Nilagama Single Estate Tea Cured Free Range Pork Belly, Sweet Corn Custard, Pickled Red Cabbage and Crab Apple

Methods and Directions

• Using a spice grinder, combine all ingredients except the pork and process to a fine powder.
• Take the pork belly and remove any hairs that are present on the belly with a razor or a kitchen blow torch. Lay the belly out, skin side down onto a clean, dry surface. Now, using a sharp cook’s knife carefully separate the skin from the meat, leaving 1 inch of the skin connected, as this will be used for the final ‘wrap’.
• Butterfly the pork belly (similar to ‘opening a book’) and evenly distribute the tea cure over the belly and roll tightly. Wrap the skin around the Tightly wrap in chux or muslin cloth and cling film. Refrigerate for a maximum of 48 hours.
• Tie up the rolled belly and truss with butcher’s twine.
• Set up a steamer with a pinch of sea salt, the belly will need at least 2 hours to cook, so the steamer will need to be topped up from time to time.
• To test that the belly is cooked, carefully penetrate the skin, and if there is little or no resistance the belly is ready. Refrigerate until the belly ‘firms’, approximately 2 hours.

• In a 5 litre saucepan combine all ingredients (excluding red cabbage and crab apples) and bring to the boil, reduce to a simmer for 10 minutes. Add crab apples and cook for a further 5 minutes, remove and cool. Strain liquid over red cabbage, check seasoning, cover and allow to steep until cool.

• Clean and cut away kernels of sweet corn, sauté corn in a 2 litre saucepan until tender.
• Add milk and cream and simmer for 5-6 minutes. Remove from the heat, add egg yolks, quickly mix through and return to a low heat for 2-3 minutes, stirring constantly until the mixture thickens. Place mixture into a processor and process until smooth, check seasoning, strain, cover and keep warm.