Pork Breast, Cauliflower cheese, Potato, Apple and Tomato Curd


Sep 25, 2023

1 min read

Pork Breast
2 kg Pork Belly
1 Litre Water
70 g Salt
1 no Carrot
1 no Celery
1 no Leek
10 no Black Peppercorns
2 No Bay Leaves
1 no Tyme Spring
500 ml Chicken Stock
Cauliflower Cheese Sauce      
1 head Cauliflower
100 g Onion
3 no Garlic clove crushed
60 g Anchor Unsalted Butter
500 ml Anchor Milk
200 ml Anchor Culinary Cream
75 g Anchor Parmesan
Fondant Potato
10 no Large russet potatoes
500 g Anchor Unsalted Butter (clarified)
400 g Chicken Stock
2 sprig Thyme
    Salt and Pepper
Smoked Tomato Curd
200 g Semi dried tomatoes
50 g Smoked tomato puree
400 g Anchor Cream Cheese
    Salt and Pepper
Poached Apples
60 g White wine (Sauvignon Blanc)
60 g Water
60 g Sugar
6 no Granny smith apples
800 g Veal Jus
400 g Red wine
150 g Shallots
2 no Bay leaves
1 sprig Thyme
10 no Black peppercorns
Pork Breast 
  1. Dissolve salt in water and allow to cool 30 degrees C​. 
  2. Dice carrot, celery and leek and add to brine.​ 
  3. Add black peppercorn, bay leaves, thyme. ​ 
  4. Place pork belly in brine and leave for 12 hours​. 
  5. Rince pork belly off 3-4 times to ensure all brine removed.​ 
  6. Place pork belly in vacuum bag with chicken stock​. 
  7. Place in pre heated water bath at 82.5 degrees C and cook for 12 hours​. 
  8. Place in ice bath and fully chill​. 
  9. Take pork belly out of bag​. 
  10. Peel of pork skin​. 
  11. Trim fat, and cut in to 2.5cm width and 12-14cm length​. 
  12. In sauté pan add a little clarified butter and olive oil over a medium heat. 
  13. Add pork belly and gently brown on all sides ensuring porl belly is warm though with a core temperature of 70 degrees C​. 
Cauliflower cheese Puree​ 
  1. Core and then slice the cauliflower in to 0.5cm strips.​ 
  2. In a sauce pan melt Anchor unsalted butter and add onion and cook till tender without colour on a low heat​. 
  3. Add garlic and cook for further 2 minutes​. 
  4. Add cauliflower and mix with onion and garlic​. 
  5. Add milk and bring to gentle simmer and cook till just tender (do not over cook the cauliflower)​. 
  6. Drain cauliflower reserving the milk​. 
  7. Blend in food processor till smooth.​ 
  8. Add Anchor Parmesan​. 
  9. Pass through fine chinois.​ 
  10. Place back in sauce pan and warm through, add Anchor Culinary Cream to make smooth silky puree and season with salt, serve. 
Fondant Potato 
  1. Peel russet potatoes​. 
  2. With a 5cm round cutter cut the potatoes in to cylinders, about 5cm in height​. 
  3. In saucepan heat clarified butter over a medium heat add the potatoes and gently cook till golden about 6-7 mins, turn them over and repeat​. 
  4. Add the chicken stock and thyme and place in oven and bake for 10 mins. ​ 
  5. Take out of saucepan, and drain well on kitchen paper and serve​. 
Smoked Tomato Curd​ 
  1. In bring water to boil and blanch semi dried tomatoes for 90 seconds.​ 
  2. Drain and allow to steam dry​. 
  3. Once cooled blend in food processor till semi smooth, add smoked tomato puree​. 
  4. Add Anchor Cream Cheese and blend will well incorporated. ​ 
  5. Season with salt and pepper. 
Poached Apples 
  1. In a pan bring wine, water and sugar to boil.​ 
  2. Allow to cool​. 
  3. Peel granny smith apples​. 
  4. With a 24mm Parisienne scoop, scoop apple balls and place in poaching liquor​. 
  5. Slowly bring apples to 85 degrees C and leave for 30 mins, ensuring they do not boil or over cook, (this can be done in vacuum bag and a water bath as well).​ 
  6. Once cooked keep warm and serve. 
  1. In a pan sweat shallot off with a little butter for 10 mins on a low heat​. 
  2. Add black peppercorn and cook for further 5 mins. 
  3. Add red wine thyme and bay leaves and reduce to 1/3​. 
  4. Add veal stock and reduce by 1/3 or till desired consistency.  



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