main · Cooking course

Serves 8

Ingredients

• Pork belly — 1 kg
• Sea salt — 50 g
• Lemons — 1 pc
• Rosemary — 3 sprigs
• Thyme — 3 sprigs
• Savoy cabbage — 400 g
• French green beans — 400 g
• Carrot — 100 g
• Butter — 20 g
• Olive oil — 20 ml
• White wine vinegar — 50 ml
• Maple syrup — 50 ml
• Coriander seeds — 1 tsp
• Cayenne pepper — to taste
• Balsamic glaze — to taste
• Lime — 1 pc
• Chili pepper — to taste
• White pepper — to taste
• Salt — to taste
• Mustard seeds — 1 tsp

Instructions

Dry brine

1. Mix salt and white pepper in a bowl.
2. Zest the lime and lemon (top layer only). Add to the bowl.
3. Chop rosemary and thyme with their stems and add.
4. Combine everything in the bowl — that’s the rub.
5. Place the pork belly in the dish you’ll roast it in. Sprinkle one side with the rub, flip, sprinkle the other side. Smooth the rub lightly.
6. Cover with cling film and chill 2 hours.

Pork

1. Once cured, preheat the oven to 225 °C.
2. Rinse the rub off and pat the pork dry with paper towels.
3. Score the fat in several places.
4. Roast at 225 °C for 15 min.
5. Once the fat has rendered, drop to 120 °C and cook 1 h–1 h 15 min depending on weight.
6. Finish at 180 °C for 20–30 min to develop flavours and crust. Start the garnish at this stage.

Garnish

1. Finely shred the savoy cabbage.
2. Put a sauté pan or deep skillet on the heat, add a little olive oil, the carrot, a pinch of salt, white pepper, and white wine vinegar.
3. Slowly reduce the vinegar; add maple syrup. Stir.
4. Add the cabbage, mustard seeds, coriander, a touch of cayenne and chili dice.
5. Take off the heat and finish the vegetables on residual warmth. Stir and rest.
6. Cut the French green beans small (0.5 cm) and blanch in salted water for 1.5 minutes.
7. Drain; add the beans to the pan and stir.

Serving

1. Move the pork to a cutting board, slice off a few pieces, then cut them into smaller portions.
2. Mound the garnish in the centre of the plate. Arrange the meat in a circle around it.
3. Decorate with dots of balsamic glaze around the plate.