Blueberry and chilli molasses-glazed belly of pork with whipped feta, yoghurt and cumin salad

3 May

Blueberry and chilli molasses-glazed belly of pork with whipped feta, yoghurt and cumin salad.

20130503-152127.jpg
This recipe is originally made by Silvena Rowe, I just love her passion of middle eastern herbs and spices , this dish sounds sickly sweet but the feta and cumin salad cuts through the sweetness of the blueberry molasses to utterly compliment it . A totally fantastic dish to try for pork belly lovers 😉

Ingredients

20130503-152502.jpg
Less than 30 mins
preparation time
Over 2 hours
cooking time
Serves 4
For the belly of pork
• 800g/1lb12oz lean belly of pork
• 800ml/1 pint 8fl oz rich chicken stock
• ½ tsp cumin seeds
• ½ tsp fennel seeds
… • ½ tsp crushed cardamom
For the blueberry molasses
• 350g/12oz frozen blueberries, defrosted
• 125ml/4fl oz water
• 2 tbsp caster sugar or honey
• 2 tbsp lemon juice
• ½ tsp mild chilli flakes
• salt and freshly ground black pepper
For the salad
• 55g/2oz feta cheese, crumbled
• 3 tbsp plain yoghurt
• ½ tsp ground cumin
• 2 Baby Gem lettuces, leaves only
• ¼ tsp cumin seeds
• ¼ tsp black sesame seeds

Preparation method
1. For the belly of pork, preheat the oven to 150C/300F/Gas 2.
2. Place the pork belly in a deep roasting tin and pour over the chicken stock – it should come about half-way up the pork belly.
3. Scatter over the spices, cover the tin with aluminium foil and cook in the oven for 2-4 hours, or until very tender.

20130503-152746.jpg

20130503-152817.jpg

20130503-152830.jpg
4. Remove from the oven, drain off the liquid and let the meat cool completely.

20130503-153023.jpg

20130503-153034.jpg
5. For the blueberry molasses, place the blueberries and water in a food processor or blender and blend to a purée.

20130503-153221.jpg
6. Place the purée in a saucepan and add the sugar, lemon and chilli flakes. Bring to a boil and simmer for 40-60 minutes, or until the mixture becomes thick and syrupy. Season with salt and freshly ground black pepper, adding more chilli if you like a little more spice.

20130503-153341.jpg

20130503-153350.jpg

20130503-153416.jpg

20130503-153424.jpg

20130503-153433.jpg
7. Preheat the oven to 240C/475F/Gas 9. Remove the thick layer of skin and fat from the pork belly and discard. Place the pork in a clean roasting tin and glaze the top and side of the meat with the blueberry molasses.

20130503-153741.jpg

20130503-153754.jpg
8. Place the pork in the oven for 5-6 minutes, or until the top is caramelised and slightly crisp.

20130503-53910.jpg
9. For the salad, whip the feta, yoghurt and ground cumin together in a bowl. Season with salt and freshly ground black pepper then place in a clean bowl with the salad leaves. Mix well, then sprinkle with the cumin and sesame seeds

20130503-154141.jpg

20130503-154149.jpg

20130503-154204.jpg

20130503-154315.jpg

20130503-154325.jpg

20130503-154338.jpg

20130503-154347.jpg

20130503-154402.jpg
10. Cut the pork into squares and serve with the salad

20130503-154500.jpg

20130503-154507.jpg

20130503-154518.jpg

20130503-154525.jpg

20130503-154536.jpg

This recipe is an absolute must! If still not sure or scared to do it yourself I’m offering my services as private chef and will come and cook it for you.
For More info please mail or call :
simon.bingham@simons-sauces.com
(0031) 0642297107
For callers outside the Netherlands please omit the 0 before the 6.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: