Braised Pork Belly Bites
With spiced BBQ, chipotle mayo and pickled fennel
Serves 5
Preparation 30 mins
Cooking time 4 hours
Ingredients
Master Stock
3 slices fresh ginger
½ bunch spring onion, sliced
1 tbsp oil
1 cup chicken stock
½ cup white wine
½ cup soy sauce
½ cup dark soy sauce
1 whole star anise
1 cinnamon stick
1 tbsp fennel seeds
1 cardamon pod
3 tbsp brown sugar
1 orange or mandarin peel
1 large onion
Pork Belly
1.2kg pork belly
Master stock
Dukkah Nuts
20g roasted hazelnuts
20g roasted pistachio kernels
20g blanched whole almonds, roasted
3g black sesame seeds
3g white sesame seeds
3g coriander seeds
3g cumin seeds
Salt and black pepper, to taste
Pickled Fennel
1 fennel bulb
250ml cider vinegar
30g caster sugar
1 orange, sliced
1 star anise
1 tsp black pepper
1 tsp fennel seeds
1 tsp coriander seeds
150ml water
BBQ Sauce
200g Heinz BBQ sauce
2 tsp tabasco sauce
Chipotle Mayonnaise
240g good quality mayonnaise
40g chipotle peppers in adobo
10g white sugar
Garnishes
Radishes
Micro greens
Salsa verde
Method
Master Stock
Put all the ingredients into a large pot, bring to the boil and cook until the flavours infuse. Once it has cooled, strain the contents through a sieve, keeping the liquid and discarding the vegetables and spices.
Pork Belly
Pre-heat oven to 130°C. Place pork belly into a baking tray or casserole dish and add enough stock to cover the pork. Cover with baking paper and seal the dish with tin foil, ensuring the liquid and steam remain inside during the cooking process. Bake for 3 hours and 45 mins.
Once cooked, allow to cool before trimming any excess fat off the sides. Dice or cut into cubes as desired and place to one side.
Dukkah Nuts
Pre-heat oven to 160°C and roast the nuts (hazelnut, pistachio, almond) for 8-10 minutes, stirring occasionally. Add the remaining seeds and seasoning, and roast for another 2 minutes. Transfer to a food processor and blitz to a coarse texture (similar to a fine crumble).
Pickled Fennel
Slice fennel. For best results, soak in ice to maintain colour and avoid oxidising.
In a pot, combine all other ingredients, bring to the boil and infuse flavours. Set aside to cool down for 5 minutes. While still slightly hot, pour over the sliced fennel (dried, no water or ice) and then refrigerate.
Spiced BBQ Sauce
Combine BBQ and tabasco sauce in a bowl. Add more tabasco to your taste.
Chipotle Mayonnaise
Combine all ingredients in a food processor or blender and mix well.
Assemble
Re-heat the pork belly cubes – either by deep frying for a crispy texture or oven bake for 7 minutes at 180°C.
On a plate, spoon the chipotle mayonnaise and add sliced pickled fennel around the plate.
Once belly bites are hot, transfer them to a bowl, add the spiced BBQ sauce and toss to coat in sauce.
Place coated bites over the pickled fennel and sprinkle the dukkah nuts on top.
Garnish with sliced radishes, micro greens and a good salsa verde.
Recipe kindly supplied by
Vandeilson Santi
Executive Chef
The Langlands Hotel
11 Don Street, Invercargill
thelanglands.co.nz/meld
