Photography recipe
Fotografía Chef Signature Chef

METHOD 
  1. Spread abundant salt on the skin and leave to stand for 12 hours.
  2. Rinse and dry carefully.
  3. Separately, finely grind the fennel seeds with the rosemary and garlic.
  4. Sprinkle the herbs on the inner surface of the belly; grate the peel of the lemon and roll up; tie with string.
  5. Cook in the oven at 145ºC for 2 hours, then at...

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METHOD 
  1. Spread abundant salt on the skin and leave to stand for 12 hours.
  2. Rinse and dry carefully.
  3. Separately, finely grind the fennel seeds with the rosemary and garlic.
  4. Sprinkle the herbs on the inner surface of the belly; grate the peel of the lemon and roll up; tie with string.
  5. Cook in the oven at 145ºC for 2 hours, then at 255ºC for 40 minutes (the skin needs to be firm and crunchy).
  6. Set aside at room temperature.
  7. Separately, clean the cauliflower and cook in salted water; remove and blend with the olive oil. Rectify with salt and set aside.
  8. Use a knife to finely cut the red onion and pickle in a solution of water, vinegar, salt and sugar.
  9. In a dryer, dry the olives and blend to obtain a powder.
  10. Put a spoonful of cauliflower purée on a flat plate; add the green salad and top off with a slice of pork belly.
  11. Decorate with fresh mandarin orange, pickled onion and powdered olives. 

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Ingredients 4 persons
  • 650 g clean pork belly (with skin)
  • 45 g fennel seeds
  • 45 g rosemary
  • 5 cloves garlic (clean)
  • 1 yellow lemon
  • 125 g black olives (pitted)
  • 1 fresh fennel
  • 90 g rocket
  • 4 pieces mandarin orange
  • 1 white cauliflower
  • 1 spoonful olive oil
  • 100 g red onion
  • 85 ml red wine vinegar
  • 85 ml water
  • 25 g white sugar
  • Salt to taste.
Recipes. The Cook & Chef Institute