Pieday Friday – Crispy pork, chicory and mustard salad

Today I’m sharing another delicious recipe from London: The Cookbook, and this time it’s all about the pork. You may remember that last week’s Pieday Friday blog post was a recipe for Chinatown-style salt ‘n’ pepper squid, a really quick and easy (yet really impressive!) recipe that also came from London: The Cookbook. Today, I’ve got an amazingly crispy pork salad recipe for you to try out this weekend. And that’s not all – I’ve also got TWO copies of this newly released cookbook to give away to 2 lucky readers so be sure to enter the giveaway below!Made famous by London’s Hereford Road restaurant, chef Tom Pemberton’s recipe combines saltiness, sweetness, sourness and bitterness. It is the ratio of meat to fat and the surface area of the skin that makes pork belly the best cut. Here’s how to make this fabulous dish at home (and don’t forget to enter the giveaway below..!)

 Ingredients (serves 4): 1 medium pork belly (Middle White or other outdoor-reared breed), 60 ml (¼ cup) vegetable oil, 2 tbsp butter, juice of ½ lemon, salt and pepper, to season. For the pickled turnips: (optional addition to the salad), 20 small-medium turnips, 1 ltr (4 cups) white wine vinegar, 500 g (2½ cups) caster (superfine) sugar, 1 star anise, 1 mild red chilli, 6 cloves, 10-cm (4-in) piece fresh ginger, peeled and chopped, salt, to season. Crisping the belly: cooked pork belly, vegetable oil, for frying, 1 tbsp sherry vinegar, salt and pepper, to season. For the salad: 1 head chicory (Belgian endive), leaves separated, 1 bunch dandelion leaves, 200 g (7 oz) rocket (arugula), 1 bunch watercress, 1 bunch English breakfast radishes with tops, sliced into quarters, 1 tbsp chopped cornichons, 1 tsp capers, 3 spring onions (scallions), sliced. For the vinaigrette: 1 garlic clove, finely chopped, 3 tbsp Dijon mustard, 3 tbsp red wine vinegar, 250 ml (1 cup) olive oil

Pickled turnips (prepare 4 days in advance): Peel and quarter the turnips and very lightly salt. Make the pickling solution by adding the white wine vinegar, sugar, star anise, red chilli, cloves and ginger to a large pan. Bring to the boil and simmer for a few minutes. Allow to cool. Wash the salt off the turnips and pat dry. Place in a sterile container and pour over the cooled vinegar. Leave for at least 4 days.

Cooking the belly: Allow the pork to come to room temperature. Slash the skin across the surface to a depth of 2mm (2/3 inch) (a Stanley knife is great for this). Rub the vegetable oil, butter, lemon juice, salt and pepper into the skin. Place a wire rack over a roasting tray and put the pork on this. Place a metal tray under the pork so the fat runs off. Preheat the oven to 250°C (480°F). Cook the pork for 30 minutes, until the skin is crisp. Reduce the temperature to 170°C (325°F) and cook for a further 2 hours. Remove from the oven and cool before placing in the fridge.

Crisping the belly: Cut the belly into cubes approximately 5 x 5 cm (2 x 2 in). Heat a little vegetable oil in a thick-based, ovenproof frying pan. Add the pork when the oil is hot and season well with salt and pepper. Allow the pork to caramelise on each side. Place the pan in the oven for 7–8 minutes.

Salad: In a bowl, combine the salad leaves and radishes with the cornichons, capers, sliced pickled turnips (optional) and spring onions (scallions). To make the vinaigrette add the garlic, mustard and vinegar to a food processor and slowly add the oil so it emulsifies. Dress the salad with the vinaigrete. Remove the crispy pork from the oven, add to the salad, along with a little fat, and toss through to combine.

You can read more about London: The Cookbook  in my book review blog post and find out what makes this travel-guide-cum-recipe-book so unique (and don’t forget to check out that salt ‘n’ pepper squid recipe too). The good news is that I’ve got two new copies of this newly released cookbook to giveaway to two lucky readers. All you need to do is enter via the rafflecopter below and be sure to leave your contact details so that I can message you if you’re chosen at random as one of the winners. There are plenty of ways to enter the competition below so best of luck!

a Rafflecopter giveaway

Giveaway is open to UK residents only. Two prizes to be won. Competition runs from 12th May – 28th May 2017.

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Cassie is a freelance writer with a Masters degree in lifestyle promotion studies. She loves to 'get the look for less' so regularly shares thrifty fashion posts, DIY interior design ideas and low-cost recipes on her blog.

One thought on “Pieday Friday – Crispy pork, chicory and mustard salad

  1. There is a really yummy burrito place here in Leeds called Bar Burrito. There is also one in Manchester. The food is cheap, healthy and delicious!

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