Robert Reid's langoustines and pork belly

Main course: Serves 4. Total time: 12 hours
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Indy Lifestyle Online


1kg/2lb pork belly, skinned and boned
Clarified butter, for frying
Rosemary
500ml/1 pint soy sauce
300ml/1/2 pint sake
200ml/7fl oz mirin or medium sherry
500ml/1 pint water
50g/2oz bonito flakes (dried tuna)
3 dried chillies
100g/31/2oz ginger, peeled and chopped
12 fresh langoustines (three each)
1/2 medium onion, chopped
1 small carrot, chopped
8 cloves of garlic, chopped roughly
50g/2oz fresh fennel or 1 star anise
1 tablespoon roughly chopped parsley
1 tablespoon roughly chopped tarragon
Black peppercorns, crushed
300ml/1/2pt chicken or fish stock
1 tomato, halved and deseeded
1 teaspoon tomato purée
1 shallot, finely chopped, to garnish
7 white peppercorns, crushed

Pan-fry pork in butter over medium heat until golden. Plunge into cold water; rinse. Transfer to heavy-based pot. Submerge under soy sauce, sake, mirin, water, two chillies, ginger and bonito flakes. Cover and bake overnight in 140C/275F/Gas 2 oven. When cold, cut pork belly into 12. Roll in flour and fry in butter until tender. Towards end of cooking strew with chopped rosemary. Drain on paper.

Plunge langoustines into boiling water for two seconds, peel, reserve meat. Chop heads and shells. Adding no liquid, cook in frying pan on medium heat, shaking. Add stock, onion, carrot, fennel, tomato, herbs, garlic, 10 black peppercorns and a chilli. Bring to boil, turn heat to lowest, cover and simmer for 15 minutes (finally adding purée). Cool and strain. Remove red fat from top and reserve. Boil half the liquid until reduced to two tablespoons. Return this to the rest of the liquid.

Pan-fry langoustine tails in a little oil. Heat lardons. Warm sauce, adding shallot, black and white peppercorns and finely chopped rosemary spikes, without cooking. Dress the langoustines with sauce. Serve with mashed potato.

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