Recipes

Roast pork belly, caramelised pear purée, potato fondant, silverbeet & pomegranate jus

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Ingredients

  • •
    1½ tablespoons fennel seeds
  • •
    ¾ tablespoon dried chilli flakes
  • •
    30g sea salt
  • •
    1.2 kg boneless pork belly
  • •
    250ml (1 cup) jus, demi-glace or veal glaze (available from good delicatessens)
  • •
    1 pomegranate
  • •
    Extra virgin olive oil
  • •
    150g young silverbeet (Swiss chard), stems removed, chopped
  • •
    Sea salt and freshly ground black pepper

Caramelised pear purée:

  • •
    400g caster sugar
  • •
    750g pears, peeled, cored and cut into quarters
  • •
    175g unsalted butter, diced and softened

Potato fondants:

  • •
    6 large waxy potatoes, such as sebago or desirée potatoes, unpeeled, scrubbed
  • •
    300g unsalted butter, diced
  • •
    200ml chicken stock

Method

  1. 1.
    Combine the fennel seeds, chilli flakes and sea salt. Using a sharp knife, score the skin of the pork belly. Rub the spice mix over the pork belly so it is completely covered. Sit the pork on a baking tray, cover with plastic wrap, and then refrigerate for at least 12 hours for the pork to cure.
  2. 2.
    To make the caramelised pear purée, put the sugar and 100ml water in a large, deep frying pan over medium heat, stirring until the sugar has dissolved. Bring to the boil and boil without stirring until the syrup turns to a dark caramel colour. Immediately remove from the heat and very carefully, as hot caramel spits, add the pear. Return the pan to low heat and cook, tossing the pear in the caramel for 10-15 minutes, or until soft. Remove from the heat. Transfer the pear and caramel to a food processor then gradually add the butter and blend until smooth. Cool completely before storing refrigerated in an airtight container until required.
  3. 3.
    Preheat the oven to 200°C (400°F / Gas 6). Put a little water in the base of a large toasting tray. Sit the pork belly, skin side up, on a wire rack inside the tray. Roast the pork belly for 1½ to 2 hours, or until the juices will run clear when pierced with a knife or the centre of the pork reaches 60°C when probed with a meat thermometer. If the skin isn’t crisp enough, cook for a further 5 minutes under a hot oven grill, being careful it doesn’t burn. Rest the pork for 20 minutes before serving (see Note).
  4. 4.
    Meanwhile, to make the potato fondants, trim the potatoes so they sit flat upright then cut into fondants using a sharp 5-6cm pastry cutter. Press the butter into the base of a heavy-based saucepan, push the potatoes into the butter then add the chicken stock. Cook on low-medium heat for 10-12 minutes until the butter and stock begin to boil rapidly, shaking the pan gently to prevent the potatoes from sticking. Reduce the heat and bring the liquid to a simmer. Cook for a further 20-25 minutes, turning half way through the cooking time once they’ve coloured. Remove from heat and stand in a warm place for 10 minutes.
  5. 5.
    Gently lift the potatoes from the liquid onto a baking tray, then transfer to a moderate oven for 5-8 minutes to warm through while the pork is resting.
  6. 6.
    Bring the jus to a gentle simmer, then remove from the heat. Remove the seeds from the pomegranate, discarding any white membrane. Put the seeds in a large bowl and pour over the hot jus. Set aside and keep warm.
  7. 7.
    Heat a heavy-based frying pan over high heat. Add a little extra virgin olive oil and the silverbeet. Season with sea salt and black pepper and toss briefly until just wilted.
  8. 8.
    Gently reheat the pear purée in a saucepan over low heat to warm through.
  9. 9.
    To serve, divide the silverbeet among serving plates. Place a potato fondant and a spoonful of pear purée alongside. Carve the pork and arrange two to three over the silverbeet. Spoon the pomegranate jus around the plate.
  10. 10.
    Note: The pork belly is best rested for 20 minutes before carving to ensure it remains moist and easier to carve. It is often easier to carve the pork belly skin side down.