Dilmah Seven Star TeaDilmah Seven Star Tea

Nilagama Single Estate Tea Cured Free Range Pork Belly, Sweet Corn Custard, Pickled Red Cabbage and Crab Apple

Food : Appetisers

Nilagama Single Estate Tea Cured Free Range Pork Belly, Sweet Corn Custard, Pickled Red Cabbage and Crab Apple

Ingredients

FIRST DISH COMPONENT
Tea Cured Pork Belly
• 15 tea bags Dilmah Watte Single Estate - Nilagama Estate Flowery Broken Orange Pekoe
• 2 teaspoons Grey Guerande Sea Salt
• 1 teaspoon Castor Sugar
• Pinch of White Pepper
• 500g free range pork belly (Porchetta)
SECOND DISH COMPONENT
Pickled Red Cabbage and Crab Apple
• 1 cup finely sliced Red Cabbage
• 4 Crab Apples
• 100ml White Balsamic Vinegar
• 200ml Water
• 2 teaspoons fresh Turmeric
• 1 teaspoon yellow Mustard seeds
• 2 Bay leaves
• 1 clove Garlic
• 2 teaspoons Castor
THIRD DISH COMPONENT
Sweet Corn Custard
• 1 ear of Sweet Corn
• 100ml Whole Milk
• 100ml thickened Cream
• 4 free range Egg yolks
• Ghee
• White pepper
• Sea salt

Method

FIRST DISH COMPONENT
Tea Cured Pork Belly
  • Using a spice grinder, combine all ingredients except the pork and process to a fine powder.
  • Take the pork belly and remove any hairs that are present on the belly with a razor or a kitchen blow torch. Lay the belly out, skin side down onto a clean, dry surface. Now, using a sharp cook’s knife carefully separate the skin from the meat, leaving 1 inch of the skin connected, as this will be used for the final ‘wrap’.
  • Butterfly the pork belly (similar to ‘opening a book’) and evenly distribute the tea cure over the belly and roll tightly. Wrap the skin around the Tightly wrap in chux or muslin cloth and cling film. Refrigerate for a maximum of 48 hours.
  • Tie up the rolled belly and truss with butcher’s twine.
  • Set up a steamer with a pinch of sea salt, the belly will need at least 2 hours to cook, so the steamer will need to be topped up from time to time.
  • To test that the belly is cooked, carefully penetrate the skin, and if there is little or no resistance the belly is ready. Refrigerate until the belly ‘firms’, approximately 2 hours.
SECOND DISH COMPONENT
Pickled Red Cabbage and Crab Apple
  • In a 5 litre saucepan combine all ingredients (excluding red cabbage and crab apples) and bring to the boil, reduce to a simmer for 10 minutes. Add crab apples and cook for a further 5 minutes, remove and cool. Strain liquid over red cabbage, check seasoning, cover and allow to steep until cool.
THIRD DISH COMPONENT
Sweet Corn Custard
  • Clean and cut away kernels of sweet corn, sauté corn in a 2 litre saucepan until tender.
  • Add milk and cream and simmer for 5-6 minutes. Remove from the heat, add egg yolks, quickly mix through and return to a low heat for 2-3 minutes, stirring constantly until the mixture thickens. Place mixture into a processor and process until smooth, check seasoning, strain, cover and keep warm.

The range of Dilmah Tea used

  • Dilmah Watte Boutique Tea

The variety of Dilmah Tea used in the recipe

  • Watte Single Estate Nilagama Estate FBOP

Created by : Paul Foreman