Confit Belly Pork, pan fried scallops, carrot and fennel puree with a cider mustard and sorrel dressing

Recipe By: Rory Bunting

Location: The Oak Wigmore


Ingredients for the belly:

1. ¼ side off belly pork

2. ½ a head of unpeeled garlic

3. Fresh thyme 

4. 6-10 fennel seeds

5. Bennett & Dunn Rapeseed oil to cover

Liberally season your pork and leave overnight to leach some of the water. 

After 10 hours rinse and dry your meat placing it in an oven safe baking tray deep enough to cover the meat completely with an inch or so to spare. 

Place the other ingredients with the pork and cover completely with Rape seed oil (don’t worry this can all be reused). The pork is then placed in an oven at 160 degrees for 4 hours, low and slow. 

Once cooked remove from the oil keeping the excess. Now you need to press the pork by sandwiching it between 2 plates and adding some weight; let it cool and finally placing it in the fridge whilst pressing overnight. Once this is done slice as required.

Ingredients for the carrot and fennel seed puree:

1. 3 carrots peeled into ribbons 

2. 100ml Bennett & Dunn rape seed oil

3. 10 fennel seeds

4. 75g pork or chicken stock

Place the carrot ribbons and seeds along with the oil into a thick bottomed lidded saucepan and cook on a high heat stirring frequently until the carrots begin to either catch or soften then add the stock and cook out, finally blitzing the puree. Seasoning is crucial especially with sauces and purees.

Ingredients for the dressing:

1. 1 pint of cider reduced by 7/8

2. 1 lemon zest and juice

3. 1 tablespoon of wholegrain mustard

4. 2 tablespoons of local honey

5. 40ml Bennett & Dunn rapeseed oil

6. Handful of common or wood sorrel

Add all of the ingredients bar the oil to a processor and blitz slowly adding the oil until it will take no more sieve and season.

To finish the dish pan fry the scallops and belly pork in a very hot oiled pan until golden on the outside between 1-2 minutes and plate up

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