PORK BELLY WITH QUINCE PUREE & BRUSSELS SPROUTS
2 cups caster sugar 1 teaspoon fennel seeds 1 vanilla bean, split lengthways 1 cinnamon stick 1 whole star anise 4 quinces, washed, halved crossways 500g brussels sprouts, halved lengthways ½ cup olive oil 1.5kg-piece boneless pork belly, skin on 1 celeriac, peeled, cut into 2cm cubes 1 cup good-quality veal stock* 60g butter
Place sugar, fennel seeds, vanilla bean, cinnamon, star anise and 3 cups water in a saucepan. Stir over a medium-high heat until sugar dissolves. Bring to boil. Add quince and reduce heat to low. Cook for 2½ hours or until quince is a ruby colour. Cool. Reserve 4 halves for serving. Peel remaining quince and remove cores. Place in a food processor. Add poaching liquid, 1 tablespoon at a time, processing until a puree forms. Cook brussels sprouts in a saucepan of salted boiling water for 5 minutes or until just tender. Drain well. Transfer to a bowl and drizzle with 1 tablespoon of oil. Cover and refrigerate until required. Preheat oven to 210°C. Place a wire rack in a roasting pan. Dry pork with paper towel. Drizzle with 2 tablespoons of remaining oil. Season well with salt and pepper. Place pork, skin-side up, on wire rack. Roast for 1–1¼ hours or until skin is crisp and golden, and pork is cooked through. Rest for 15 minutes. Toss celeriac and 2 tablespoons of remaining oil in a roasting pan. Roast for 15–20 minutes or until golden. Stir stock and 40g of butter in a small saucepan over a medium heat until boiling. Simmer for 10 minutes or until reduced by half and jus thickens slightly. Heat remaining oil and butter in a frying pan over a medium heat. Cook brussels sprouts, cut-sides down, for 8 minutes or until golden brown. Slice pork and arrange on plates. Add a spoonful of quince puree, a quince half, sprouts and celeriac. Garnish with outer leaves of brussels sprouts. Drizzle with veal jus. * Available at butchers, delicatessens and gourmet food stores.