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