In every issue of Tees Life, a guest chef will bring you the ingredients and method of cooking and serving a recommended dish.
Philip Wigham, head chef at Cafe Lilli in Norton, describes how to make crispy belly pork and black pudding bon-bon with apple slaw, pancetta and pea puree in cider sauce, to serve four people…
Ingredients: 1kg skin on pork belly, c carrots, 2 celery sticks, 2 white onions, 2 sprigs of thyme, 2 bay leaves, 500ml cider.
Method: Dice all vegetables and add to a tray, placing the pork belly on top. Add herbs before pouring cider over the pork, top up with water until covered. Place a sheet of parchment paper over the pork then foil over the tray. Roast at 160°C for three hours. After cooking, remove pork from the tray and leave to cool. Pour cooking stock through a sieve and leave to cool, then remove excess fat from the top of the stock, place in a pan and reduce. When pork belly is cooked, cut in to a rectangular shape. Heat a frying pan and place the pork, skin side down, and fry on medium heat, adding black pudding bon-bon, fry again until golden. Finish the pork in the oven at 180°C until crispy.
Ingredients: 200g black pudding, 100g bread crumbs, 1 egg, 20ml milk, 100g plain flour.
Method: Roll bl;ack pudding into a ball, shape then flour. Whisk the egg and milk together, add black pudding then place in bread crumbs.
Ingredients: 2 eating apples, ½ white cabbage, 2 carrots, 3tbl spoons wayonnaise.
Method: Grate apples, onion, white cabbage, add mayonnaise and season with salt and pepper to taste.
Serve with peas, mixed salad and decorate with pea puree. Place the apple slaw into a separate jar or small bowl.