Poached Pork Belly, Coconut & Black Pudding Vinaigrette, Black Pudding Crumble
"Black pudding and coconut. . . I reckon this unexpected pairing requires you to stretch your imagination a little, right?" - Well it sure intrigued us! This is a recipe by François Chartier, regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies.
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Club Summary
"Black pudding and coconut. . . I reckon this unexpected pairing requires you to stretch your imagination a little, right?"
Well, it sure intrigued us! This is a recipe by François Chartier, regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies. In his guest post published on SocialVignerons.com François explains why it is such a perfect match and also suggests the ideal bottle of wine to accompany the dish.
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Recipe
Poached Pork Belly, Coconut & Black Pudding Vinaigrette, Black Pudding Crumble
Ingredients
For the Black Pudding & Coconut Vinaigrette
- 100g Black Pudding
- 80ml Coconut Water
- 25g fresh Coconut Flesh
- 5ml (1 tsp) Soy Sauce
- Salt and freshly ground Black Pepper, for seasoning
- Nutmeg, for seasoning
For the Black Pudding Crumble
- 125g solid Coconut Oil
- 100g Black Pudding
- Salt and freshly ground Black Pepper, for seasoning
For the Pork Belly
Method
- In a small saucepan, bring the coconut water and flesh to a simmer.
- In a food processor, combine the black pudding and soy sauce. Incorporate the liquid and mix until you reach and smooth texture. Season to taste and strain. Cover and refrigerate.
- Heat the coconut oil in a thick-bottomed saucepan. Remove the skin of the black pudding and place it in the hot oil. Using a fork, crumble the black pudding until you get pieces the size of a peanut. Gently fry those pieces for about 5 minutes. Drain the excess fat on a piece of paper towel and reserve. Season to taste.
- In a thick-bottomed saucepan, add the water, fleur de sel and coconut. Bring to a boil. Add the pork belly. Lower heat, cover and cook for about 90 minutes. Once the meat is sufficiently tender, add the rum and jasmine tea. Cover and simmer for a further 5 minutes. Remove from the heat and let the meat cool in the liquids.
To Serve: Swirl some of the vinaigrette around the plate. Slice the pork belly into equal pieces and place a portion on the plate. Sprinkle some of the crumble on top of the pork and around the plate.
Recipe Notes
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