Pork Belly Bite Recipe
Black Garlic, Cauliflower Puree, Brussel Sprout Leaves
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt and black pepper. Place it in a roasting pan and roast for about 2 to 2.5 hours until tender. Let it cool and then cut into bite-sized pieces.
- 2
Make Cauliflower Puree
While the pork is roasting, chop the cauliflower into florets. Boil in salted water until tender, about 10 minutes. Drain and transfer to a blender. Add black garlic, butter, and olive oil. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
- 3
Prepare Brussel Sprout Leaves
While the pork belly and cauliflower are being prepared, wash and separate the brussel sprout leaves. Heat a tablespoon of olive oil in a skillet over medium heat and sauté the brussel sprout leaves until they are tender and slightly crispy, about 5 minutes.
- 4
Assemble the Dish
On a serving plate, place a dollop of cauliflower puree. Top with the roasted pork belly bites and garnish with the sautéed brussel sprout leaves.
