PORK BELLY WITH ROASTED SWEET POTATO, CAVOLO NERO, PICKLED GINGER AND BREADCRUMBS
Serves 2 people
This recipe is part of our project A Taste of Abstract Expressionism. Bia found inspiration in the colours and freedom of brushstrokes usually associated with this art movement. She then developed a dish balancing smoky, sweet, acidic and crunchy elements.
1. PICKLED GINGER
40 g ginger
50 ml vinegar
150 ml water
2. PORK BELLY
500 g pork belly
½ tbsp coriander seeds
½ tbsp fennel seeds
½ tbsp salt
½ tbsp black pepper
3. SWEET POTATO
2 small sweet potatoes
1/4 day-old baguette
1 garlic clove
60 g butter
5. CAVOLO NERO
2 cavolo nero leaves
1. Peel and thinly slice the ginger. Set aside in a jar.
- In a saucepan, mix the water, sugar and vinegar and boil it until the sugar dissolves.
- Pour the liquid over the sliced ginger and close the jar with the lid. Set in the fridge for at least 2 h.
2. Preheat the oven to 150º C.
- With a paper towel dry the pork’s skin.
- With a sharp knife, use the tip to poke as many tiny holes as possible into the skin, without cutting the meat.
- In a blender, blend salt, black pepper, coriander and fennel seeds. Use the mix to season the meat side of the cut.
- Fold a piece of aluminium foil, and wrap it around the cut leaving 3 cm of foil above the skin.
- Place a grid over a baking pan. Put the meat in the centre of the grid, skin side up, cover it with coarse salt.
- Place it in the oven, on the middle rack. Roast for 2 h.
- After 2 h, remove the foil wrap and coarse salt. Dry the skin with a paper towel.
- Increase the heat to 250º C and roast the meat on the middle rack for 20 more min.
- Remove the meat from the oven and let it rest for 10 min before slicing it.
3. In a separate baking pan, roast the whole potatoes with the skin on, along with the meat for 2 h.
- Cut the potatoes in half and season with salt, pepper and some olive oil. Serve it as a jacket potato.
4. In a blender, blend the bread.
- Peel and cut the onion and garlic into small cubes.
- In a frying pan over low heat, melt the butter and cook the onion until soft. Then add the garlic and cook it for 1 min.
- Add the bread to the frying pan, and fry it until it is golden. Season with salt and pepper.
- Let it cool so it becomes crunchy.
5. Wash the cavolo nero leaves and remove the stalk.
- In a frying pan over medium heat, drizzle some olive oil and add the leaves. Sear both sides, 30 sec per side.
- Season with salt and pepper.