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List of ingredients for Breaded belly of pork fingers with creamy cabbage and red wine jus


====to slow cook the pork belly====

* ''use whatever similar Vegetables you have to Hand''
* 2 kg boneless Pork bellies, skin removed
* 1 Leek, chopped into rings
* 4 Cloves of garlic, unpeeled and smashed under a knife
* 2 sticks of Celery, with leaves if possible, chopped into moons
* 2 Carrots, Split down the middle
* 1 Parsnip, guess, Split down the middle
* Half a Turnip, cut into chunks
* A handful of Tomatoes, halved
* A bunch of Fresh herbs, Thyme and Sage are good with this
* 300 ml Red wine
* 400 ml of Chicken stock
* Splash of Light soy sauce
* Pinch of Chilli powder
* A pinch of Sea salt and Freshly ground black pepper
==== for the breaded pork fingers====

* Half a Cup of Plain flour
* Half a teaspoon of Tex-Mex seasoning [or whatever you fancy to give them a little lift]
* 2 large Eggs, beaten
* 1 Cup of Panko Breadcrumbs
* Rapeseed oil for shallow Frying
====for the creamy cabbage====

* 1 small Savoy cabbage
* 300 ml pot of Single cream
* Freshly chopped Parsley
* Salt and Pepper

===Method===
* Sautee the Leeks (or Onions), Celery and Garlic in a little Olive oil for a few minutes
* Add the Tomatoes and Red wine and heat for 3 or 4 minutes
* Place the chopped Vegetables in the base of a Roasting tray, large enough to accommodate both Pork bellies
* Arrange the Fresh herbs over the Vegetables and sprinkle with Salt and Pepper
* Sit the Pork bellies, on top of the Vegetables, fatty side to the top
* Pour the Wine mixture over the Pork bellies
* Pour the Stock around the side of the Pork
* Cover with just enough Tin foil to stop the Pork from Drying out. Don't completely cover as you want the Stock to reduce while the pork cooks
* Slow cook in the middle of the Oven for about 3 hours
* Remove the Pork and allow to cool
* Drain the Stock for later and discard the Vegetables
* Press the Pork under a heavy weight for a few hours at least. I used a Granite pizza stone. Hardly any liquid comes from the pork but the Meat is compressed a little more
====cooking the breaded pork fingers====
* Cut each Pork belly into four square 'fingers'
* Beat the 2 Eggs into a bowl and season the Plain flour with Tex-Mex seasoning or just Salt and Pepper and add to another bowl
* Add the Panko Breadcrumbs to a final bowl
* Heat the Rapeseed oil in a Frying pan, meanwhile Bread the Pork fingers
* Press a Pork finger into the seasoned Flour so it is completely covered
* Dredge the finger through the Egg wash and then press each side into the Breadcrumbs - don't forget the ends. repeat for all the fingers
* Shallow fry the Breaded Pork in Rapeseed oil. Cook each side until it is golden Brown, then turn over onto an Uncooked edge
====red wine jus====
* Scrape and discard any Fat from the cooled Stock and press through a Sieve
* Heat the Stock in a Saucepan and reduce by about half.
====creamy savoy cabbage====
* Separate the leaves, remove and discard the stems from the middle of each leaf, place the leaves together and chop into strips
* Drop into Boiling Salted water and allow to return to the Boil, then drain
* Plunge into a bowl of cold water to retain the colour. Cold water does the job just as well as iced water to my mind
* Heat the Single cream and a knob of Butter in a pan and season. Add the Cabbage and gently heat until warmed through. I used half of the Cream in the cabbage and half in the Mashed potatoes.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Breaded_belly_of_pork_fingers_with_creamy_cabbage_and_red_wine_jus

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