Pork belly baps with poached rhubarb recipe
To make the pork belly baps, place the pork in a deep saucepan, cover with water and add a couple of pinches of salt. Bring to the boil and cook for 15 minutes. Preheat the oven to 220C/220C Fan/Gas 9. Remove the pork belly from the pan and pat dry with kitchen paper. Transfer to a roasting tin and add the vinegar and a good drizzle of vegetable oil. Sprinkle over a good pinch of sea salt, then rub everything into the scored skin. Roast for 30–45 minutes, keeping an eye on it, until the skin is uniformly golden and crisp, and the roasting juices run clear when you pierce the meat with a sharp knife. Remove from the oven and leave to rest. To make the poached rhubarb, bring the cider, brown sugar, cinnamon stick and grenadine syrup to the boil in a non-reactive saucepan. Turn the heat to low, drop in the rhubarb and poach for 10 minutes, or until tender but not falling apart. Leave to cool.If making the deep-fried aubergine as a vegetarian version, lightly season the aubergine with salt and leave for 10 minutes to draw out any moisture. Preheat a deep fat fryer to 190C. Dust the aubergine in the flour. Place the egg and milk in a shallow bowl, beat together and dip the aubergine into the egg and milk. Finally dip into the oats, breadcrumb and seeds. Deep-fry for 4–5 minutes until golden and season well with salt and pepper. To make the fries, heat the vegetable oil in a deep fat fryer or heavy-based saucepan to 140C. Fry the potato and sweet potato in the hot oil for 5 minutes. Carefully remove from the fryer with the fryer basket or a slotted spoon. Place the shallots into the milk then the flour, then deep fry for 1-2 minutes. Drain on kitchen paper. Place the cooked fries into a bowl and top with the crispy onions, spring onions, chives and soured cream.To make the mayonnaise, mix the egg yolk with the vinegar and mustard in a bowl. Ever so slowly, trickle in the oil, whisking all the while, until you have a smooth, thick mayonnaise. Add a good squeeze of lemon juice, a pinch of smoked paprika and season well with salt and pepper.Slice the pork belly into 1cm/½in slices that will fit into the baps and fry in a skillet or heavy-based frying pan with a very small amount of vegetable oil over a medium heat until crispy. To serve, fill each bun with a slice or two of pork belly, a few sticks of poached rhubarb, a small handful of salad leaves and a good drizzle of the smoky mayonnaise. Replace the pork belly with fried aubergine if making a vegetarian version. To make the pork belly baps, place the pork in a deep saucepan, cover with water and add a couple of pinches of salt. Bring to the boil and cook for 15 minutes. Preheat the oven to 220C/220C Fan/Gas 9. Remove the pork belly from the pan and pat dry with kitchen paper. Transfer to a roasting tin and add the vinegar and a good drizzle of vegetable oil. Sprinkle over a good pinch of sea salt, then rub everything into the scored skin. Roast for 30–45 minutes, keeping an eye on it, until the skin is uniformly golden and crisp, and the roasting juices run clear when you pierce the meat with a sharp knife. Remove from the oven and leave to rest. To make the pork belly baps, place the pork in a deep saucepan, cover with water and add a couple of pinches of salt. Bring to the boil and cook for 15 minutes. Preheat the oven to 220C/220C Fan/Gas 9. Remove the pork belly from the pan and pat dry with kitchen paper. Transfer to a roasting tin and add the vinegar and a good drizzle of vegetable oil. Sprinkle over a good pinch of sea salt, then rub everything into the scored skin. Roast for 30–45 minutes, keeping an eye on it, until the skin is uniformly golden and crisp, and the roasting juices run clear when you pierce the meat with a sharp knife. Remove from the oven and leave to rest. To make the poached rhubarb, bring the cider, brown sugar, cinnamon stick and grenadine syrup to the boil in a non-reactive saucepan. Turn the heat to low, drop in the rhubarb and poach for 10 minutes, or until tender but not falling apart. Leave to cool. To make the poached rhubarb, bring the cider, brown sugar, cinnamon stick and grenadine syrup to the boil in a non-reactive saucepan. Turn the heat to low, drop in the rhubarb and poach for 10 minutes, or until tender but not falling apart. Leave to cool. If making the deep-fried aubergine as a vegetarian version, lightly season the aubergine with salt and leave for 10 minutes to draw out any moisture. Preheat a deep fat fryer to 190C. Dust the aubergine in the flour. Place the egg and milk in a shallow bowl, beat together and dip the aubergine into the egg and milk. Finally dip into the oats, breadcrumb and seeds. Deep-fry for 4–5 minutes until golden and season well with salt and pepper. If making the deep-fried aubergine as a vegetarian version, lightly season the aubergine with salt and leave for 10 minutes to draw out any moisture. Preheat a deep fat fryer to 190C. Dust the aubergine in the flour. Place the egg and milk in a shallow bowl, beat together and dip the aubergine into the egg and milk. Finally dip into the oats, breadcrumb and seeds. Deep-fry for 4–5 minutes until golden and season well with salt and pepper. To make the fries, heat the vegetable oil in a deep fat fryer or heavy-based saucepan to 140C. Fry the potato and sweet potato in the hot oil for 5 minutes. Carefully remove from the fryer with the fryer basket or a slotted spoon. Place the shallots into the milk then the flour, then deep fry for 1-2 minutes. Drain on kitchen paper. Place the cooked fries into a bowl and top with the crispy onions, spring onions, chives and soured cream. To make the fries, heat the vegetable oil in a deep fat fryer or heavy-based saucepan to 140C. Fry the potato and sweet potato in the hot oil for 5 minutes. Carefully remove from the fryer with the fryer basket or a slotted spoon. Place the shallots into the milk then the flour, then deep fry for 1-2 minutes. Drain on kitchen paper. Place the cooked fries into a bowl and top with the crispy onions, spring onions, chives and soured cream. To make the mayonnaise, mix the egg yolk with the vinegar and mustard in a bowl. Ever so slowly, trickle in the oil, whisking all the while, until you have a smooth, thick mayonnaise. Add a good squeeze of lemon juice, a pinch of smoked paprika and season well with salt and pepper. To make the mayonnaise, mix the egg yolk with the vinegar and mustard in a bowl. Ever so slowly, trickle in the oil, whisking all the while, until you have a smooth, thick mayonnaise. Add a good squeeze of lemon juice, a pinch of smoked paprika and season well with salt and pepper. Slice the pork belly into 1cm/½in slices that will fit into the baps and fry in a skillet or heavy-based frying pan with a very small amount of vegetable oil over a medium heat until crispy. To serve, fill each bun with a slice or two of pork belly, a few sticks of poached rhubarb, a small handful of salad leaves and a good drizzle of the smoky mayonnaise. Replace the pork belly with fried aubergine if making a vegetarian version. Slice the pork belly into 1cm/½in slices that will fit into the baps and fry in a skillet or heavy-based frying pan with a very small amount of vegetable oil over a medium heat until crispy. To serve, fill each bun with a slice or two of pork belly, a few sticks of poached rhubarb, a small handful of salad leaves and a good drizzle of the smoky mayonnaise. Replace the pork belly with fried aubergine if making a vegetarian version.