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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.

INGREDIENTS

1. PICKLED GINGER

40 g ginger 

50 ml vinegar  

50g sugar 

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

Coarse salt

3. SWEET POTATO

2 small sweet potatoes

Salt

Black pepper 

Olive oil

4. BREADCRUMBS

1/4 day-old baguette

1/2 onion

1 garlic clove

60 g butter 

Salt

5. CAVOLO NERO

2 cavolo nero leaves 

Salt

Black pepper

Olive oil

METHOD

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.

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