Ingredients
Boneless pork belly
Olive oil
1/2 Cauliflower
6 garlic cloves
1 onion
Seasoning
Cream
Butter
2 small-medium beetroot
1 large granny smith apple
1/2 cup Vinegar
5 TBspns Caster sugar
6-8 Peppercorns
1 teaspoon Horseradish
Bunch of Spinach
Preparation
Season pork belly, place dish with baking paper on the bottom. Place pork into dish, cover with olive oil and place baking paper on top. Slow cook at 100 degrees cel, for 3 hours. Once pork is cooked place on baking paper with another piece of baking paper on top and place something heavy on top to make the piece of pork more uniform.
Blanch cauliflower Fry garlic and onion Add cauliflower and puree together with butter, salt, pepper and cream.
Peel and grate beetroot and apple Add vinegar to pan and caster sugar Add beetroot, apple, black pepper and onion Fry until liquid has disappeared After taking off heat, add horseradish.
Cut pork into portion sizes Lightly brown skin in pan place into oven at 250 degrees cel, for 15 mins.
Fry spinach in a pan.
Enjoy.
