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Confit Pork Belly
Recipe by Mat Beyer
- Steps
- Ingredients
Ingredients
Pork rub
Roasted potatoes
Saffron carrots
White bean puree
Chorizo
To serve
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Steps
- Preheat oven to 220'C.
- Spread sheet of pork skin over an oven tray, rub with sea salt and drizzle with olive oil. Place in oven and bake for 40 minutes or until golden and crackle has formed.
- For pork, place star anise, cinnamon, fennel and cumin seeds in a roasting pan and dry roast for 7-10 minutes. Transfer to a mortar and pestle, season with salt and pepper and add paprika and oil. Pound until mixture forms a paste. Rub pork belly flesh with paste, place in a small roasting pan and roast for 30-35 minutes.
- For potatoes, place potatoes in a saucepan half filled with cold water and bring to the boil over a high heat. Reduce heat to medium and cook for 5-7 minutes or until tender. Remove and drain well.
- Bruise potatoes and arrange in a roasting pan, add duck fat and toss to coat. Roast for 25-30 minutes or until golden and crispy.
- For saffron carrots, melt butter in a frying pan, add carrots and saffron and panfry for 10 minutes or until carrots are tender. Season with salt and pepper to taste.
- For bean puree, place butter beans, garlic and butter in a frying pan, sauté until beans are soft and tender. Season with salt and pepper to taste, add truffle oil and cook for 30 seconds. Transfer to the chopper attachment of a stick blender and process until a smooth paste forms.
- For chorizo, heat a frying pan over a high heat, add chorizo and cook for 2-3 minutes. Remove and transfer to an oven tray. Top with a slice of manchego, cook under a preheated grill for 5 minutes or until melted
- Cut pork crackle into pieces, place in the chopper attachment of a stick blender and process into crumbs.
- To serve, slice pork belly into pieces. Serve a spoonful of butter bean puree onto the plate, place pork belly on top and top with apple and fennel slices and a piece of asparagus. Arrange potatoes, carrot, chorizo slices on plate around belly, spoon on a line of crackling crumbs and garnish with nasturtium flowers.
