Prepared by David Martin - Executive Chef for Hawthorn and Kew

 

Yield: 10 Serves  

Prep time: 40mins  

Total time: [ 40 mins prep time + 6 hr cooking time confit]

Ingredients

Method

1. Preheat the oven to 150C.

2. In a baking tray pour in the oil and herbs. Place the pork belly into the tray, cover with baking paper then cover the tray with foil.

3.   Place the tray into the oven and cook for around six hours, checking occasionally to make sure that the liquid doesn't reduce too much. Add a little more water if required.

4.   Pour off the liquid (set aside for later use) and refrigerate the pork until completely cold, overnight if possible.

When it comes to fine food, it's all about the presentation

 

5.   To make the Apple Compote, combine the sugar and apple in a large saucepan. Place on to a medium heat and bring to the boil without stirring. Brush the sides of the saucepan occasionally with a wet pastry brush to stop crystals from forming. Once the mixture is a light tan colour, take off heat and add the Japanese plum wine and cinnamon.

6.   To make the onion puree, steam the onion till tender, add cream and while hot add gelatin sheets.

7.  To make the granny smith bites, place all the ingredients in a vacuum seal bag, cryovac and sous vide on 65c for 2hrs 

8. To serve, cut the pork into squares around 120 grams each, place in a large bowl and fry in deep fryer until golden.

9.  Plate as per photo per the image.

Allergen Information :  Dairy, Fish, Soy