Dilmah Seven Star Tea

SOUS VIDE PORK BELLY AND SCALLOPS

Food : Main Courses

SOUS VIDE PORK BELLY AND SCALLOPS

Ingredients

  • 400g Pork Belly
  • 5 Scallops*
  • 10 Grapes
  • 2 pnt Micro Sorrel
  • 2 pnt Micro Arugula

* Pre-heat a saucepan to a very high heat. Lightly seal scallops for 40 seconds on each side until caramelised.

Pork Brine

  • 150g Honey
  • 12 Bay Leaves
  • 1 Bunch Rosemary
  • 1 Bunch Flat-Leaf Parsley
  • 65g Garlic Cloves, crushed, skin left on
  • 20g Black Peppercorns
  • 150g Salt
  • 2Lt Water
  • 150g Honey

Pork Belly Sous Vide

  • 80g Pork Belly
  • 40g Lard (fat)

Chorizo

  • 100g Chorizo, diced (3cm x 3cm)

Cauliflower Puree

  • ½ Head Cauliflower, stem and tough stalks trimmed.
  • Florets, roughly chopped
  • 125ml Milk
  • 50ml Cream
  • 1 Onion, diced fine
  • 100g Butter
  • 1 Bunch Thyme

Carrot Puree

  • 2 Carrots
  • 20g Olive Oil
  • Salt
  • Pepper

MethodPork Brine

  • Mix all ingredients together and pour liquid over Pork Belly for 24 hours. Take Pork Belly out of liquid and tap dry.

Pork Belly Sous Vide

  • Cut pork belly into portion sizes and place into vacuum sealed bags with lard then seal.
  • Cook pork belly in sous vide machine at 85°C for 9 hours.

Chorizo

  • Sear chorizo in hot pan with oil until golden in colour.

Cauliflower Puree

  • Sweat cauliflower with the mushrooms and onion in 100g butter in pan.
  • Add milk and cream and bring to a simmer.
  • When the cauliflower has turned translucent (about 10 minutes), add the thyme leaves and then blend. Finally pass your mixture through a sieve.

Carrot Puree

  • Place the carrots on a grill plate or under the grill to burn the skin off.
  • When the skin is dark, place the carrots in a steamer and cook until tender.
  • Place the carrots in a blender, season with salt, pepper and the olive oil and blend to a very smooth puree. Expect the puree to be very dark.

Created by : Geoff Laws