Back
Roast Belly of Pork with Seared Scallops and Apple Brandy Sauce
Recipe by Mindy Woods
This invention test will push the limits of any culinary whiz.
- Steps
- Ingredients
Steps
- Preheat oven to 160°C.
- Pour oil into roasting pan and place pork skin side down. Place over high heat and cook until skin has turned golden and started to crisp up.
- Turn pork over, add apple, add star anise, fish sauce and water and roast in oven to 1½ hours. Remove from oven and rest.
- For cauliflower puree, place cauliflower and cream in a medium saucepan, bring to the boil and simmer until tender. Add butter, season with salt and puree with a hand blender until smooth.
- For sauce, pour cider into a medium saucepan over medium heat, add eschalots and reduce to a syrup. Add apple juice and reduce again, add juices from roasting pan and stock and continue to reduce. Once sauce is glossy add cream and calvados. Strain and keep warm.
- For scallops, heat oil in a small frying pan over high heat, salt scallops cook for 30 seconds each side. Add butter to pan, allow to melt and baste the scallops with the melted butter.
- To serve, drizzle plate with sauce place pork to one side of plate, place 3 dollops of puree on the plate and top each with a scallop. Top each scallop with a little black fungus and julienned apple. Place a few mace leaves around the plate.
Notes
Preparation: 20 minutes Cooking: 2 hours 20 minutes
