Roasted Belly Pork Lettuce Cups with Harissa Greek Yoghurt, Celeriac Coleslaw and Pickled Mushrooms.
Roasted Belly Pork Lettuce Cups with Harissa Greek Yoghurt, Celeriac Coleslaw and Pickled Mushrooms.
Sometimes its nice to have something fresh that doesn’t need too much preparation and is lovely to eat when it’s sunny.
This is the perfect dish with its succulent belly pork and spicy greek yoghurt. Add the crispy coleslaw and whats wrapped up in the fresh lettuce is a mouthful of yumm, but adding the pickled mushrooms makes it something extra special.
A pickled element isn’t everyones’s cup of tea, but rest assured, these will change your mind, and they’re so easy to make. The thing to remember is that the longer the mushrooms sit in the pickling liquid the stronger the pickle will be. Sounds obvious, and it is, but i suggest that if this is your first experience with a pickle, be brave. The mushrooms are just one element of this dish , and when added to the rest of the ingredients and wrapped in the crispy lettuce, it makes the perfect mouthful.
Go on, give it a go and enjoy your sweet life!
Succulent belly pork wrapped in crisp lettuce with all the trimmings
What You Need
1 Iceberg lettuce – Separate the leaves, wash and dried
2 tsp Maldon salt
Pork Belly – Bone out, scored and skin dried
2 tsp Za’atar
Coleslaw
½ Celeriac – Peeled and sliced into thin strips
Cucumber-Deseeded and sliced into thin strips – See Tip Box
Apple – Cored and sliced really thinly
Spring Onion – Sliced thinly
Red Pepper – Sliced thinly
200ml Rice wine vinegar
100m Olive oil
Lime juice and zest – Split into two
Harissa Greek Yoghurt
1 Pot Plain Greek Yoghurt – See Tip Box
1 tsp Harissa Powder – See Tip Box
1 Garlic Clove - Minced
Pickled Mushrooms
Chestnut Mushrooms – Cleaned and thinly sliced – See Tip Box
200ml White wine vinegar
1 Garlic clove - Minced
How It’s Done
Pork
Heat the oven to 250c
Mix the salt and the Za’atar together and rub over both sides of the pork
Place the prepared pork into an oven proof tin, place into the hot oven and cook for 30 minutes
Turn the heat down to 180c
Cook the belly pork until the skin is crispy and the pork is cooked through but still moist. - An additional 1 hr -1 hr 30 minutes - See Tip Box
Once cooked, set aside to cool.
Once the pork is cooled, remove the crackling with a sharp knife and slice the meat into thin strips. - See Tip Box
Set aside until needed.
Juicy belly pork
Coleslaw
Place all of the ingredients into a bowl and pour half the lime juice over everything so that none of the vegetables go brown. Give it a mix
Place the oil, vinegar and rest of the lime juice into a small bowl
Whisk them together until the ingredients get a little bit cloudy – See Tip Box
Pour the mixture over the vegetables, give it a good mix and set it aside until needed.
Pickled Mushrooms
Place the prepared mushrooms into a bowl and pour over the vinegar and minced garlic.
Mix everything together really well and set it aside.
Give it a gentle stir once in a while just to make sure that all the mushrooms get a pickle. – See Tip Box
Once pickled to your liking, drain them and set aside until needed.
Pickled mushroom add another dimension
Harissa Greek Yoghurt
Combine all the ingredients to a bowl and mix really well – See Tip Box
An easy but super flavoursome dressing
Assembly
Lay a lettuce leaf on a plate and layer up the coleslaw, pork, mushrooms and harissa Greek yoghurt
Wrap it up and take a bite
Add everything to the lettuce and wrap it up
Tip Box
Harissa – 1) Use either powder or paste
2) Start with 1 tsp and give it a taste before adding more. It can be spicy
Mushrooms – 1) Don’t wash the mushrooms, they are very absorbent. Wipe them down with a damp kitchen towel and make sure they are dry.
2) Keep an eye on the mushrooms as they pickle. They very quickly go from “they taste good” to “wow, my mouth”
Cucumber – Leave the skin on the cucumber. Scoop out the seeds from middle of the cucumber before you slice it very thinly
Dressing – Whisking the oil, vinegar and lime juice together
Cracking - Don’t waste the crackling - chop it into strips and serve it on the side
Cooking the pork - All ovens are different so adjust the cooking tome accordingly
