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Prep Time
30 Minutes
Cooking Time
120 Minutes
Serves
4-6 People
Ingredients
Pork Belly:
- 180g cooked pork belly (see below)
- 160g sausage cut into small strips
- 160g bacon cut into small strips
- 320g diced potato
- 320mls potato soup (see below)
- 80mls parsley oil
- 300g cooked baby
- spinach (800g uncooked)
- 50g butter
- 20g chopped chives
Potatoe Soup:
- 1L chicken stock
- 5 shallots
- 6 potatoes
- 2 cloves garlic
- 3 sprigs thyme
- 20g butter
- 100 ml milk
Method
Step 1 – Pork Belly: You will need 2kg of pork belly. Slow Cook the 2kg pork belly in a roasting tray with 500L chicken stock and mire poix for 2 hours at 170°. Take out of oven and place between 2 clean chopping boards, press and chill. When cold cut into square 150g portions.
Step 2 – Potato Soup: Sauté the shallots, garlic and thyme in butter until soft, add the 100mls milk peeled potatoes, stock and cook for 20 minutes, blend in a blender, pass and season. To serve: Sear belly in a hot pan and roast in a hot oven until golden brown. Heat the sausage, bacon, potato in the soup and finish with chopped chives. Sauté spinach in butter and assemble!
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The Kitchen @ Gorey's space is a showcase for some great local food. The well constructed menu, which suits all tastes features a bevy of local producers from Fish Merchants to a soft fruit farmer and cheese maker.