Pork Belly Roll with Apples and Celery Purée

⏳ Time

7 hours

🥕 Ingredients

🍽️ Servings

Description

If you don't have the option to vacuum-seal the pork, you can use regular heat-resistant bags, which should be tightly tied to prevent water from entering.

Ingredients

Green Apples - 2 pieces
Salted pork belly - 28.2 oz
Celery salt - 21.2 oz
20% Sour Cream - 3.5 oz
Ramsons - 3.5 oz
Chicken Broth - 7 fl oz
Butter - 1.8 oz
Ocean salt - 4.4 oz
Salt - to taste
Honey - 2 spoons

Step by Step guide

Step 1

Rub the pork belly with coarse salt, roll it up with kitchen twine, and place it in the refrigerator for 24 hours.

Step 2

Then vacuum seal it, place it in water heated to about 176°F, and leave it there for six hours.

Step 3

Peel the celery, cut it into cubes, and boil in salted water. Mix with sour cream and mash to a puree.

Step 4

Remove the core from the apples and bake them in an oven preheated to 356°F for half an hour. Five minutes before they are done, drizzle the apples with honey.

Step 5

Heat the butter with the chicken broth in a saucepan, add the ramps, and blanch them for one to two minutes. Season with salt if needed.

Step 6

Remove the pork from the vacuum-sealed bag and place it in an oven preheated to 482°F for fifteen minutes.

Step 7

Cut the cooked pork into portions. Place a piece of pork on each plate, add a bit of sauce with ramsons, serve with celery puree and half a baked apple.