MKR recipe episode 11: Crispy Pork Belly, Mashed Cauliflower, Vermouth Jus and Apple Sauce

Prep time: 1 hour, 30 mins + refrigeration

Cook time: 3 hours

Serves six.

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Ingredients

Pork belly

1.5kg piece boneless pork belly

3 tsp olive oil

1 tsp ground fennel powder

Apple sauce

50g caster sugar

2 tbs sherry vinegar

3 green apples, peeled, cut into 2cm dice

60g butter, chopped

Cauliflower mash

1kg cauliflower, cut into florets

2 garlic cloves, chopped

30g butter

25g grated parmesan

3 tbs sour cream

Vermouth Jus

30g butter, chopped

2 tsp olive oil

1 eschallot, chopped

80ml red vermouth

375ml beef stock

60ml thickened cream

Method

1. Place pork belly on a plate. Pat skin dry with paper towel and season with salt. Refrigerate uncovered for 1 hour or up to overnight.

2. Preheat oven to 160C.

3. Season pork meat and rub in oil and ground fennel. Wrap meat in foil, leaving skin exposed. Season skin with salt. Roast for about 2 hours or until pork is very tender.

4. Increase oven to 220C. Cook pork for a further 30 minutes or until skin is crisp, golden and puffed. Rest for 10 minutes. Slice.

5. Meanwhile, to make apple sauce, place sugar in a medium saucepan over low heat. Shake pan to spread sugar. Cook until edges are golden, then swirl to help evenly caramelise. Add vinegar and swirl until melted and combined. Stir in apples and butter. Cook, covered, stirring occasionally, until apples are tender. Remove from heat. Using a stick blender, blend to form a thick sauce. Season.

6. To make cauliflower mash, cook cauliflower and garlic cloves in a large saucepan of boiling salted water until tender. Drain. Transfer to processor. Add remaining ingredients. Pulse to form a coarse mash. Season.

7. To make vermouth jus, heat butter and oil in medium saucepan over medium heat. Cook eschallot for about 10 minutes or until translucent. Add vermouth and simmer until reduced by half. Add stock and cream and bring to a boil. Reduce heat and simmer on lowest heat, until reduced to form a rich jus. Strain through a fine sieve. Season.

8. Serve sliced pork with apple sauce, cauliflower mash and vermouth jus