Nilagama Single Estate Tea Cured Free Range Pork Belly, Sweet Corn Custard, Pickled Red Cabbage and Crab Apple

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Paul Foreman

Ingredients

FIRST DISH COMPONENT
Tea Cured Pork Belly

15 tea bags Dilmah Watte Single Estate - Nilagama Estate Flowery Broken Orange Pekoe
2 teaspoons Grey Guerande Sea Salt
1 teaspoon Castor Sugar
Pinch of White Pepper
500g free range pork belly (Porchetta)

SECOND DISH COMPONENT
Pickled Red Cabbage and Crab Apple

THIRD DISH COMPONENT
Sweet Corn Custard

FIRST DISH COMPONENT
Tea Cured Pork Belly

Using a spice grinder, combine all ingredients except the pork and process to a fine powder.
Take the pork belly and remove any hairs that are present on the belly with a razor or a kitchen blow torch. Lay the belly out, skin side down onto a clean, dry surface. Now, using a sharp cook’s knife carefully separate the skin from the meat, leaving 1 inch of the skin connected, as this will be used for the final ‘wrap’.
Butterfly the pork belly (similar to ‘opening a book’) and evenly distribute the tea cure over the belly and roll tightly. Wrap the skin around the Tightly wrap in chux or muslin cloth and cling film. Refrigerate for a maximum of 48 hours.
Tie up the rolled belly and truss with butcher’s twine.
Set up a steamer with a pinch of sea salt, the belly will need at least 2 hours to cook, so the steamer will need to be topped up from time to time.
To test that the belly is cooked, carefully penetrate the skin, and if there is little or no resistance the belly is ready. Refrigerate until the belly ‘firms’, approximately 2 hours.

SECOND DISH COMPONENT
Pickled Red Cabbage and Crab Apple

In a 5 litre saucepan combine all ingredients (excluding red cabbage and crab apples) and bring to the boil, reduce to a simmer for 10 minutes. Add crab apples and cook for a further 5 minutes, remove and cool. Strain liquid over red cabbage, check seasoning, cover and allow to steep until cool.

THIRD DISH COMPONENT
Sweet Corn Custard

Clean and cut away kernels of sweet corn, sauté corn in a 2 litre saucepan until tender.
Add milk and cream and simmer for 5-6 minutes. Remove from the heat, add egg yolks, quickly mix through and return to a low heat for 2-3 minutes, stirring constantly until the mixture thickens. Place mixture into a processor and process until smooth, check seasoning, strain, cover and keep warm.