Pork Belly with Mushroom Ragu
PREP TIME 5 minutes
COOK TIME 10-15 minutes
2 cups mixed mushrooms, chopped
2 garlic cloves, thinly sliced
2 sprigs thyme, chopped
2 tbsp Pukara olive oil
2 tbsp pork stock
2 lemon cheeks, juice
1 tbsp soy sauce
1 ½ tbsp Meander Valley crème fraiche
1 portion pork belly, precooked cut into cubes
¼ purple carrot, shaved
2 sprigs chervil
Add mushrooms, garlic and thyme to a pan with a drizzle of oil on a medium heat and stir together.
After a few minutes add stock, lemon juice, soy sauce and crème fraiche and then mix together and cook for a few minutes on low heat before sitting aside.
Place pork cubes in a pan with a drizzle of oil and leave to cook for a few minutes.
Once pork is cooked, plate up mushrooms with pork, carrot and a few sprigs of chervil on top.