Pork belly / langoustine / yoghurt/ blood orange

Savoury recipe
Dennis Middeldorp

Dennis Middeldorp

Executive Chef
Restaurant 'Sense' in Hertogenbosch, Netherlands, 1 Michelin Star
  1. Langoustines

    Ingredients

    • Frozen fruit purée 100% : Lime
    • scampi - 4
    • Olive oil
    • Salt and pepper

    Clean the langoustines then singe the tails using a blowtorch.
    Coat them with olive oil then season with salt, pepper and lime puree.

    In this step

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    Frozen fruit purées
  2. Pork belly

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 50 cl
    • Water - 50cl
    • Salt - 6g
    • Bay leaves - 1
    • Garlic - 2
    • Pork belly - 1g
    • Lemongrass - (stick) 1
    • Kaffir Lime - 1
    • Pepper - (seeds) 15

    Combine and cook the ingredients of the brine for the pork belly.
    Cool the brine and marinate the pork belly in it for 48 hours.
    Then vacuum pack and cook the pork belly for 72 hours at 72°C. Press and slice into portions.
    Roast on all sides before serving.

    In this step

  3. Thai emulsion

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 30 cl
    • Shallot - 1
    • Chilli - 1
    • Ginger syrup - 4
    • Coriander - (root) - 1

    Fry the Thai emulsion vegetables then deglaze with the blood orange puree and syrup.
    Blend and strain.
    Before serving, work into a lather using a hand blender.

    In this step

  4. Yoghurt emulsion

    Ingredients

    • Natural yogurt - 200g
    • Egg white - 80g
    • Oil - 60cl
    • sushi vinegar - 10cl

    Combine all the ingredients of the yoghurt emulsion, gradually add the oil, whisking as you go.

  5. Blood orange cylinder

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 90 cl
    • Isomalt - 330g
    • Glucose syrup - 150g

    For the cylinder, blend the ingredients at 100°C in a thermoblender then leave the mixture to rest overnight in the refrigerator.
    Spread the mixture into rectangular stencils then bake for 20 minutes at 130°C.
    Roll into cylinders.

    In this step

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