Pork Belly, Toasted Pine Nuts, Truffle Popcorn, Kale and Sage Jus

Pork Belly, Toasted Pine Nuts, Truffle Popcorn, Kale and Sage Jus

by Chef Damian Wawrzyniak

Prep Time: 45 minutes      Cook Time: 6 hours      Serves: 2
Damian Wawrzyniak

Damian Wawrzyniak
The Fine Art of Dining

Chef Damian Wawrzyniak is the founder of the Fine Art of Dining, a TV presenter and a Master Craftsman at the Craft Guild of Chefs UK. Chef Damian is currently Chef Director for the new Culinary Academy which will open in the City of London in 2015 and could previously be found in the kitchens of two Michelin Star restaurants and the ‘World’s Best Restaurant’, Noma in Copenhagen.

Ingredients: 
  • 1kg of pork belly
  • 1kg (brined) pork belly
  • 1000ml of apple vinegar
  • 300g of kosher salt (if other salt, use half of the kosher salt weight)
  • 50g fennel seeds
  • Sage jus
  • 100g of pine nuts
  • 300g of kale
  • 400g brown sugar
Preparation: 
  • Bring your vinegar to the boil, combine all ingredients, take off the heat, cool down to 4ºC (39.2ºF).
  • Place pork belly into a plastic container, cover with cold brine, leave in your fridge for 12 hours.
  • Combine all ingredients and bring to boil, reduce to the third (20 - 25 minutes). Serve with pork belly or keep in your fridge for up to three days.
  • Cut pork belly into 8cm x 8cm squares.
  • Preheat your sous vide water bath to 84°C (183.2°F).
  • Place brined pork belly in the bag with sage jus and fennel seeds, cook for 8 hours. (If you do not have sous vide, place meat and jus onto a baking tray. Cover with parchment paper and roast in oven at 120°C (248°F) for 5 hours).
  • Take out of your bag, strain, reduce the jus. Pan fry pork belly skin down for 6 - 8 minutes from cold pan (render). Turn meat upside down and roast in oven 160°C (320°F) for 8 minutes. 
  • Use same pan to fry pine nuts and kale! Use spare 3 minutes and cook popcorn on truffle oil.