Try this simple yet oh so effective recipe for Rhubarb Ketchup from Hotel La Tour Chef de Partie Sean Parkes.
It goes beautifully with pork belly and would make a wonderful, relaxed dish for weekend entertaining.
Rhubarb Ketchup (for four)
A cross between a jelly and a puree, this is a wonderful side dish to brighten your main course.
Poach 250g trimmed rhubarb until soft. Add 100g apple juice, 8g agar agar and a sprinkle of sugar to taste. Boil for 20 seconds. Place in fridge to set.
Roast pork belly
Salt and score pork belly and roast skin side down on a non-stick tray at 180 C for an hour. Turn and roast until crisp (around another hour).
Once cooked drain the fat, add a ladle of chicken stock and a teaspoon of flour to make a nice meaty sauce.
Blitz the rhubarb ketchup in a blender until smooth and pour into a bowl. Garnish the pork belly with watercress and a little shaved fennel. Serve with the rhubarb ketchup alongside.