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!
You may also like
Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...Jenny Flynn’s Humble Christmas Trifle – Faithlegg
Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford CityIrish Seafood Chowder
Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....