-BaconFest Headline Chef Miguel Maestre
Pork belly is the only part of the pig that gives you everything: fat, crunch and flesh. You just have to be smart with how you cook it.
The secret is to score the skin and allow it to dry out overnight in the fridge to get the crackle really nice and crisp.
Pre-frying the skin helps, too. But for me, the game changer is very carefully adding the stock to the tray without allowing any of it to touch the skin, otherwise you’ll undo all your good work.
This roast pork is great in sandwiches, wraps and tacos, so don’t be afraid to cook a big portion for maximum leftover goodness.
1.2 kg pork belly
salt flakes and freshly ground
black pepper
olive oil, for pan-frying
2 fennel bulbs, trimmed and roughly chopped
5 thyme sprigs
2 heads of garlic, halved horizontally, skin left on
6 star anise
2 tablespoons fennel seeds
1 tablespoon smoked paprika 300 ml white wine (preferably chardonnay as it has a nutty flavour)
500 ml (2 cups) chicken stock 1 tablespoon dijon or wholegrain mustard
1 tablespoon horseradish cream freshly grated horseradish or wasabi, to serve
CANDIED WALNUTS
200 g (2 cups) walnuts
3 tablespoons caster sugar pinch of dried chilli flakes
WALDORF SALAD
2 small green apples
2 tablespoons lemon juice
3 tablespoons whole egg mayonnaise
salt flakes and freshly ground black pepper
2 little gem or baby cos lettuce 6 inner celery sticks, including leaves, finely sliced (about 1 cup)
SERVES 6
Preheat the oven to 180°C (fan-forced) for at least 30 minutes to ensure it is nice and hot. Take the pork out of the fridge and bring it to room temperature.
Meanwhile, to make the candied walnuts, line a baking tray with baking paper. Toast the walnuts in a large frying pan over medium heat until lightly golden. Sprinkle over the sugar and chilli flakes and cook,
shaking the pan, until the sugar has dissolved and caramelised. Transfer to the prepared tray and leave to cool for 10–15 minutes.
Using a sharp knife or Stanley knife, cut shallow incisions in the pork belly skin in a criss-cross pattern (similar to calamari). Season the skin generously with salt and rub it in with your hands, making sure it gets into the incisions. Using your hands will also help to bring the meat to room temperature, which will help with the cooking process. Season with black pepper.
Heat a good splash of oil on a large flameproof roasting tin over medium heat, add the fennel, thyme sprigs, garlic heads, star anise and 1 tablespoon of fennel seeds and cook for about 3 minutes until aromatic.
Push the fennel mixture to the outer edges of the tin, leaving a space for the pork in the middle. Add the pork belly, skin-side down, and press on it with your hands and sear for 5–7 minutes until golden brown.
Take your time to get it nice and golden as this will ensure a crisp crackling.
Turn the pork over so it is skin-side up and rub with the paprika and remaining fennel seeds. Carefully pour the wine into the tin without touching the pork skin and stir to scrape up any bits caught on the base.
Cook off the alcohol for a few minutes and bring to the boil (don’t skip this step or the alcoholic flavour will be too strong). Add enough stock to come just below the skin and bring back to the boil. Don’t allow the
pork skin to get wet or you won’t get that all-important crispy crackling.
Carefully transfer the tin to the oven, making sure it is still bubbling from the boil, and roast for 2 1⁄2–3 hours until the meat is very tender and the crackling is irresistible.
Meanwhile, to make the salad, finely slice the apples using a mandoline or a sharp knife. Place in a bowl with 1 tablespoon of the lemon juice and toss to coat. Place the mayonnaise, remaining lemon juice and 1 tablespoon of water in a screw-top jar, season with salt and pepper and shake to combine. Trim the lettuce and separate the leaves. Place in a large, shallow bowl and scatter with the celery, apple and candied walnuts.
Remove the pork belly from the tin and rest on a large platter or board – don’t cover it with anything. Strain the pan juices into a saucepan, discarding the solids, and stir in the mustard and horseradish cream. Pour
into a jug.
Using a bread knife, carve the pork belly into chunky slices. Top with the freshly grated horseradish or wasabi and serve with the waldorf salad and the sauce alongside.
TIP: For a more relaxed version of this dish, slice all of the pork and divide it among 12 split bread rolls. Add the salad and serve them as sliders.
