Slow cooked pork belly, burnt apple puree, hand- dived scallop and pork consommé

Serves four

Ingredients
* 500g skinless pork belly
* Half a pint of cider
* 800ml pork stock
* 100g pork mince
* 1 egg white
* 1 half of a small white onion diced
* 1 small carrot diced
* 1 celery stick diced
* 1 Granny Smith apple
* 20g brown sugar
* 10g butter
* 5g chives
* 4 scallops with out roe
* salt and pepper for seasoning

Method
Heat the oven to 75C.

For the pork belly: Place the belly in a tray with the cider, cover with foil and cook for 10-12 hours.

After the belly has cooked, remove from the tray and allow it to rest for 20 minutes.

Portion the belly into four, and colour in a hot pan, fat- side down, until crisp.

For the consommé: While the belly is cooking, place the pork mince, carrot , onion and celery in a bowl, and mix with the egg white.

Put the stock into a saucepan and whisk in the pork mince mix.

Place on a low heat and bring it to a simmer.

Allow the mix to become combined. The scum should start to rise to the top so it allows the stock to filter and become clear.

Do not stir.

The consommé should take 60-90 minutes. When the top starts to form and crack, turn the temperature down to low and after five minutes strain through a cloth or a fine sieve to make sure no sediment can pass through.

Season to taste For the apple: Take the core out of the apple and dice and coat with the sugar.

Place the apple under the grill on a medium heat and allow to colour.

Keep mixing the apple to get an even colour, so the apple cooks through.

When cooked you should have quite a dark mix.

Place the mix into a food processor and blend with the butter to get a smooth puree.

The butter is to add flavor. Season to taste.

For the scallops: Make sure the scallops are dry by use a cloth. Place a frying pan onto a high heat with a drop of oil.

Just before the pan starts to smoke, add the scallops to the pan and turn to colour the other side. Add a knob of butter to the pan to give the scallops a glaze. Chop the chive and add to the consommé just before serving.

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