Crispy Pork Crackling with Apple Gremolata and Raspberry Split Jus
With many types of pork belly dishes out there, this simple recipe will attract diners' eyes and help your restaurant stay ahead of the competition. The brown butter raspberry split jus gives a nutty yet refreshing note to your sauce, while the apple puree and gremolata salad leaves a tangy and anise aftertaste to complement the fattiness of the pork belly.
Ingredients
Crispy Pork Crackling with Apple Gremolata and Raspberry Split Jus
−
+
$885.0
Crispy Pork Crackling
Pork Belly
/g
1000.0 g
0%
Salt
/g
124.0 g
0%
Knorr Lime Flavoured Powder 400g
/g
10.0 g
0%
Points
Knorr Chicken Seasoning Powder 1kg
/ml
15.0 ml
0%
Points
Pepper
/g
8.0 g
0%
Mustard Powder
/g
50.0 g
0%
Water
/g
500.0 g
0%
Raspberry Split Jus
Knorr Demi Glace Brown Sauce Mix 1kg
/g
20.0 g
0%
Points
Water
/ml
200.0 ml
0%
Raspberry Vinegar
/ml
50.0 ml
0%
Red Wine
/ml
50.0 ml
0%
Sugar Syrup
/ml
50.0 ml
0%
Brown Butter
/ml
300.0 ml
0%
Herb Gremolata Salad
Extra Virgin Olive Oil
/ml
20.0 ml
0%
Parsley
/g
15.0 g
0%
Chervil
/g
15.0 g
0%
Fresh Tarragon
/g
15.0 g
0%
Dill
/g
15.0 g
0%
Arugula Leaves
/g
30.0 g
0%
Knorr Lime Flavoured Powder 400g
/g
5.0 g
0%
Points
Water
/ml
20.0 ml
0%
Black Pepper
/g
4.0 g
0%
Sea Salt
/
0.0
0%
Apple Puree
Granny Smith apples, peeled and diced
/g
300.0 g
0%
Apple Juice
/ml
30.0 ml
0%
Butter
/g
60.0 g
0%
Sea Salt
/g
3.0 g
0%
/
Crispy Pork Crackling
-
Pork Belly 1000.0 g
-
Salt 124.0 g
-
Pepper 8.0 g
-
Mustard Powder 50.0 g
-
Water 500.0 g
Raspberry Split Jus
-
Water 200.0 ml
-
Raspberry Vinegar 50.0 ml
-
Red Wine 50.0 ml
-
Sugar Syrup 50.0 ml
-
Brown Butter 300.0 ml
Herb Gremolata Salad
-
Extra Virgin Olive Oil 20.0 ml
-
Parsley 15.0 g
-
Chervil 15.0 g
-
Fresh Tarragon 15.0 g
-
Dill 15.0 g
-
Arugula Leaves 30.0 g
-
Water 20.0 ml
-
Black Pepper 4.0 g
-
Sea Salt
Apple Puree
-
Granny Smith apples, peeled and diced 300.0 g
-
Apple Juice 30.0 ml
-
Butter 60.0 g
-
Sea Salt 3.0 g
Preparation
-
Crispy Pork Crackling
- In a mixing bowl, mix well salt, Knorr Lime Flavoured Powder, Knorr Chicken Seasoning Power, pepper, mustard and water to form a marinate.
- Marinate pork belly for at least 2 hours or overnight.
- Pierce and poke the pork belly skin.
- Steam pork belly for 90 mins. Prick the pork belly skin every 30 mins.
- Once pork belly is cooked, cover it with patchment paper and compress the pork belly by placing a weight on top of it.
- Sear the pork belly till skin turns crispy.
- In a mixing bowl, mix well salt, Knorr Lime Flavoured Powder, Knorr Chicken Seasoning Power, pepper, mustard and water to form a marinate.
-
Raspberry Split Jus
- In a mixing bowl, mix well water and Knorr Demi Glace Sauce Mix. Pour mixture into a pot and bring to boil.
- In another pot, reduce red wine, raspberry vinegar and sugar syrup till thickened into a syrup.
- Add syrup mixture into brown sauce mix. Mix well.
- Fold in browned butter and set aside. Do not stir the sauce as you want it to have a split sauce effect.
-
Herb Gremolata Salad
- In a mixing bowl, mix water and Knorr Lime Flavoured Powder. Fold in olive oil.
- Mix herbs and arugula together. Season with sea salt and black pepper.
- Toss herb salad with lime mixture. Set aside.
- In a mixing bowl, mix water and Knorr Lime Flavoured Powder. Fold in olive oil.
-
Apple Puree
- In a container, mix Granny Smith apples and apple juice together and microwave for 3 mins with lid on.
- Once apples turn soft, blend it till smooth using a blender.
- Fold in sea salt and butter.
-
Assemble
- Plate and assembe. Sprinkle seasalt before serving.
- Plate and assembe. Sprinkle seasalt before serving.
