Suckling Pork belly
The pork belly is cooked under foil, allowing flavours to infuse, giving the bacon a great flavour. What remains is an intensely flavoured gravy.
Creation by Robin Gill, Sorella restaurant, London, UK.
Makes 1250g.
Allergens and dietary requirements
No allergens or dietary requirements.
Ingredients
15
g
curry powder14
peppercorns5
g
ground cumin5
g
five-spice powder50
ml
cane sugar3
cloves
garlic, chopped2
chilli peppers, chopped1500
g
suckling pork belly500
ml
water30
g
salt