Friday, 24 February 2012

chocolate roast pork belly with a caramelised onion and cocoa gravy


alarmingly blackened crackling... tasted of dark chocolate!

... one of the many things i've 'learnt' from living with a person born and bred in Lincolnshire is that sweet and savoury don't go... as far as The Viking is concerned pudding and main course should never be served on the same plate... and this goes for everything from the humble cheese served with jam... through to the molecular salted caramel... although strangely he will make an exception for Yorkshire Pudding with jam...

... so I knew that when dear delightful Choclette from Chocolate Log Blog chose 'savoury' as the theme for this months we should cocoa, it wouldn't be something The Viking would partake in... which is especially frustrating seeing that the secondary requirement for the challenge was to make the dish vegetarian...

... don't worry I will be getting to the point... as it happens The Viking is off down to London this week so I needn't worry, plus it gives me the added bonus of being able to eat meat without the guilt... but then I got stuck on the whole vegetarian aspect... and as the weeks have passed and all the other wonderful entries have come rolling in i've got myself into a spot of bother over it... until I spied two things...
one was a recipe for honey roast pork belly I saw on the BBC website and the other was for a cocoa onion gravy, which I know I saw on someone's blog but I cannot for the life of me remember where, so do claim the idea if it's yours... anyway... little explosions went off in my mind and here's the result...


chocolate roast pork belly with a caramelised onion and cocoa gravy
something for me and something for you Choclette...

for the pork belly
1 large slab of pork belly (don't ask me... I didn't weigh it)
1 tablespoon of Mexican Orange Blossom Honey
1 tablespoon olive oil
1 tablespoon white wine
1 teaspoon fennel seeds
2 teaspoons dark cocoa powder - I used Green and Blacks
plenty of sea salt

for the gravy
2 medium onions -very finely sliced
1 teaspoon of Mexican Orange Blossom Honey
1 teaspoon plain flour
1 glass white wine
1 teaspoons dark cocoa powder - I used Green and Blacks

- pre heat the oven to at least 220C

- mix the ingredients for the pork belly sauce in a bowl and then pour it onto the pork belly which is sitting in a roasting dish... rub it in to the fat and then bung it into the oven

- after 20 mins turn the heat down to 160C and let it roast for at least 2 hours... don't worry, it will go very black but this is the honey and chocolate, it still tastes amazing!

- meanwhile heat some butter and olive oil in a pan and very gently caramelise your sliced onions... this can take anywhere up to 30 mins during which time you should add the honey to the pan

- once the onions have reduced by half and are darkly golden add the flour and stir until it has gone, then turn the heat up and add he white wine which should bubble away and then reduce by half

- sprinkle in the cocoa powder and I always cheat a little by adding a pinch of Marigold Bouillon 

... both the pork belly and the gravy were very rich and darkly divine... the crackling was alarmingly blackened by the honey but it actually tasted of very very dark chocolate... but I must say that the gravy won out just slightly for its more subtle chocolate depth... nice one Choclette!

35 comments:

  1. Well I think hat is a STELLAR idea Dom and LOOK at that DIVINE chocolate onion gravy/sauce! FAB entry for we should cocoa, and I would love to try that!
    Karen

    ReplyDelete
  2. I DID mean that and not HAT! Doh.....

    ReplyDelete
  3. This comment has been removed by the author.

    ReplyDelete
  4. Dom, that looks absolutely delicious. You are taunting me when I've just woken up after a night shift. Isn't it a veggie challenge though?

    ReplyDelete
  5. Ooh that sounded a bit jobs-worth....I didn't mean that. I'm very glad you didn't go veggie as I'm not sure it could be as good as that tasty looking hunk of pig.

    ReplyDelete
  6. Oh my goodness! Vegetarian recipe stipulation be dammed, the world needs your chocolate roast pork belly, Dom. Pancakes with bacon and maple syrup, chocolate salted caramels, Choc Dips - The Viking is missing out!

    ReplyDelete
  7. Belly Pork can do no wrong; chocked or not!

    ReplyDelete
  8. I'm loving the look of that crackling. Crunch!! The onion gravy with the cocoa looks delicious as well. I have a recipe for chili that calls for a a few teaspoons of cocoa powder. It really adds a layer of depth to the recipe.

