Pork Belly Recipe with Creamed Pearl Barely, Chorizo and Sweet Potato Puree By Michael Irvine Of Malone Lodge
This pork belly recipe with creamed pearl barley with chorizo, sweet potato puree served with vichy carrot pan jus was created by Head Chef Michael Irvine of Malone Lodge Hotel. Ingredients: For the pearl barely with chorizo – 200g Spanish chorio, sliced – 1 small onion, thinly sliced – 1 garlic clove, finely chopped – …