Adeline Brown Miles Dupree, master chef of Chateau Marmot, has given One&Other a wonderful recipe for pressed pork belly, peanut beer butte, pickles, apple and celery salad.
The recipe is one of many Miles will dish up as part of the Chateau Marmot pop-up restaurant experience; where the team will serve at secret locations across York in July. For more information, and for a look at One&Other’s exclusive interview with Miles Dupree himself, check out the article here.
So follow these instructions and with any luck, you’ll cook up a taste sensation that is sure to impress.
Pork belly. 3 stages.
- Citrus cure.
- 1 orange zest
- 1 lemon zest
- 3 hand full’s of sea salt
- 1 hand full sugar
Combine all and rub into pork belly, cover and leave in fridge for 4 hours.
- Braise.
- 4L water
- 400ml light soy
- 400ml shaoxing cooking wine
- 80g Chinese yellow rock sugar
- 2 cinnamon sticks
- 3 star anise
- 4 cloves garlic sliced
- 1 lrg knob of ginger sliced
- The green from 1 bunch of spring onions
Combine all in large oven proof pot. Wash the salt off the pork and add to the pot. Bring to a simmer then put in oven 120 degrees C, 3 hours.
- Remove the pork from the pot and place between 2 chopping boards in the fridge with about 5 kgs of weight ontop for 4 hours.
Peanut beer butter.
- 250g peanuts
- 35g Dijon mustard
- 30g sugar
- 15g salt
- 75g sunflower oil
- 340ml good English stout or ale
In a blender add peanuts, Dijon, sugar, salt and half the beer. Blend to combine add the rest of the beer till you reach the right consistency then add the oil.
Pickles.
- 220ml Japanese rice vinegar
- 200g sugar
- 60g kombu seaweed.
Combine all bring to the boil, remove the seaweed and discard it. While boiling pour over whatever you want to pickle, for this dish I like to use quartered baby red radishes.
Celery and apple salad.
Combine equal amounts of shaved celery and sliced apple, a pinch of chopped chives.
Dress with salt, olive oil and a dash of the pickle.
Good luck and happy cooking!
