New recipes each month, using the best of the season's produce, including quick and easy suppers and tasty desserts.
November 2011 - MARINATED PORK BELLY WITH ASIAN SPICES AND CABBAGE
A popular cut now that lends itself beautifully to slow cooking. This recipe we use in the restaurant is just one of many different spice marinade combinations that you could use. At last in this country we are now celebrating rare breeds such as; Tamworth, Middle White, Berkshire so we have the choice – so please buy a pig from your local area.
The recipe gives instructions for conventional cooking or for sous-vide: The “sous vide” technique is used by most chefs across the world. You can now buy these wonderful machines for your own home which will be likely to receive as much critical applause as the microwave did. The reasons are simple and sound. The meat is cooked in an anaerobic environment at a low temperature in a water bath. The advantages are enormous, you have better flavour, more tenderness, less loss of weight, less hassle and you cannot overcook or burn it. Amongst many other advantages, you also keep more nutrients in the food and the food can be preserved better. This allows you to prepare your food well in advance – keeping your kitchen clean!
Click on the link below to download a print-friendly copy of the recipe.
Photograph © Jean Cazals
Raymond Blanc's new book, Kitchen Secrets,
featuring recipes from Kitchen Secrets Series 1 & 2 and many more,
was published by Bloomsbury on 14 February and is available to buy
online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.
Follow Raymond Blanc on Twitter
Contact Raymond via the Contact page of the website
To find out more about The Raymond Blanc Cookery School, click here