Twice-cooked Pork Belly

INGREDIENTS

• 1 kg deboned pork belly 
• 1 T salt 
• 1 T pepper
• 1 t smoked paprika
• 2 T corn flour
• 1 T coarse salt
• 2 T hoisin sauce

METHOD

1. Season pork belly with salt, pepper, smoked paprika and roast skin side up for 1 hour on 200∞C and 20 minutes on 180∞C. Allow to rest for 4 to 5 hours. 
2. Remove the skin layer from the pork belly and the fat from the skin.
3. Portion the pork belly into even square pieces with 3 pieces per plate.
4. Once ready to plate, mix pork belly into corn flour and fry till golden.
5. Fry the skins and season with coarse salt.
6. Baste the pork belly with hoisin sauce till completely coated. 

INGREDIENTS

• 500 g samp 
• 80 g onions, peeled and chopped 
• 20 g garlic 
• 100 g butter 
• 100 ml white wine
• 200 ml fresh cream 
• 10 g Parmesan cheese
• 1 t thyme
• 1 t truffle oil
• salt, pepper

METHOD

1. Soak the samp in water for 24 hours. 
2. Boil the samp in salted water until soft.
3. Sauté onions and garlic in butter until translucent.
4. Add the white wine and cook until the alcohol has reduced. 
5. Add the cooked samp to the cooked mix then add cream, Parmesan cheese, chopped thyme and truffle oil.
6. Season to taste with salt and pepper.

INGREDIENTS

• 2 whole corn on the cob
• 80 g clarified butter 

METHOD

1. Boil the corn on medium heat for 45 minutes. 
2. Put into ice water. 
3. Slice the corn into slivers with the head of the corn facing up. 
4. Base the slivers of corn with clarified butter and blow torch until blackened.

INGREDIENTS

• 1 T peeled onion
• 100 g corn kernels
• 1 T salted butter
• 80 ml fresh cream
• 1 T coarse salt

METHOD

1. Sauté the onions and corn kernels in butter. Add cream, salt and cook until completely soft. 
2. Add to the blender and blend until smooth. Once smooth put through a fine sieve. Place in a squeeze bottle or small pipping bag.

INGREDIENTS

• 1 red onion, peeled
• 1 t sugar 
• 1 t salt
• 1 t coriander seeds
• 100 ml apple cider vinegar

METHOD

1. Slice the red onion into little rings.
2. Combine sugar, salt, coriander seeds, apple cider vinegar in a pot and bring to a boil.
3. Add the onions to the liquid and remove from the stove.
4. Once cooled place onions in a pickling jar and preserve. 

INGREDIENTS

• 80 g popcorn seeds
• 50 ml canola oil
• 1 t salt 
• 5 g smoked paprika

METHOD

1. Add popcorn seeds to oil and cook until they pop.
2. Season with salt and smoked paprika.