Pork Belly with Lemon Gnocchi and Split Butter Sauce
Slow-roasted pork belly with lemon gnocchi, sautéed ceps, and a rich split butter sauce. Crispy and comforting!
Ingredients
- 4 x 200g pork belly
- Salt and pepper
- Drizzle of olive oil
Gnocchi
- 50g butter
- 400g cooked baked potato, riced
- 125g plain flour
- 50g grated Manchego
- 1 lemon, zest only
- 2 egg yolks
- 1 small bunch parsley, chopped
- Salt and pepper
Sauce
- 250ml veal stock
- 125g butter
- 1 tbs chopped parsley
- 1 lemon, segmented and juice
To serve
- Sauteed ceps
- Manchego cheese, grated
Method
Heat the oven to 200c.
Cook the pork belly for 2 hours, rest and slice.
Mix the potato, lemon, flour Manchego and egg yolks together and season. Then roll into sausages 2cm thick by 20 cm long on a flour dusted surface. Cut into 3 cm pieces, plunge into boiling water and cook for 1 minute then drain.
Heat the butter add the gnocchi and mushrooms and cook for another 2 minutes. Finish with lemon juice and parsley.
Heat a large frying pan until hot then add the stock reduce by ½ then add the butter and lemon and split with the veal jus.
To serve, place the gnocchi, ceps and sauce onto plates and top with the pork belly.
Ingredients
- 4 x 200g pork belly
- Salt and pepper
- Drizzle of olive oil
Gnocchi
- 50g butter
- 400g cooked baked potato, riced
- 125g plain flour
- 50g grated Manchego
- 1 lemon, zest only
- 2 egg yolks
- 1 small bunch parsley, chopped
- Salt and pepper
Sauce
- 250ml veal stock
- 125g butter
- 1 tbs chopped parsley
- 1 lemon, segmented and juice
To serve
- Sauteed ceps
- Manchego cheese, grated
Method
Heat the oven to 200c.
Cook the pork belly for 2 hours, rest and slice.
Mix the potato, lemon, flour Manchego and egg yolks together and season. Then roll into sausages 2cm thick by 20 cm long on a flour dusted surface. Cut into 3 cm pieces, plunge into boiling water and cook for 1 minute then drain.
Heat the butter add the gnocchi and mushrooms and cook for another 2 minutes. Finish with lemon juice and parsley.
Heat a large frying pan until hot then add the stock reduce by ½ then add the butter and lemon and split with the veal jus.
To serve, place the gnocchi, ceps and sauce onto plates and top with the pork belly.
