Directions:
- Preheat oven to 170C,.
- Place pork in a large ovenproof dish and add stock and bring to the boil over a high heat and then transfer to the oven and simmer, covered, for 2 1/2 hours or until tender.
- Remove pork and set aside.
- Strain stock, reserving 1 cup (250ml).
- Increase oven to 220C and using a small, sharp knife, score pork rind and generously sprinkle with salt and then place pork belly on a rack over a roasting pan and roast for 45 minutes or until the kin is crisp and then slice thickly.
- Meanwhile to make the sauce, melt the butter in a frying pan over a medium-high heat and add eschallot and cook, stirring for 3 minutes or until softened and then add garlic and thyme and cook, stirring for 1 minute.
- Add the ale and bring to the boil, then reduce heat to low and simmer for 5 minutes or until reduced by half.
- Add stock and mustard, then simmer, uncovered, for 10 minutes or until reduced by half.
- Strain sauce into a jug, discarding solids and set aside, covered to keep warm until needed.
- To make the cauliflower puree, heat butter in a small saucepan over a medium heat and cook onion and garlic, stirring, until softened and then add cauliflower and cream and then simmer for 3 minutes or until cream has reduced by half and mixture is thickened.
- Remove from heat and allow to cool slightly before blending until smooth and season with salt and pepper.
- Steam or boil carrot batons for 2 to 3 minutes or until just tender.
- Heat 2 tablespoons of the butter in a large frying pan over a high heat and cook cabbage with a pinch of salt, stirring, for 3 to 4 minutes or until tender and season with pepper.
- Season scallops with salt and pepper and heat a frying pan over a high heat and add remaining butter and the oil and when butter foams add scallops and cook for 30 seconds each side.
- Smear puree over serving plates and drizzle with sauce and top with pork and scallops and serve with carrots and cabbage.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1704.67 Kcal (7137 kJ) | ||
| Calories from fat | 1310.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 145.6g | 224% | |
|---|---|---|---|
| Cholesterol | 265.66mg | 89% | |
| Sodium | 1253.08mg | 52% | |
| Potassium | 1598.18mg | 34% | |
| Total Carbs | 56.22g | 19% | |
| Sugars | 20.15g | 81% | |
| Dietary Fiber | 5.19g | 21% | |
| Protein | 45g | 90% | |
| Vitamin C | 47.2mg | 79% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.1mg | 17% | |
| Calcium | 134.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 159.5 Kcal (668 kJ) | ||
| Calories from fat | 122.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.62g | 224% | |
|---|---|---|---|
| Cholesterol | 24.86mg | 89% | |
| Sodium | 117.25mg | 52% | |
| Potassium | 149.54mg | 34% | |
| Total Carbs | 5.26g | 19% | |
| Sugars | 1.89g | 81% | |
| Dietary Fiber | 0.49g | 21% | |
| Protein | 4.21g | 90% | |
| Vitamin C | 4.4mg | 79% | |
| Iron | 0.3mg | 17% | |
| Calcium | 12.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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