Pork belly souse with cornmeal pudding

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 6–8

By Andi Oliver
From Saturday Kitchen

Ingredients

For the pork belly

  • 1.5kg/3lb 5oz pork belly
  • 4 garlic cloves, peeled but left whole
  • 4 star anise
  • 1½ tsp crushed juniper berries
  • 10g fresh coriander stalks
  • 10g fresh flatleaf parsley stalks
  • 1½ tsp salt

For the souse

  • 1 tsp black peppercorns, crushed
  • 1 tsp coriander seeds, crushed
  • 2 Scotch bonnet or bird’s-eye chillies, thinly sliced with seeds left in
  • 2 onions, thinly sliced
  • 2 cucumbers, thinly sliced
  • 2 spring onions, green tops only, thinly sliced
  • 10g fresh coriander leaves, finely chopped
  • 10g fresh flatleaf parsley leaves, finely chopped
  • 2 limes, juice only
  • 2½ tsp salt

For the cornmeal pudding

  • 1.5 litres/2½ pints coconut milk (tinned or fresh)
  • 55g/2oz unsalted butter, plus extra for greasing
  • 350g/12oz soft dark brown sugar
  • 1 tsp vanilla extract
  • 2 tsp golden rum
  • 450g/1lb fine cornmeal or polenta
  • 80g/2¾oz self-raising flour
  • ¾ tsp salt
  • 1 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 100g/3½oz raisins or sultanas (optional)

For the soft top

  • 240ml/8¾fl oz coconut milk (tinned or fresh)
  • 55g/2oz soft dark brown sugar
  • 1 tsp ground cinnamon
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