Cod Cheek Cakes + Pork Belly Recipe
Crispy mole smoked pork belly, seared popcorn dusted cod cakes, popcorn chili aioli
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Ingredients
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Cod Cakes
Pork Belly
Popcorn Chili Aioli
Method
Cod Cakes
- 1
Prepare the potatoes
Boil the diced potatoes in salted water until tender. Drain and mash them until smooth.
- 2
Cook the cod
Gently poach the cod cheeks in simmering water for about 5 minutes until cooked through. Flake into small pieces and allow to cool.
- 3
- 4
Shape the cakes
Form the mixture into small patties or cakes.
- 5
Fry the cakes
Heat oil in a frying pan over medium heat. Fry the cod cakes until golden brown on both sides, about 3-4 minutes per side.
Pork Belly
- 6
Prepare the pork belly
Preheat the oven to 150°C (300°F). Mix the smoked paprika, brown sugar, salt, and pepper. Rub this mixture all over the pork belly.
- 7
Cook the pork belly
Place the pork belly in a roasting pan and roast in the oven for about 2.5 hours until tender.
- 8
Crisp the pork belly
After roasting, increase the oven temperature to 220°C (425°F) and roast for an additional 20-30 minutes until the skin is crispy.
- 9
Rest before serving
Remove from the oven and let it rest for 10 minutes before slicing.
Popcorn Chili Aioli
- 10
Make the aioli
In a bowl, combine mayonnaise, minced garlic, chili powder, and lemon juice. Stir until smooth.
- 11
Add popcorn
Crush the popped popcorn slightly and fold it into the aioli to create a textured dip.
