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Roasted pork belly with sweet potato

For this dish, we use the French Connection spice mix from Flavor.Guru. A seasoning in which you can taste classic France with onion, rosemary, and thyme.

Ingredients

pork belly
demi-glace
Sugar
Sweet potato
pearl onions
Salt
Water
bacon strips
Vinegar
banana shallots
French Connection seasoning Flavor.Guru
Apple

Preparation

  1. Cure the pork belly with a mix of salt and the French Connection seasoning. Let it sit overnight in the fridge.
  2. Cook the pork belly for 15 minutes at 250ºC, then 15 minutes at 200ºC. Store under pressure.
  3. Cut into nice slices. Regenerate in a mildly hot oven and briefly torch with a blowtorch just before plating.
  4. Peel the sweet potato and blanch until al dente. Make a puree in the Magimix or thermoblender. Season with the French Connection rub.
  5. Make a sweet and sour mixture from vinegar, sugar, and water. Cut rings from the shallots and add to the sweet and sour. Place in the fridge.
  6. Cut the bacon into thin strips and fry until crispy. Drain on a paper towel and use as a crunchy topping.
  7. Peel the apple and core it with a Parisian scoop. Blanch these apple balls in sugar water.
  8. Finish the dish with cress and the demi-glace.