Whether you are missing Cocoon’s succulent 8 Hour Pork Belly and wanting to attempt to replicate it at home or you simply think your a Masterchef in the kitchen, then I have just the recipe for you!
Courtesy of Cocoon Beach Bar they shared this amazing recipe for you to enjoy which is on their tasty menu Lunch and Dinner. Please let me know your end result.
Recipe – 8 Hour Organic Pork Belly
King prawn, apple & cassava puree, asian slaw, beetroot jerez vinegar reduction
Basa gede (Balinese spice marinade for pork belly)
300g shallots
100g garlic
75g galangal
75g ginger
60g turmeric
4 candlenuts
6 piece lombok chili
1 tsp shrimp paste
2 salam leaf
2 lemongrass stick
1 tbsp white peppercorn
1 tbsp salt
200ml salad oil
Rough chop all and slowly cook for about 1 hour, then puree in blender to form paste, allow to cool and marinade pork meat side only, plastic wrap and leave in chiller for 1-2hours. Place pork belly skin side down on baking rack/drip tray with. Cook in combi oven for 8 hours at 105c on half steam/half roast setting. When pork belly is ready take out from baking rack, place in new tray, with another tray on top and press in chiller with something heavy on top for about 4 hours.
Apple & cassava pure
300g cassava
600g apple
1 cinnamon stick
100ml cream
500ml stock
2 tbsp lemon juice
1 tbsp butter
2 tsp white sugar
Season
Rough chop cassava and bring to the boil in the chicken stock with the cinnamon stick, when half cooked add the rough chopped apple and cream and continue to simmer until both just soft. The stock and cream mix should have reduced by ¾ so take out cinnamon stick, then place all directly into robo coupe and puree, adding the butter, lemon juice, seasoning and sugar. Once all is pureed further fine strain mixture.
Asian slaw
200g red cabbage
200g white cabbage
100g snow peas
100g carrot
50g lombok chili
50g bean sprouts
½ cup picked coriander leaf
½ cup mint leaf
3 tbsp fried shallot
3 tbsp toasted peanut
Sea slat flakes & white pepper
Finely shave cabbages on meat slicer or mandolin, julienne carrot, snow peas, and seeded chili. Mix all together with herbs, peanuts and fried shallots then add the mayonnaise dressing as desired, mix well to all the salad is combined.
Mayonnaise dressing
4 egg yolks
1 lemongrass
1 lombok chili (seeded)
40g ginger
3 pieces coriander root
2 tbsp brown sugar
2 tbsp soy sauce
2 limes juiced & 1 zest
4 garlic cloves
Puree all above in robo coupe slowly add 500ml pomace oil, balance and season with extra sugar or lime to taste.
Beetroot & jerez vinegar reduction
5 beetroots
3/4 cup sherry vinegar
3 tbsp brown sugar
2 tbsp xanthan gum
Juice beetroots in fruit juicer, pour juice straight into saucepan with vinegar and sugar and reduce by ½. Allow to cool, strain reduction and stir through xanthan gum.
Beetroot Foam
3 beetroots juiced
1 tbsp brown sugar
1tsp lecite
Juice beetroots, strain, add sugar bring to 65c then add lecite and blend with hand blender.
Reheating and plating
Cut a rectangle portion from the pork belly, carefully cut the skin off the portion in one piece. Place pork belly on baking tray, rub salt on the skin and place the skin on the tray also, reheat in oven at 200c for about 12mins.
Peel, clean, then saute the king prawn in olive oil, on high heat, about 1min 20 second each side then take off heat add 1 tsp butter, and a squeeze of lemon and season.
Spread tablespoon size of the cassava and apple puree in the middle of the plate, on one side serve a portion of the asian slaw, add a nice spoon full of the beetroot foam on top off the salad, then rest the crispy skin with the salad also. Spoon out some beetroot and sherry reduction on the other side of the puree, place the pork belly on top, then the sautéed king prawn as a garnish on the pork.
