Slow cooked island pork belly with local lobster and cep cannelloni
by Robert Thompson
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Ingredients
Fish & Shellfish
2 lobsters
Salad & Fresh Herbs
500g of cep mushrooms, sliced
3 bay leaves
1 sprig of thyme
Fresh Meat
1.5kg pork belly
Dairy
31 knobs of butter
200ml of milk
Oils & Vinegars
2 dashes of olive oil
vegetable oil
150ml of white wine vinegar
Store Cupboard
500g of pasta flour
6 egg yolks
1 egg
salt
30g of flour
black pepper
1 tbsp of black peppercorns
200g of brown sugar
1 sprig of rosemary
200g of sea salt
Beverages
103.3ml of water
Cheese
100g of Parmesan, grated
Fruit & Vegetables
1 onion, chopped finely
10 juniper berries
1 garlic clove
Spices & Dried Herbs
10 peppercorns
4 cloves