the tray so all sides caramelise halfway through cooking.
Next put in a blender and blend until super smooth, add a splash of water to thin the pureé down if too thick. Pass through a fine sieve.
(To serve spoon onto plates or fill and use a squeezy bottle)
For the cauliflower, cut the head into florets then chop 3/4 of them into rough pieces.
Put the cauliflower pieces into a saucepan with the milk, thyme and bay and top up with water to cover. Set on heat and bring to simmer and cook until only just tender. For the remaining florets, cut into halves add a splash of oil to a nonstick frying pan and place the cut cauliflower flat side down into the frying pan. Season and add the knob of butter to colour the cauliflower. Remove the cauliflower pieces onto a small baking tray reserving the melted butter from the frying pan. Cook the cauliflower cut florets in the oven for 8 minutes until only just tender. Drain and blend the simmered chopped cauliflower pieces discarding the bay and thyme until smooth adding the melted reserved butter from the frying pan season with salt to taste.
For the sauce sweat the sliced shallots with the thyme sprig, add the cider and reduce by half, then add the stock and reduce by half again. Pass through a sieve and whisk in the butter.
To serve, add the creamed cauliflower puree to a warmed serving plate with the roasted pieces. Carve the pork into slices and arrange on the puree. Add a spoonful of caramelised apple to the side and drizzle around the sauce. Tear the radicchio and toss in a bowl with olive oil and a pinch of salt and garnish the plate.
