Twice cooked Pork Belly with Apple Vanilla Marmalade

Michael Moore Serving Size: Serves 6

INGREDIENTS

1.5 kg pork belly
100g pink Murray River salt
30g Cumin
30g Coriander seeds
30g Fennel Seeds
15g caster sugar
Black pepper

 

Roasted apple marmalade
3 Royal Gala apples (skinned cored and cut into wedges)
150 ml melted butter
100g caster sugar
2 vanilla pods (seeds scraped out and mixed into the butter)

METHOD

In a hot pan lightly toast the seeds and spices until they release their fragrance.
Pour into a mortar and pestle and grind to a powder with the salt and sugar.

 

Place the pork belly onto a tray skin side down and dust with the spice mix then place in the fridge for at least 2 hours.

 

Place onto a heavy roasting tray skin side down and roast in a med oven for 45 mins , remove from the oven and drain any liquid away.

 

Place a sheet of silicon paper onto another tray and place the pork belly once again skin side down on the top. Trim the meat so that it is flat, place a sheet of silicon paper on the top and then a heavy tray.

 

Bake in a hot oven for another 35 mins until the skin is crispy.
Remove from the oven turn over and cut into portions.
Remove the crisp skin and reheat the pork but don’t place the skin back in the oven.

 

Roasted apple marmalade
Rub the apples with the vanilla butter and dust with caster sugar.
Place on a tray and roast in a hot oven for 20 mins, remove from the oven and whilst still hot place into a small saucepan and cover with a lid, cook for 5 mins until it forms a thick sauce.

To Serve
Brush the plate with some apple balsamic vinegar and place your pork belly in the center, you may put some celeriac or onion puree under the skin. Place a spoon of your apple marmalade on the plate and grate some fresh apples to serve on the top.