Langoustines with chargrilled pork belly and tomato dressing

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chargrilled pork belly

  • 1kg/2lb 4oz pork belly
  • 100g/3½oz salt
  • 1 litre/1¾ pint duck or pork fat
  • 1 tbsp coriander seeds
  • 1 head garlic
  • 1 bay leaf
  • few thyme sprigs
  • 2 star anise

For the langoustines

  • 6 langoustines
  • 2 tbsp olive oil
  • 6 wafer-thin strips lardo
  • black pepper, to taste
  • 1 lemon, juice only

For the tomato dressing

  • 4 ripe beef tomatoes, roughly chopped
  • 1 red pepper, seeds removed, roughly chopped
  • ½ cucumber, roughly chopped
  • 1 banana shallot, roughly chopped
  • 2–3 tbsp olive oil
  • 2 tsp sherry vinegar
  • 1 tsp sweet smoked paprika

For the garnish

  • 1 handful mixed colour cherry tomatoes
  • 1 Little Gem lettuce, cut thinly lengthways
  • dash olive oil
  • few basil leaves
  • salt and freshly ground black pepper