Masterchef recipe per­fect pork belly

Crackle crusts de­li­cious din­ing ex­pe­ri­ence

Central Otago Mirror - - FEATURES -

Pork Belly seems to be a bit of a favourite to all those I meet from Cen­tral Otago and South­land.

I am not sure if it is the abun­dance of amaz­ing food­ies in the South, the qual­ity meat pro­duced by the South­land farm­ers, or if we are all just a lit­tle in­dul­gent when it comes to en­joy­ing good food!

The recipe be­low is some­thing I cooked on Masterchef, where Josh Emett called it one of the best pork bel­lies he had ever eaten.

It takes a bit of love to get the per­fect ‘‘crackle’’, but once that is achieved, you can sit back and re­lax while the pork does its thing.

The flavours will de­velop, re­sult­ing in meat that is moist and de­li­cious.

Depend­ing on what you ac­com­pany this dish with, it can be served all year round. I be­lieve ev­ery house­hold needs a pork belly in its freezer.

It can be dressed up or down depend­ing on the oc­ca­sion and al­ways a hit with guests.


1kg pork belly 1 tsp fen­nel seeds tsp cumin seeds tsp car­away seeds 2 tsp Marl­bor­ough sea salt 2 onions thickly sliced to place un­der the pork Olive oil 1L milk 3 whole star anise


1 pack of rocket 1 ap­ple 1 hand­ful Ital­ian pars­ley 1 tbl chardon­nay vine­gar 3 tbl olive oil

Fon­dant Pota­toes

8 pota­toes

600ml chicken or veg­etable stock 150g but­ter 1 stick of thyme 2 cloves of gar­lic Home­made quince jelly


1. Toast the spices in a pan then grind them with the sea salt in a pes­tle and mor­tar.

2. Mas­sage olive oil in the pork skin, then mas­sage on spice mix.

3. Cook on about 230C for 20-30 min­utes un­til you can see the crack­ling ap­pear. You may have to re­po­si­tion the pork from time to time to en­sure even crackle dis­per­sion.

4. Re­duce the heat in the oven to 160C and pour enough milk into the roast­ing dish to cover about two thirds of the way up the pork belly. Add whole star anise here too.

5. Cook for a fur­ther 90-100 mins at this low heat.

6. Mean­while, peel your pota­toes and cut into sim­i­lar sized bar­rel shapes with flat top and bot­toms. I be­lieve waxy pota­toes pro­duce the most flavour­some ver­sion of these.

7. Melt 150g of but­ter over a mod­er­ate heat, and add the pota­toes. Brown both sides of the pota­toes for 5-6 mins. En­sure the but­ter does not burn.

8. Add enough stock to the pan to cover at least one third of the potato. Put on the slightly smashed gar­lic and thyme. Place a lid on the pan, or place in the over cov­ered with foil and cook for fur­ther 10-15 mins or un­til soft when pierced.

9. Mix to­gether the sim­ple salad. Juli­enne the ap­ple, roughly chop the par­ley and place all in a bowl with the rocket. Pour over the com­bined chardon­nay and olive oil dress­ing.

10. Chop the pork into bite sized pieces. It’s some­times eas­ier to turn the pork upside down and slice from the meat side. Plate these up along with the tasty fon­dant pota­toes that have ab­sorbed all the de­li­cious stock, the salad and give your self a large dol­lop of home­made quince jelly.

This is a de­li­cious re­place­ment for the more tra­di­tional ap­ple sauce.

Tempt­ing treat: Fen­nel, Car­away and Cumin Pork Belly .

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.