    ReplyDelete
  9. I don't eat red meat Dom but this caramelised onion and cocoa gravy looks and sounds delicious...and I think it would work with chicken or even puy lentils...mmm...

    ...but I din't know that Vikings came from Lincolnshire...mind you I was never that good at geography....

    ReplyDelete
  10. You Brits are having more fun than we colonials. It's not fair.

    ReplyDelete
  11. I think that dish might go down well in Mexico!

    ReplyDelete
  12. Nice idea - onions and chocolate are two of the really good things in life.

    ReplyDelete
  13. This is heaven! Who could resist a meal that includes two of my favourite foods, pork & chocolate. I know I would love this and will be sure to make it as I can taste the chocolatey, salty crackling now :0)x

    ReplyDelete
  14. Oh my God!!!! I need this in my life!

    ReplyDelete
  15. Oooh this would have been PERFECT served at Porklife last night! I want!

    ReplyDelete
  16. I don't know about this - chocolate and pork? Might have to try it to confirm the mix of flavours! But then again pork and chocolate will always taste good.

    ReplyDelete
  17. Ha ha, well done Dom, nicely done. I'll have to have a word with that Viking of yours when I see him though. The onion gravy looks and sounds delicious and you are a dear man for persevering.

    ReplyDelete
  18. that's the most creative roast pork belly flavour I've come across so far! sounds simply amazing. who says you can't have your roast pork and dessert all at a go ;)

    ReplyDelete
  19. As soon as I saw the post title I knew it would be for We Should Cocoa - and I LOVE the result. Quite frankly, both the pork and onions deserve recognition cause they both look and sound amazing. I know it's supposed to be all veggie this month, but still. Just saying. Now let me go drool in private =)

    ReplyDelete
  20. I love pork and your gravy looks delicious, I'll bet the chocolate really kicked it up a notch!

    ReplyDelete
  21. You are too bloomin' clever by 'alf, aren't you? I am completely bereft of any good idea for WSC this month, to the point where I am wondering if chocolate peanut butter qualifies as 'savoury'. No? Hmm, didn't think so... happy weekend to you x

    ReplyDelete
  22. Clever Dominic! A brilliant idea and I love that you came up with a recipe that incorporated the chocolate/savoury/vegetarian angle alongside a lovely slab of meat! Genius. I must say, this one had me stumped, so I take my hat off you you and will learn from the Masters!

    ReplyDelete
  23. Now THAT is a creative twist on mole! I especially love the idea of that blackened cocoa crust on the outside of the pork belly ... a shredded and crunchy bite of pork heaven! Just imagining dragging a forkful through that gravy ... well, I bet it was incredible!

    You clever devil, you!

    ReplyDelete
  24. Omg you are a culinary genius!! Love the chocolate pork belly and the chocolate onion gravy! I

    ReplyDelete
  25. Sorry posted before I finished my last comment ... I am really loving the sweet and salty combination. You should try chocolate and cheese ;)

    ReplyDelete
  26. Ah-Mazing Dom! I've been looking forward to this since you mentioned it on twitter. You could have invited me you know... :) Very creative use of cocoa. Enjoy the rest of your weekend.

    ReplyDelete
  27. Wow Dom! That is really pushing the boat out. Fantastic.

    ReplyDelete
  28. I've deleted my earlier comment, as I clearly didn't read the post properly. This dish is a really daring experiment - I hope it tasted as good as it looks!

    ReplyDelete
  29. Tut tut Dam 1 teaspoon of Mexican Orange Blossom Honey ... not local honey .. honey?

    ReplyDelete
  30. OMG! that just sounds gorgeous Dom, did you eat it all?

    ReplyDelete
  31. It looks amazing. Not convinced on the onion chocolate combination but I trust you!

    ReplyDelete
  32. This looks too amazing. I've got to get some pork belly and make this....soon.

    ReplyDelete
  33. Sound delicious especially to go with pork!! Definitely trying this recipe! YUM!

    ReplyDelete
  34. Dom, I know I've already gushed over how much I love this combination, but I wanted to drop back and let you know I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution). Please let me know if you have any objections. It's always a pleasure following your food…

    ReplyDelete
    Replies
    1. Very happy for you to use this, that's very kind of you (I've always wanted to be featured in your FFF round-up!) x

      Delete

please leave a comment

ShareThis

LinkWithin

Related Posts with Thumbnails