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Recipe: Stuffed English Pork Belly

PUBLISHED: 10:02 19 June 2017

EXG JUL 17 RECIPE WEST

EXG JUL 17 RECIPE WEST

Archant

Csoba Dani originates from Hungary, from a little town close to Budapest. Today he is back at the West Street Vineyard, after working there last year. Here Csoba shares his recipe for stuffed English pork…

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He originally moved to Kent and then moved again to Essex. This time he returns as head chef and he’s looking forward to putting his mark on the menus at West Street Vineyard.

‘Born in Hungary and French trained, I travel extensively when on holiday, especially around Thailand and Indonesia, and I’m going to be putting all of these experiences into the new menus, so it should be interesting.’

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Ingredients

Serves 10-12

For the belly pork

1 whole English pork belly (ideally locally reared outside, boned and skinned)

For the stuffing

1 large handful of parsley, coriander or fennel leaves, or chives (or a mixture of all)

Fresh breadcrumbs (enough to fill the pork pocket)

For the Pomme Williams

Potatoes (enough for 12)

Butter (for mashing)

Seasoning

For the fennel slaw pickling liquid

600ml of water

250ml of white wine vinegar

200g of sugar

For the fennel slaw

1 carrot

1 red onion

1 fennel bulb

1 pear

Blue cheese for crumbling

Method

Slice the pork belly halfway along the length of it to make a 1cm deep cut, therefore creating an envelope which is for the stuffing. Season well and put the pork belly aside while you make your stuffing.

For the stuffing, take a large handful of herbs, plus some of the fennel bulb which will be used later and chives. Trim the pork belly putting the trimmings in a food processor with the herbs and fresh bread crumbs. Season well and bind together. Now stuff the pork belly, roll tightly and tie.

Place the pork belly on a baking tray. In the baking tray put any vegetables you have in your fridge with some garlic cloves and roast in the oven for 2.5 hours at 160C. Leave to rest for half an hour.

Mash the potato with butter and season. Next shape into a pear, then cover in breadcrumbs and deep fry for five minutes and finish off by putting in the oven for a further five minutes to warm through.

For the fennel slaw, boil the ingredients for the liquid and then leave to cool. Slice your vegetables and pear finely and place into the pickling vinegar for a couple of hours. At the last minute when serving, sprinkle some blue cheese on the fennel slaw.

Chef’s Tip:

The cooking liquid left over from the pork makes a delicious jus, which can be dribbled over the meat when serving.

Get the Taste

The West Street Vineyard & Visitor Centre

West Street Wine Barn

West Street

Coggeshall

01376 563303

www.weststreetvineyard.co.uk

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