Pork Belly With Beetroot & Apple Chutney, Cauliflower Puree & Spinach

1. 1

   Season pork belly, place dish with baking paper on the bottom. Place pork into dish, cover with olive oil and place baking paper on top.

2. 2

   Slow cook at 100 degrees cel, for 3 hours.

3. 3

   Once pork is cooked place on baking paper with another piece of baking paper on top and place something heavy on top to make the piece of pork more uniform.

4. 4

   Blanch cauliflower

5. 5

   Fry garlic and onion

6. 6

   Add cauliflower and puree together with butter, salt, pepper and cream.

7. 7

   Peel and grate beetroot and apple

8. 8

   Add vinegar to pan and caster sugar

9. 9

   Add beetroot, apple, black pepper and onion

10. 10

    Fry until liquid has disappeared

11. 11

    After taking off heat, add horseradish.

12. 12

    Cut pork into portion sizes

13. 13

    Lightly brown skin in pan

14. 14

    place into oven at 250 degrees cel, for 15 mins.

15. 15

    Fry spinach in a pan.

16. 16

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.