Slow roast pork belly with aromatic mustard salsa
Chef Bruno Loubet is an ambassador for Maille's Gourmet French Takeaway. Loubet has created an exclusive French menu using Maille ingredients which is available as a Specials Board on Housebites.com.
Ingredients for 4 guests:
800g pork belly with the skin on
30ml vegetable oil
salt
Salsa:
1tbsp Maille Dijon mustard
1 tbsp Maille Honey mustard
1 tbsp Maille Wholegrain Mustard
2 Granny Smith apples
8 spring onions
1tsp finely chopped fresh ginger
3tbsp of chopped gherkins
1tsp of fresh tarragon
2tbsp of finely cut fresh flat parsley
4tbsp chopped walnuts
5tbsp olive oil
salt and pepper
1tbsp Maille cider vinegar
The night before, score the skin of the belly. Rub the salt over, place in the fridge overnight.
On the day, for the salsa: dice the apples very finely and place in a bowl with all the other ingredients. Mix well with a spoon and taste to season if necessary.
Preheat the oven at 240c for the pork, cooking time will depend on the thickness of the meat. Pat dry the skin of the pork, brush with olive oil, place in the oven and turn the temperature down to 120c then bake for about three hours.
If the crackling is not crispy enough then brush with oil from the tray and turn the temperature up to 200c for a few minutes. Slice the pork and put on a plate over the aromatic salsa.