Creating Wines of Distinction

Pork Belly with Sautéed Spring Onion and Leek, King Oyster Snow, Charred Orange, Wonton Crisp, Citrus Beurre Blanc, Chervil

Pork Belly with Sautéed Spring Onion and Leek, King Oyster Snow, Charred Orange, Wonton Crisp, Citrus Beurre Blanc, Chervil

Enjoy with the Creation Cool-climate Chenin Blanc

Yields 7 Portions

  • 1.5 kg pork belly, skinned and boneless
  • 2 bunches spring onion
  • 1 bunch leeks
  • 2 large king oyster mushrooms
  • 3 oranges
  • 10 wonton wrappers
  • 1 red onion
  • 900 ml Chenin Blanc
  • 1.4 L orange juice
  • 200 g butter
  • 100 ml oil
  • salt
  • 7 fresh chervil sprigs
  • 100 g maple syrup
  • foil
  • 10 g parsley
  • 10 ml oil

Pork belly

Place the pork belly in a stainless steel baking tray.

Add 1 L orange juice, 750 ml Chenin Blanc and enough water to cover the pork belly.

Cover the tray with foil and cook in the oven for 5 hours at 130° C.

Once done, remove from the oven.

Take the pork belly out of the liquid and transfer to another tray.

Place a second tray on top of the cooked pork.

Cover two clean bricks with foil and place on top of the second tray.

Leave in the fridge overnight.

Take out of the freezer and place on a cutting board.

Cut into 190 g rectangular pieces.

Heat up a pan.

Season the pork belly with salt and sear till crispy.

Transfer to a baking tray and into a 195° C preheated oven for 5 minutes.

Take out of the oven, drizzle with maple syrup and return to the oven for another 5 minutes.

 

Sautéed leeks and spring onions

Slice the leeks lengthwise and then into half-moons.

Slice the spring onions.

Mix with the leeks.

Rinse under cold running water and set aside.

In a pan with 10 ml oil, sauté the leeks and spring onions.

Season with salt and add the parsley.

 

Beurre blanc

Heat up a pan and sauté the red onions till glossy.

Add the rest of the wine (150 ml) and rest of the orange juice (400 ml).

Let it reduce by half.

Whisk in 200 g butter till it forms an emulsion.

 

Wonton crisps

Separate the wonton skins from each other.

In a 180° C pot of oil, deepfry the skins till golden and crispy.

Drain on paper toweling and season with salt.

 

Charred orange

Cut out the segments from the 3 oranges and burn with a blow torch.

 

King oyster snow

Grate the king oyster mushrooms on the fine side of the grater.

 

Chervil

Garnish with the chervil sprigs when plating.

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