Ingredients
Serves 4
Pork belly
1 kg pork belly, skin on, boneless
1 tsp cinnamon
1 tsp cumin powder
Sea salt
1 tsp coriander seeds, roasted and crushed
Pomegranate dressing
1 pomegranate, deseeded
200mls pomegranate molasses
100mls olive oil
5 diced shallots
50g toasted pine nuts
1 tbsp chopped coriander
2 tbsp honey
Salt to taste
Fetta Foam
1 kg fetta
5g Xantan gum
2 litre milk
Honey to taste
Apple tabouleh
1 apple diced
2 tbsp crushed roasted walnuts
2 tbsp soaked burghul
Extra virgin olive oil
Juice of 1 lemon
Sea salt
2 tbsp coarsely sliced flat leaf parsley
4 leaves of mint, torn
Method
Pork belly
Rub the flesh of the belly with the spices. Cut into a size that will fit into a glad zip lock bag.
Seal and submerge in a water bath. Cook at 100°C for 12 hours (overnight).
Press skin side down and allow to cool. Once set, trim up and render down in a pan until the skin becomes crisp. Cut into desired shapes and serve.
Pomegranate dressing
Mix all ingredients together and season. Drizzle over the pork belly and a little around the plate.
Fetta Foam
In food processor blend feta and milk until it reaches pouring cream consistency. Add just enough honey so you can taste the sweetness. Pass through fine drum sieve.
Put in espuma gun.
Gas twice, shaking vigorously between charges.
Foam onto plate as a garnish.
Store in fridge.
Apple tabouleh
Mix all ingredients together, season and serve with the pork belly.
Note
Lemon Cypriots Sea Salt is avaliable from http://www.demitrisfeast.com/