Pork Belly Recipe with Creamed Pearl Barely, Chorizo and Sweet Potato Puree By Michael Irvine Of Malone Lodge

Michael Irvine

This pork belly recipe with creamed pearl barley with chorizo, sweet potato puree served with vichy carrot pan jus was created by Head Chef Michael Irvine of Malone Lodge Hotel.

Ingredients:

For the pearl barely with chorizo
– 200g Spanish chorio, sliced
– 1 small onion, thinly sliced
– 1 garlic clove, finely chopped
– 300g pearl barley
– 400g can of chopped tomato with sliced olives
– 1lt hot chicken stock, made with 1 stock cube
– 2tsp dried rosemary
– 2tbsp single cream

For the sweet cured belly
– 1.5kg pork belly, skin removed, with or without ribs
– 100g soft brown sugar
– 50g sea salt
– 5g coriander seeds
– 5g black peppercorns
– 2 bay leaves, chopped
– Chicken stock

For the glaze
– 70g Honey
– 15g Mustard
– 30g Demerara or soft brown sugar
– Dash of soy sauce (optional)

For the sweet potato puree
– 3 sweet potatoes
– unsalted butter,
– heavy cream
– 1/4 teaspoon sweet or hot smoked paprika
– 1/4 teaspoon salt, or to taste
– 1/4 teaspoon cayenne, or to taste

For the vichy carrots
– 25g Caster sugar
– 25g butter
– 2 star anise
– 2 carrots, with tops on and peeled

Method:

For the pearl barely with chorio
1. Heat a large frying or risotto pan over a medium heat. Slice the chorizo into slices aprox. 5mm thick, add to the pan and fry for 3-4 minutes, stirring constantly to prevent them from burning. The chorizo already has a lot of fat in it so you won’t need to add any butter or oil.
2. Once the chorizo has started to crisp round the edges, use a slotted spoon to remove and set aside, reserving the oil in the pan. Add the slices onions to the oil and cook for a couple of minutes until the onions become translucent.
3. Now add in the garlic and pearl barley and stir well before turning the heat down to a low simmer. Add the tin of chopped tomatoes and chicken stock, stir then leave to simmer away for 30 minutes.
4. Give your risotto a quick stir every 10 minutes and top up with a little water if it starts to look dry at any point.
5. After 30 minutes, the pearl barley grains should be soft but still have a little bite to them and the sauce should be thick and glossy.
6. Add the chorizo back to the pan along with the dried rosemary. Check for seasoning and add a tiny bit of salt and pepper if needed.
7. After a couple of minutes to heat the chorizo through, remove from the heat and stir in the cream before serving up.

For the pork belly
1. Combine the sugar, salt, coriander seeds, peppercorns and bay leaves in a bowl to make the cure. Coat the pork liberally on all sides with cure (you may not need all of it), place in a ziplock bag or a non-reactive container and leave in the fridge for 3-4 days.
2. Preheat oven to 135C/Gas mark 1
3. Remove the pork and rinse off any cure left on the surface under cold water. Pour chicken stock into a casserole/roasting dish to a depth of about 1cm.
4. Put the pork rib side down into the dish, cover with a tight fitting lid or foil and put in the oven for 4 hours.

For the glaze
1. Mix all of the ingredients of the glaze together. Remove the pork from the oven and set it on a board. Increase oven temperature to 200C/Gas mark 6.
2. Drain the juices from the roasting dish and reserve. Coat the pork with the glaze all over the top and sides. Put back into the dish along with just enough of the juices to cover the base of the dish.
3. Roast uncovered at 200C for 20-40 minutes, until the glaze darkens a little and goes glossy. Remove from the oven, slice and serve.

For the sweet potato puree
1. Put oven rack in middle position and preheat oven to 400°F.
2. Prick each potato once with a fork, and then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour. 3. When cool enough to handle, peel, and then cut away any eyes or dark spots. Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

Cooks’ note:
Purée can be made 1 day ahead and chilled in an airtight container. Reheat a metal bowl set over a saucepan of simmering water, stirring occasionally.

For the vichy carrots
1. For the carrots, pour 1 litre of water into a a small pot with star anise cook until tender
2. Remove from water dry on paper towel heat up a non-stick pan melt the butter add the carrots then sugar cook till they get darken and caramelise.

Michael Irvine

RECIPE FROM MICHAEL IRVINE OF MALONE LODGE HOTEL

Michael Irvine Michael Irvine joined the Malone Lodge Hotel team in November 2017. He’s worked in the industry from a young age; reminiscing recently on his earliest experiences of learning to stay focused and putting pride into everything he did.

He’s brought a varied experience to the hotel, having experience in both independent restaurants and hotels. Michael appreciates traditional Irish styles of cooking, he avoids over modernising classics to keep the original charm of the dish, for example, focusing on using more grains and pulses in our restaurant dishes.

He recently designed a lamb dish served with lentil stew and barley is a key component in the dish we are showcases here.

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