Regional Showcase: Rhone Valley

Discover the birthplace of Shiraz and the GSM Blend

TWICE COOKED PORK BELLY

METHOD

  • Butterfly the pork belly and place flat, skin side down.
  • Spread the mustard over the pork belly.
  • Season well, then drizzle a bit of calvados over the meat.
  • Starting from the end with less skin, roll up the pork belly firmly into a tight roll. Using kitchen string, tie the pork into a roll. Score the pork skin in a diamond pattern at 2-3 cm intervals.
  • Pour the pork stock into a large roasting tray, add spices, bring it to the boil, then simmer for 30min.
  • Preheat oven to 180°C.
  • Place rolled pork belly in stock, cover with baking paper, then cover tightly with another sheet of foil.
  • Cook pork in oven until soft (about 2-3 hrs). Remove pork from stock then transfer to a plate to cool, then cover and place in the fridge for at least 3 hours to chill.
  • Strain braising stock into a large saucepan and reduce by ¼. Allow to cool, then spoon off and discard the fat solids.
  • Dice the apple and cornichon.
  • Saute cornichons with butter in a medium saucepan, cooking until the butter starts to burn.
  • Add wine then simmer to reduce by half, then flambe with remaining calvados.
  • Add reduced pork stock and reduce again by half. Add cream and diced apple, and continue to reduce the sauce until is thick. Season well.
  • Remove strings from the pork belly, then slice the roll into 2cm thick rounds.
  • Preheat a chargrill on high heat.
  • Grill pork belly each side until crispy and charred.
  • Shave fennel and toss with some olive oil.
  • To serve, place pork belly on a serving plate, drizzle over the apple sauce, and top with the fennel.
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