Pork Belly With Beetroot & Apple Chutney, Cauliflower Puree & Spinach

• Boneless pork belly
• Olive oil
• 1/2 Cauliflower
• 6 garlic cloves
• 1 onion
• Seasoning
• Cream
• Butter
• 2 small-medium beetroot
• 1 large granny smith apple
• 1/2 cup Vinegar
• 5 TBspns Caster sugar
• 6-8 Peppercorns
• 1 teaspoon Horseradish
• Bunch of Spinach

1. Season pork belly, place dish with baking paper on the bottom. Place pork into dish, cover with olive oil and place baking paper on top.
2. Slow cook at 100 degrees cel, for 3 hours.
3. Once pork is cooked place on baking paper with another piece of baking paper on top and place something heavy on top to make the piece of pork more uniform.
4. Blanch cauliflower
5. Fry garlic and onion
6. Add cauliflower and puree together with butter, salt, pepper and cream.
7. Peel and grate beetroot and apple
8. Add vinegar to pan and caster sugar
9. Add beetroot, apple, black pepper and onion
10. Fry until liquid has disappeared
11. After taking off heat, add horseradish.
12. Cut pork into portion sizes
13. Lightly brown skin in pan
14. place into oven at 250 degrees cel, for 15 mins.
15. Fry spinach in a pan.
16. Enjoy.

pork belly, olive oil, cauliflower, garlic, onion, cream, butter, beetroot, granny smith apple, vinegar, sugar, horseradish, spinach

Taken from www.epicurious.com/recipes/member/views/pork-belly-with-beetroot-apple-chutney-cauliflower-puree-spinach-51420381 (may not work)