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Crispy Skin Pork Belly with Orange, Pumpkin Puree & Crispy Fennel
Recipe by Jules Allen
- Steps
- Ingredients
Steps
- Preheat oven to 230C.
- Score pork skin with a sharp knife or razor and rub with salt and fennel seeds. Set aside on bench to come to room temperature.
- Place chopped fennel and onion into a large roasting pan with vinegar, lemon zest, 3 of the star anise, and 250ml (1 cup) water.
- Place pork on a wire rack set in the roasting pan with fennel and onion. Roast in oven for 45 minutes.
- Place pumpkin onto a baking tray, drizzle with oil, season with salt and pepper, and toss to coat. Place in oven on a lower shelf and reduce temperature to 180C. Bake pumpkin for 30 minutes until tender but not browned.
- Add water to pan under the pork if needed, taking care not to allow it to dry out. Cook pork for a further 35 minutes until tender and skin is crisp. Remove from oven and set aside to rest for 15 minutes.
- Meanwhile, warm milk in a saucepan set over medium-low heat.
- Transfer pumpkin to a blender or food processor with hot milk, juice of ½ orange, salt and pepper and puree until smooth. Set aside and keep warm.
- Half fill a large saucepan or deep fryer with vegetable oil to 180C.
- Cut remaining fennel into 5mm-thick slices. Place flour, eggs and breadcrumbs into 3 separate bowls. Dust fennel slices with flour, shaking off any excess, then dip into egg, and coat in breadcrumbs.
- In batches, deep fry crumbed fennel for about 4 minutes or until golden and tender. Remove from oil and drain well on paper towel. Season with salt. Set aside and keep warm.
- Meanwhile, place vincotto in a saucepan over medium heat, and reduce by half. Add veal stock, garlic, juice of 1 orange, remaining star anise and thyme, and reduce by half. Strain through a fine sieve into a bowl, whisk in cream, and season to taste. Set aside and keep warm.
- To serve, divide puree among plates. Slice pork and place on top of puree. Arrange with crispy fennel. Drizzle with sauce and garnish with fennel fronds.
