Confit and pan-fried pork belly served with beetroot barley, tzatziki, pan fried pattypan, soy pork cider jus and herb oil.
This is one of the dishes that I used to serve at my restaurant “Drum” and it was always one of the favourites. It is a combination of techniques and flavours from around the world! This particular dish has a touch of French cuisine, Japanese and Greek.
Try it at home and don’t forget to put your own take on it!Side note: there are no quantities because I believe that a true chef cooks adventurously. I hope you enjoy navigating this recipe – Its like a choose your own adventure book but for cooking!
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