JERUSALEM ARTICHOKE SOUP, ROASTED PORK BELLY AND APPLE PURÉE
Recipe Eric Bulpitt
for the soup
500g Jerusalem artichokes lemon juice 1T butter 1 medium onion, finely sliced a pinch of salt 500ml milk 500ml cream
to prepare the pork belly
1kg pork belly canola oil sea salt and milled
black pepper 1 head of garlic thyme
for the apple purée
500ml apple juice 2t sugar nutmeg 1t agar agar a little extra apple juice nasturtium leaves watercress sourdough croutons
Peel the Jerusalem artichokes and place then in water with a squeeze of lemon juice to prevent them oxidising. Melt the butter in a saucepan and add the onion and a pinch of salt. Sauté until translucent and soft. Drain and add the artichokes, and just cover with milk and cream. Bring to a simmer and cook for about 30 minutes until soft. Blend until smooth. Add more milk if necessary, but the soup should have a thick consistency.
Preheat the oven to 210°C. Pour some boiling water over the skin of the pork and pat dry. The drier the skin, the crispier the crackling. Rub the oil, salt and pepper over the pork belly and place it on a roasting tray with the whole garlic and thyme. Roast for 30 minutes, turn the oven down to 180°C and roast for one hour until crisp. Leave to rest for 20 minutes.
To make the purée, bring the apple juice to a simmer in a saucepan, add the sugar and a generous grating of nutmeg, and allow to reduce by half. Whisk in the agar agar and simmer for two minutes to dissolve. Pour onto a baking tray and refrigerate until set. Blend the jelly in a food processor, stirring in a little more apple juice until it has a smooth, gel-like consistency.
When ready to serve, heat the soup. Chop the pork belly into 3cm cubes and place in warmed soup bowls. Dot the purée around the belly and garnish with nasturtium leaves, watercress and croutons. Pour the soup over the pork – do this at the table for dramatic effect.