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Cauliflower, rocket & crisp
pork belly salad
1 pork belly, boneless
5 cloves garlic crushed
1 cup course salt
1 cup thyme
4 bay leaves crushed
1L Morgenster Extra Virgin Olive Oil (suggest you use the 5l can for
this purpose)
3 heads cauliflower
100g rocket
1 cup gherkins cut into small dice
2 cups walnuts
Combine the salt, garlic, thyme & bay and rub the pork
belly, leave to cure for 6 hours, turning every 2 hours. Rinse the
belly and place in a roasting pan in the litre of olive oil and
confit slowly in the oven (120?) for about 2hrs. Remove from the
oven and leave to cool in the oil.
Break the cauliflower into flourets and cook briefly in
boiling salted water. Refresh the cauliflower in ice cold water, the
cauliflower must be cooked but remain crisp.
Cut the pork into a 1cm dice and fry in a pan until golden
brown & crisp.
Dress the cauliflower with the dressing and arrange on a
plate with the rocket, walnuts, gherkins & pork belly.
Dressing
6 yolks
3 tblsp Dijon mustard
450ml Morgenster Extra Virgin Olive Oil
350ml cream
100ml verjuice or lemon juice
Salt, pepper & nutmeg
Whisk the egg yolks, mustard & a pinch of salt together.
Gradually whisk in the oil to make a mayo. Slowly add the cream to
make a thick dressing. Add the verjuice or lemon juice and season
with salt, pepper and a pinch of nutmeg
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