Crisp pork belly with deep-fried quail’s eggs and brown sauce

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

For the pork belly and fried eggs

  • 1kg/2lb 4oz piece pork belly, skin removed and reserved
  • 250ml/9fl oz white wine
  • 100ml/ 3½ fl oz cider vinegar
  • 1 bunch fresh thyme
  • 1 bulb garlic
  • 2 bay leaves
  • 1 onion, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 3 sticks of celery, roughly chopped
  • 1 fennel bulb, roughly chopped
  • 4 quail’s eggs
  • vegetable oil for deep-frying
  • 50g/½ oz plain flour
  • 2 free-range eggs, beaten
  • 150g/5½oz panko breadcrumbs

For the brown sauce

  • 400g/14oz tomatoes
  • 100g/3½ oz cooking apples, peeled, cored and roughly chopped
  • 2 onions, finely chopped
  • 2cm/1in piece of ginger
  • 100ml/3½ fl oz of red wine vinegar
  • 1 bay leaf
  • 1 star anise
  • 2 cloves
  • 1 red chilli, finely chopped
  • 1 tsp smoked paprika
  • 6 juniper berries
  • ¼ tsp allspice
  • 4 tsp Worcestershire sauce
  • 4 tsp black treacle
  • 50ml/2fl oz tamarind paste
  • salt and freshly ground black pepper
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