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Pork Belly Lollipops, Mango Demi-Glace, Pickled Nectarine & Burnt Carrot Miso Purée
Pork Belly Lollipops, Mango Demi-Glace, Pickled Nectarine & Burnt Carrot Miso Purée – Recipe

Crispy pork belly meets sweet mango demi-glace, sharp pickled nectarine and rich burnt carrot miso purée, delivering a bold balance of sweet, savoury, tangy and umami flavours.

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Ingredients per serve

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What you need

Crispy pork belly meets sweet mango demi-glace, sharp pickled nectarine and rich burnt carrot miso purée, delivering a bold balance of sweet, savoury, tangy and umami flavours.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pork belly

    • Cover the pork belly with rock salt, star anise and juniper berries. Refrigerate for 4 hours. Remove from the fridge, rinse off the cure thoroughly and pat dry.
    • Place the pork belly into vacuum bags and seal tightly. Cook in a combi oven using the sous vide setting or alternatively steam at 82°C for a minimum of 8 hours and up to 12 hours (overnight). Once cooked, remove the pork belly from the bags and drain any excess liquid. Transfer to a gastronorm tray, cover with baking paper, then place a second gastronorm tray on top. Add weight to the top tray and refrigerate overnight to press.
    • Once chilled and pressed, cut the pork belly into 3cm x 3cm cubes and skewer. Fry the skewered pork belly in preheated oil at 180°C until golden brown and crispy. Set aside.

  3. Burnt carrot miso purée

    • In a heated pan with olive oil, sauté the carrots and onion until the carrots begin to caramelise. Add the Knorr Vegetable Booster, miso, cream and Knorr Potato Flakes then simmer until the mixture has reduced by half. Blend with a stick blender until smooth.

  4. Mango demi-glace

    • In a pot, combine warm water (2L per 10 serves), Knorr Patak’s Sweet Mango Chutney and Knorr Demi Glace. Bring to the boil, then reduce to a simmer and cook for 2 minutes.

  5. To serve

    • Place the burnt carrot miso purée onto the base of the plate. Glaze the pork belly lollipops with the mango demi-glace and arrange them on top of the purée. Garnish each lollipop with pickled nectarine, then finish with baby endive and micro herbs. Serve with extra Knorr Patak’s Sweet Mango Chutney to the side.
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