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Crispy Pressed Pork Belly with Apple Puree and Pickled Vegetables

Indulge in this elegant pressed pork belly paired with apple puree and pickled vegetables that cuts through the richness of the pork.

2 hrs 30 mins + overnight

Experienced Cooks

4

What you’ll need

Name: Crispy Pressed Pork Belly with Apple Puree and Pickled Vegetables
Yield: 4
Ingredients: 1kg SunPork Pork Belly; 1L chicken stock; 3 garlic cloves, crushed; 2 small brown onions, quartered; 60ml light soy sauce; 6 slices of ginger; 8 spring onion, chopped; 1 tsp. whole black peppercorns; 3 small radishes, finely sliced; 3 carrots, peeled into long batons; 1 red chilli, sliced; 1 Tbsp. castor sugar; 120ml rice wine vinegar; 2 tsp. salt; 2 Tbsp. oil; 6 apples, peeled, cored; 50g unsalted butter; 2 Tbsp. brown sugar; 2 cups rocket; Salt and pepper, to taste

INGREDIENTS

1kg SunPork Pork Belly
1L chicken stock
3 garlic cloves, crushed
2 small brown onions, quartered
60ml light soy sauce
6 slices of ginger
8 spring onion, chopped
1 tsp. whole black peppercorns
3 small radishes, finely sliced
3 carrots, peeled into long batons
1 red chilli, sliced
1 Tbsp. castor sugar
120ml rice wine vinegar
2 tsp. salt
2 Tbsp. oil
6 apples, peeled, cored
50g unsalted butter
2 Tbsp. brown sugar
2 cups rocket
Salt and pepper, to taste

How to make it

Pre-heat fan-forced oven to 180^OC.
In a large saucepan combine chicken stock, 2 garlic cloves, onion, soy sauce, ginger, spring onion, and peppercorns. Bring to the boil then set aside.
Place pork belly into a deep baking dish and pour the stock mixture into the dish taking care not to wet the rind. Bake for 2 hrs or until the pork belly can be easily pierced.
Carefully remove the pork belly from the dish and allow it to cool. Reserve the braising liquid. Pat dry and place onto a baking tray rind side up. Take another baking tray and place it on top. Press the pork belly down and weigh down with weights, then refrigerate overnight.
Pre-heat the deep fryer to 190^OC.
Place 1 garlic clove, radish, carrots, chilli, sugar and rice wine vinegar into a jar. Cover and place into the fridge.
Remove pork belly from the fridge, cut into 8 rectangular pieces and bring to room temp.
Score the rind with a sharp knife, then rub salt and 1 Tbsp. oil deeply into the scores. Place pork belly rind side up, place into the fryer and fry for 7 mins or until rind desired crackle achieved.
In a baking dish, add apples then season with salt and pepper and drizzle with remaining oil. Roast for 10 mins.
Remove pork and apples from the oven and allow to rest. Add apples, butter and brown sugar to blender and blitz until smooth, then set aside.
Reduce the braising liquid by half.
Spoon apple puree onto a plate, then pork belly on top. Place some of the pickled vegetables on the plate and rocket. Drizzle the reduced sauce over the top
Serve and enjoy!