Ols Halas served up tasty pork belly baps with poached rhubarb, deep-fried aubergine, mayonnaise and dirty fries on Saturday Kitchen.<\/p>\n
The ingredients for the pork belly baps are: 1kg pork belly, boneless and skin scored, 1 tbsp cider vinegar, vegetable oil, for roasting and frying, 300g mayonnaise, 2 tsp smoked paprika, squeeze lemon juice, 8 brioche buns, cut in half, sea salt and mixed salad leaves, to serve.<\/p>\n
For the poached rhubarb: 200ml cloudy cider, 50g brown sugar, 1 cinnamon stick, 4 rhubarb stalks, trimmed and cut into finger-length sticks and 20ml grenadine syrup.<\/p>\n
For the deep-fried aubergine (vegetarian version): 1 large aubergine, sliced into 2cm discs, 50g plain flour, 1 free-range egg, 50ml full-fat milk, 50g breadcrumbs, 1 tsp cumin seeds, 30g mixed seeds (poppy, sesame, sunflower, pumpkin), 30g pin-head oats, vegetable oil, for deep frying, salt and freshly ground black pepper.<\/p>\n
For the dirty fries: vegetable oil, for deep frying, 1 large potato, peeled and cut into 1cm wide fries, 1 large sweet potato, peeled and cut into 1cm wide fries, sea salt and freshly ground black pepper, 1 banana shallot, thinly sliced, 50ml full-fat milk, 50g plain flour, 1 bunch spring onions, finely chopped, 1 bunch chives, finely chopped and 100g soured cream.<\/p>\n
For the mayonnaise: 1 free-range egg yolk, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 150ml vegetable oil, squeeze lemon juice, sea salt and freshly ground black pepper and pinch smoked paprika.<\/p>\n