Pork belly baps with poached rhubarb

Pork belly baps with poached rhubarb

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Preparation time
less than 30 mins

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Cooking time
30 mins to 1 hour

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Serves
Serves 8

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By Ols Halas
From Saturday Kitchen[row]

Ingredients

For the pork belly baps

  • 1kg/2lb 4oz pork belly, boneless and skin scored
  • 1 tbsp cider vinegar
  • vegetable oil, for roasting and frying
  • 300g/10½oz mayonnaise
  • 2 tsp smoked paprika
  • squeeze lemon juice
  • 8 brioche buns, cut in half
  • sea salt
  • mixed salad leaves, to serve

For the poached rhubarb

  • 200ml/7fl oz cloudy cider
  • 50g/1¾oz brown sugar
  • 1 cinnamon stick
  • 4 rhubarb stalks, trimmed and cut into finger-length sticks
  • 20ml/1fl oz grenadine syrup

For the deep-fried aubergine (vegetarian version)

  • 1 large aubergine, sliced into 2cm/¾in discs
  • 50g/1¾oz plain flour
  • 1 free-range egg
  • 50ml/2fl oz full-fat milk
  • 50g/1¾oz breadcrumbs
  • 1 tsp cumin seeds
  • 30g/1oz mixed seeds (poppy, sesame, sunflower, pumpkin)
  • 30g/1oz pin-head oats
  • vegetable oil, for deep frying
  • salt and freshly ground black pepper

For the dirty fries

  • vegetable oil, for deep frying
  • 1 large potato, peeled and cut into 1cm/½in wide fries
  • 1 large sweet potato, peeled and cut into 1cm/½in wide fries
  • sea salt and freshly ground black pepper
  • 1 banana shallot, thinly sliced
  • 50ml/2fl oz full-fat milk
  • 50g/1¾oz plain flour
  • 1 bunch spring onions, finely chopped
  • 1 bunch chives, finely chopped
  • 100g/3½oz soured cream

For the mayonnaise

  • 1 free-range egg yolk
  • 1 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 150ml/5fl oz vegetable oil
  • squeeze lemon juice
  • sea salt and freshly ground black pepper
  • pinch smoked paprika