Andi Oliver served up tasty pork belly souse with cornmeal pudding on Saturday Kitchen.<\/p>\n
The ingredients for the pork belly are: 1.5kg pork belly, 4 garlic cloves, peeled but left whole, 4 star anise, 1\u00bd tsp crushed juniper berries, 10g fresh coriander stalks, 10g fresh flatleaf parsley stalks and 1\u00bd tsp salt.<\/p>\n
For the souse: 1 tsp black peppercorns, crushed, 1 tsp coriander seeds, crushed, 2 Scotch bonnet or bird’s-eye chillies, thinly sliced with seeds left in, 2 onions, thinly sliced, 2 cucumbers, thinly sliced, 2 spring onions, green tops only, thinly sliced, 10g fresh coriander leaves, finely chopped, 10g fresh flatleaf parsley leaves, finely chopped, 2 limes, juice only and 2\u00bd tsp salt.<\/p>\n
For the cornmeal pudding: 1.5 litres coconut milk (tinned or fresh), 55g unsalted butter, plus extra for greasing, 350g soft dark brown sugar, 1 tsp vanilla extract, 2 tsp golden rum, 450g fine cornmeal or polenta, 80g self-raising flour, \u00be tsp salt, 1 tsp ground nutmeg, 2 tsp ground cinnamon and 100g raisins or sultanas (optional).<\/p>\n
For the soft top: 240ml coconut milk (tinned or fresh), 55g soft dark brown sugar and 1 tsp ground cinnamon.<\/p>\n