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Chris & Bex - Confit Pork Belly

Ingredients

Pork Belly

5kg pork belly, skin on

180g pink rock salt

3 cloves

8 star anise

4 bunches sage

4L duck fat 

4 Tbsp Italian parsely, finely chopped

Apple cider vinegar

Ginger

Garlic

Red Cabbage Puree

2kg red cabbage, quartered, cores removed

360ml red wine

200ml champagne vinegar

60g Dijon mustard

36g salt

24g black peppercorns

24g carraway seeds

4.4g xanthan gum

Slaw

1 green cabbage

4 green apples

4 carrots

1.3 cups roasted peanuts

4 Tbsp toasted sesame seeds

1 cup mint, finely chopped

1 cup coriander, finely chopped

4 red chilli, finely chopped

Dressing

8 Tbsp sesame oil

7½ Tbsp soy sauce

1 cup lemon juice

4 Tbsp vinaigrette

Method

1. To make salt rub: Place rock salt, cloves and star anise into a mortar and using a pestle pound till evenly ground. Rub all over the pork belly. Place pork belly in a bowl, cover and refrigerate for 2 hours.

2. Preheat oven to 110°C. Gently wash pork belly under running cold water to remove salt rub. Dry pork belly. Place half of the sage leaves into the base of a roasting tray and sit pork belly on top of sage. Scatter remaining sage on top of pork. Pour duck fat into roasting tray to submerge pork belly. Cover roasting tray with aluminium foil, place into preheated oven and cook for 4 hours or till pork is very tender. Remove from oven, cool and proceed to next step.

3. Increase oven temperature to 220°C. Remove pork from fat. Cut pork into 8 rectangles and place skin-side down into clean roasting tray. Cook for 20mins or till centre of meat is hot and skin is crispy.

4. Heat a water bath to 95 °C.  Put cabbage into a vacuum bag with red wine. Seal and cook in the sous vide for 90 minutes. Once cooked, pour into a blender with remaining ingredients and blend until smooth. Pass through a fine-mesh sieve, and serve.

5. To make the slaw, finely shred cabbage until you have about 4 cups’ worth. Thinly slice apple and then cut into thin matchsticks. Peel carrot, then shred or coarsely grate, or cut into thin matchsticks. Mix all dressing ingredients together and toss with the shredded cabbage, apple, carrot, nuts, toasted sesame seeds and chilli (if using), just before serving.

 

 

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