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

Name: Pork Belly With Beetroot & Apple Chutney, Cauliflower Puree & Spinach
Ingredients: Boneless pork belly; Olive oil; 1/2 Cauliflower; 6 garlic cloves; 1 onion; Seasoning; Cream; Butter; 2 small-medium beetroot; 1 large granny smith apple; 1/2 cup Vinegar; 5 TBspns Caster sugar; 6-8 Peppercorns; 1 teaspoon Horseradish; Bunch of Spinach

15 ingredients

1 steps

Ingredients

Boneless pork belly
Olive oil
1/2 Cauliflower
6 garlic cloves
1 onion
Seasoning
Cream
Butter
2 small-medium beetroot
1 large granny smith apple
1/2 cup Vinegar
5 TBspns Caster sugar
6-8 Peppercorns
1 teaspoon Horseradish
Bunch of Spinach

Directions

1

{"0":"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.","1":"Slow cook at 100 degrees cel, for 3 hours.","2":"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":"Blanch cauliflower","5":"Fry garlic and onion","6":"Add cauliflower and puree together with butter, salt, pepper and cream.","8":"Peel and grate beetroot and apple","9":"Add vinegar to pan and caster sugar","10":"Add beetroot, apple, black pepper and onion","11":"Fry until liquid has disappeared","12":"After taking off heat, add horseradish.","15":"Cut pork into portion sizes","16":"Lightly brown skin in pan","17":"place into oven at 250 degrees cel, for 15 mins.","19":"Fry spinach in a pan.","21":"Enjoy."}