Serves 4

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.

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