Mon, 18 December 2017
For the Pork
1lb Pork Belly, rined removed and trimmed of excess fat
½ tsp. Ground Cinnamon
½ Fresh Nutmeg
Sea Salt/Pepper
2 sprigs of Fresh Thyme
1 Carrot washed well no need to peel
1 Bulb of Garlic
2 Apples
Cola Pears
4 Mini Pears
½ litre Coca Cola
2 star anise
1 Cinnamon Stick
Cider Pear Puree
4 pears (Bottom half of pear)
½ pint cider
1ltr Apple Juice
Pork:
Trim any excess fat of Pork, using a knife fold open the belly.
Rub cinnamon into belly, sprinkle fresh thyme over the belly, Grate the nutmeg over the belly and season with salt and ground black pepper
Place in casserole dish, along with chopped up apples, carrot, cut garlic in half and place in dish (skin on) and some more thyme
Cover with Apple juice, place lid dish and cook for 2.5hrs in slow oven at 135c. When finished take out of oven and let pork cool in the liquor
To re-heat: take pork out of liquor when cooled; Cut into portion size and re-heat in oven of 180c until nice and crispy.
Cola Pears: Peel pears, cut pear diagonally 13 up, poach the stork side pieces in cola, star anise and cinnamon, until softened.
Cider Pear Puree: Remove core of remaining pears and chop, place in pot with cider and cook until soft, when soft puree with stick blender.
