Crispy Skin Belly of Pork, Wakame and Mushroom - Chef Recipe by Christopher Bone

Crispy Skin Belly of Pork, Wakame and Mushroom - Chef Recipe by Christopher Bone


Ingredients

Pork belly:

800g free range pork belly
1 carrot, peeled and sliced
1 onion, peeled and quartered
2 golden shallots, peeled and quartered
30g sea salt, or to taste
2 sticks of celery, sliced
5 peppercorns
20g good quality oyster sauce
3L water

Chicken and wakame broth:

30g fresh or frozen wakame seaweed
1L good quality clear roast chicken stock
1 golden shallot, sliced

Sauteed mushrooms:

1 golden shallot, thinly sliced
80g shimeji mushrooms
80g oyster mushrooms
Salt to taste
30g chicken stock
1 spring onion, julienne sliced
5 drops sesame oil

Abrolhos Island scallops:

8 extra-large scallops, roe off or similar
Salt to taste
Oil and butter for pan
Char-grilled whole spring onion for garnish

Method

Pork belly:

In a deep roasting tray or oven-safe pot, cover pork and all vegetables with cold water, add all other ingredients and cover with a lid or securely with foil.

Cook at 160 C for 3.5 hours.

Ensure there is enough water as not to evaporate.

Once tender, remove and gently press between baking paper and trays in fridge, until uniform and cool.

Chicken and wakame broth:

Gently simmer stock and shallots until reduced by a third and intensified in flavour, but retaining clarity.

Remove from heat and add sliced wakame.

Sauteed mushrooms:

Sweat shallot and pinch of salt in a pan with sesame oil. Add mushrooms and stock.

Reduce to a glaze and finish with spring onion. Reserve.

Abrolhos Island scallops:

Season and sear scallops in a hot pan until golden, about 30 seconds.

Flip and finish with butter for a further 30 seconds.

Serve immediately.

To serve:

Portion pork into four long logs. Liberally season the pork skin with salt.

Line a cast iron frypan with baking paper and canola oil. Heat and carefully place all pork in, skin down.

Transfer pan to oven at 200 C for 8-10 minutes. Skin should be crispy, golden and the pork hot.

Serve pork on top of sautéed mushrooms, chicken and wakame broth, topped with scallops and char-grilled spring onion.

Recipe provided by Woodstock Coterie Restaurant


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