CRISPY PORK BELLY, SEARED SCALLOPS & CAULIFLOWER PUREE
Download recipe PDF here – and scroll to bottom for matching wine.
INGREDIENTS
16 LARGE SCALLOPS
1 SMALL PORK BELLY
1 CAULIFLOWER
200ML CREAM
200ML WATER
200ML MILK
35G BUTTER
SALT
WHITE PEPPER
prepare the cauliflower puree by placing the cauliflower, milk, butter, water, cream & cook gently until the cauliflower is soft
drain the cauliflower (keep the liquid) and put in a food processor, add salt, white pepper and a small amount of the liquid, blend until smooth
keep warm or reheat when serving
PORK BELLY
MARINADE
1/4 CUP SOY SAUCE
1/3 CUP SHAOXING RICE WINE
2 TBSP BROWN SUGAR
2 CLOVES GARLIC MINCED
using a paper towel, pat skin of pork belly until it is completely dry. mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. place pork belly into the pan, making sure only the meat touches the marinade and the skin stays completely dry. if the marinade level is too high you can pour some of it out. place in fridge for several hours or overnight.
preheat oven to 175°c. completely line a roasting pan with foil (this will make clean-up much easier). pour 1 inch of water into bottom of pan. place wire rack on top of roasting pan to hold the pork belly. place the pork belly on the wire rack. the pork belly will cook above the water, with the pork drippings dripping down below into the water. make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). spread 1 cup of salt evenly across the pork belly skin. place into top half of oven. bake for about 40 minutes until meat looks cooked.
remove pork belly and increase oven temperature to 240°c. the salt that was poured over pork belly should have formed a crust. remove salt crust from pork belly. wipe off any excess salt from the pork belly skin. once oven has reached desired temperature, place pork belly back into oven. bake for another 30 minutes until skin is completely bubbly and crisp. let pork belly cool a few minutes before cutting and serving.
COOKING THE SCALLOPS
Heat a non-stick or cast-iron pan, add a little oil and sear the scallops on both sides until you get a little colour, season with sea salt
Place the scallops on paper towel prior to serving
ASSEMBLING THE DISH
On a plate place a couple of spoons of the cauliflower puree, then place 4 scallops on each plate. Cut 2 pieces of pork belly with a sharp knife and put on the plate, garnish with baby herb mix, fried carrot julienne & truffle oil
Thanks to SipnSave, the matching wine this week is Coriole Chenin Blanc.
