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Pork Belly with White Bean and Cider Cassoulet

Serves: 8

Duration: Prep 12hr Cook 8hr

Difficulty: Intermediate

Ingredients

The Belly:

  • 1kg of pork belly
The White Bean Cassoulet:
  • 500ml of Orchard Thieves Cider
  • 1ltr of fresh cream
  • 1 large onion
  • 4 cloves of garlic
  • 1 carrot
  • 1 head of Savoy cabbage
  • Salt and pepper to season

How to Make Pork Belly with White Bean and Cider Cassoulet

The Belly:

  • Salt the Pork belly for 12 hours
  • Place in a vac pack bag and seal tightly
  • Cook in the oven half steam and half roast at 85’c for 8 hours (place a bowl of water in your conventional oven)
  • After you have cooked the pork belly place on a tray while still hot, place another tray on top of the belly and press with weight, this will shape the belly to allow even cutting for portions
  • Leave in the fridge for 5-6 hours
  • Remove from the fridge and cut in to even rectangles
  • Place the belly on medium heated pan till the skin is golden and crispy, cook in the oven at 180’C till heated through.

The White Bean Cassoulet:

  • Slice the onion and garlic into a pan and sweat them down.
  • Add in your Cider and reduce it down by half.
  • Add in your cream and this time reduce by 1/3 and then add salt and pepper to season.
  • Cut the carrots into cubes of 5mm and cook in boiling water.
  • Slice up your cabbage and blanch it in boiling water.
  • Now add your cooked carrots and blanched cabbage to your reduced cream mixture
  • Add in your cans of butter beans.
  • When heated through place a couple of spoonfuls into a bowl, add your hot pork belly sitting up nicely on top and garnish with a simple bit of micro cress.

Ingredients

The Belly:

  • 1kg of pork belly
The White Bean Cassoulet:
  • 500ml of Orchard Thieves Cider
  • 1ltr of fresh cream
  • 1 large onion
  • 4 cloves of garlic
  • 1 carrot
  • 1 head of Savoy cabbage
  • Salt and pepper to season

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