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Roasted Parsnip Soup With Slow Braised Crispy Pork Belly

Serves 4

2 tsp Butter, unsalted
2 tbsp Olive oil
2 ¼ tbsp Onions, chopped
200 g Parsnip, peeled and chopped
1 Garlic clove, peeled and chopped
½g (2 ½ sprigs)Thyme, fresh
1 Small Bay leaf
¾ g (4 stalks) Parsley stalks
6 ¼ g Celery
2 ½ tsp White wine, boiled
125 ml Chicken stock
312 ml Milk
4 ½ g Salt

Bring chicken stock and milk to a boil.
In another pan Sweat onions and garlic together. Add parsnips and cook until soft and lightly colored.
Add chicken stock and milk, bring to a boil and simmer until the parsnips are cooked, about 20 minutes.
Blend and pass through a chinois, correct seasoning. And serve with crispy pork belly

Brined Pork Belly

500 g Pork Belly
3 L Water
300 g Salt, table
½ stalks Lemongrass
½ head Garlic
1 ½ sprigs Rosemary
1 stick Cinnamon
1/3 bunch Thyme
4 ½ Bay leaves
4 ½ g Star Anise
90 g Coriander seed
30 g Ginger

Mix all ingredients in a pot. Bring to a boil. Remove from heat and cool before use.
Cover the pork belly with the brine.
Brine the pork belly for 24 hours, remove from brine and rinse off.
In a pan, cover the pork belly with cool water. Cover with tin foil.
Cook for 24 hours at 165 C.
Once cooked, press and refridgerate overnight. Next day cut the pork belly into small cubes and fry them until golden brown and crispy, top the soup with several cubes for serving.

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