Slow-cooked Pork Belly with Parsnip Purée, Red Cabbage and Apple

Ingredients

Curing salt

1 cup rock salt

3 tbls fennel seeds

1 tsp black pepper

Pork

1 cup of curing salt

1 pork belly, bones removed, skin on

Parsnip puree

4 parsnips, peeled and cut

Cream

Salt and pepper

Red cabbage and apple

1/2 red cabbage, thinkly sliced

1/2 cup water

1/4 cup red wine vinegar

2 tbls brown sugar

1 pink lady apple, peeled and sliced

50g butter

Salt and pepper

Posted on Sep 21, 2020 By Mark

Curing Salt: Grind all the ingredients together.

Pork Belly: Place half a cup of the curing salt on a stainless steel tray. Place the pork belly, skin side up on the tray and place the remaining salt over the belly. Cover and leave in the fridge overnight.

Rinse and dry the pork belly. Place in a stainless steel tray lined with baking paper, cover with more baking paper then tightly with alfoil and place in an oven at 100°c for 6 hours.

Remove the alfoil, drain off the juices and turn the pork belly on a plastic tray. Place another plastic tray on top and weight with something heavy!! Allow to cool in the fridge overnight.

Next day, score the skin and portion. To serve, place portion in heavy frying pan and roast in medium oven for 20 minutes.

Transfer to stove top and fry skin side down for 5 minutes or until crispy.

Parsnip Purée: Place parsnip in saucepan and cover with cream. Cook until soft and puree until smooth. Season to taste.

Red Cabbage and Apple: Put cabbage, water, sugar, vinegar in a saucepan and cover to cook until tender - approximately half an hour. Add butter, apple and seasoning and cook for a further 10 minutes.

Bring it all together: Place a healthy dollop of puree on serving plate with some of your favorite steamed greens. Top with pork belly skin side up and a good spoonful of our beetroot relish that you can pick up from our Cellar Door, or order with your next wine mail order.

TOP