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Apple cider braised pork belly served with wood smoked apple salsa
Recipe by Slippery Spoon Kitchen
nothambutman.com/slippery-spoon-kitchen
Serves 6
Oven Temp:150
Ingredients
One1.5 kg deboned skin off pork belly
500ml apple cider
1 onion sliced
1 leek chopped
1 lemongrass stalk chopped
1 bunch of thyme
2 apples sliced
Salt and pepper
Ingredients for the salsa
2 tomatoes chopped up into cubes
1 Red Onion finely chopped
10g fresh coriander finely chopped
1 Spring onion Finley Chopped
Salt and Pepper
1 tablespoon extra virgin olvie oil
1 table spoon lemon juice
Apple wood Chips and a Smoke Gun
Method
Place the Pork Belly in a deep oven dish.
Place the rest of the ingredients over and around the pork belly.
Season with salt and pepper.
Cover tightly with foil and place in the oven for 5 to 6 hours or until tender.
Prepare the salsa by mixing all the ingredients together.
Place in a sealable plastic bag fill the bag with smoke using your smoke gun. Seal the bag for 10 min.
Smoking with a smoke gun
Place your salsa in a sealable zip lock bag
Place the wood chips in a smoke gun and ignite the wood chips with a lighter
Place the pipe of the smoke gun inside the bag and switch on the smoke gun.
Allow the bag to fill with the smoke and and seal the bag.
Allow to the smoke to infuse the salsa for 10 min and remove from the bag.
Serving:
Cut the pork belly in to 100g slices and sprinkle the smoked salsa over the top and garnish with fresh coriander.
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