{"id":22219,"date":"2014-12-04T15:07:20","date_gmt":"2014-12-04T14:07:20","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=22219"},"modified":"2014-12-04T17:30:29","modified_gmt":"2014-12-04T16:30:29","slug":"tom-kerridge-pork-belly-in-brine-recipe-with-black-cabbage-salsa-on-tom-kerridges-proper-pub-food","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/22219\/tom-kerridge-pork-belly-in-brine-recipe-with-black-cabbage-salsa-on-tom-kerridges-proper-pub-food\/","title":{"rendered":"Tom Kerridge Pork belly in brine recipe with black cabbage salsa on Tom Kerridge’s Proper Pub Food"},"content":{"rendered":"

Tom Kerridge cooks pork belly in brine with lentils and black cabbage salsa on Tom Kerridge’s Proper Pub Food.<\/p>\n

Tom says: “Pork belly is a fantastic and relatively inexpensive cut of meat. The generous covering of fat gives great flavour, brilliant crackling and prevents the meat drying out. Tom serves his with a fresh salsa to cut through the richness of the dish and lentils to provide substance.”<\/p>\n

The ingredients for the brine are: 150g demerara sugar, 200g sea salt, 1 tbsp black peppercorns, 2 cloves, 1 bay leaf and sprig fresh thyme.<\/p>\n

For the pork belly and lentils: 1kg piece pork belly, oil, for frying, 70g bacon, diced, 1 onion, finely chopped, 1 tbsp herbes de provence, 200g Puy lentils, 175ml white wine and 400ml chicken stock.<\/p>\n

For the salsa: 25g fresh mint, leaves picked, 25g fresh parsley, leaves picked, 50g cavolo nero, 2 garlic cloves, peeled and grated, 10g salted anchovies, roughly chopped, 35g capers, drained, roughly chopped, 1 shallot, very finely chopped, 1 tsp salt, \u00bc tsp cayenne pepper, 1 lemon, zest only and 150ml olive oil.<\/p>\n

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