Pork belly with fruity rice filling

Name: Pork belly with fruity rice filling
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 125 g Long grain rice; 2 kg Pork belly (let the butcher trigger the ribs and add them); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 small piece of fresh ginger or ginger powder; 1 Egg; 2 TABLESPOONS Breadcrumbs; 100 g Walnut kernels; 1 package (250 g) Californian prunes; 1/2 l clear broth (instant); 2 (approx. 800 g) Perennials Celery; 1 big red onion; 2 medium-sized apples; 7-10 Tbsp juice of 1/2 lemon; 30 g Butter or margarine; 2 coated tbsp. flour; 3 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley; 7-10 Tbsp kitchen yarn or wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

125 g Long grain rice
2 kg Pork belly (let the butcher trigger the ribs and add them)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 small piece of fresh ginger or ginger powder
1 Egg
2 TABLESPOONS Breadcrumbs
100 g Walnut kernels
1 package (250 g) Californian prunes
1/2 l clear broth (instant)
2 (approx. 800 g) Perennials Celery
1 big red onion
2 medium-sized apples
7-10 Tbsp juice of 1/2 lemon
30 g Butter or margarine
2 coated tbsp. flour
3 TABLESPOONS Whipped cream
7-10 Tbsp Parsley
7-10 Tbsp kitchen yarn or wooden skewers

Directions

1
Cook the rice in plenty of boiling salted water for 20 minutes. In the meantime, wash pork belly briefly, dab dry and cut the rind crosswise. Then cut a large pocket into the meat.
2
Rub pork belly with salt and pepper. Quench the rice cold and let it drip off. Peel ginger and chop very finely. Mix rice, ginger, egg and breadcrumbs. Chop walnuts coarsely and mix in with the dried plums.
3
Season the filling with salt and pepper. Fill the meat with it and sew up or pin the opening. Place the pork belly and the bones in the fat pan and roast in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 1 3/4 hours.
4
After about 30 minutes, gradually add 3/8 litres of stock. Clean and wash the celery stalks and cut them diagonally into slices. Peel and halve the onion and cut into thin slices. Wash apples, cut them into thin slices and sprinkle with lemon juice.
5
Heat the fat in a saucepan. Sauté onion slices and celery in it. Season with salt and pepper and add a little water. Steam covered for about 10 minutes. Add apples at the end and steam for about 3 minutes.
6
Season the vegetables with some lemon juice if necessary. Remove the pork belly and keep warm. Loosen and sieve the meat. Degrease a little and fill up with broth to 1/2 litre. Bring to the boil and thicken with flour mixed in a little water.
7
Let it boil a little bit, refine with cream and season with salt, pepper and ginger. Remove kitchen string or wooden skewers from the meat and cut the meat into slices. If necessary, remove the crust beforehand.
8
Arrange the meat on a plate with the celeriac-apple-vegetables and garnish with parsley. Serve with extra sauce.