Rich pork belly complemented by indulgent truffles - a real treat from Christopher Wicks at Bell's Diner for Taste of Bath
1. To cook the pork, mix the garlic and thyme, and spread over the underside of the pork belly. Season the meat with salt and pepper and place it in a vacuum bag with 50ml olive oil. Cook in a water bath at 70˚C for 17 hours.
2. Remove the meat from the vacuum bag, retaining the cooking liquid for the sauce. Press the meat between two chopping boards with a weight on top. Leave to cool, then chill for several hours. The meat should solidify. Trim away the excess fat and slice into cubes.
3. To make the sauce, combine the white wine, shallots, garlic, thyme and bay leaf in saucepan and reduce until the liquid has a syrupy consistency.
4. Add the cream and grated cheese and strain the liquid. Check seasoning.
5. Heat the remaining oil in a frying pan, and cook the cubed pork on medium heat, turning frequently, until nicely crisped. Reheat the sauce, add the pasta and finish with truffle oil or truffles. Serve with the cooking liquid from the vacuum bag.
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Recipe © courtesy of Christopher Wicks at Bell’s Diner
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