Recipe: Pork belly, bacon jam, grilled peach, mustard leaf

Nothing better than mixing the Winter and Spring flavours together into a delicious and exquisite gourmet recipe. This pork belly recipe is like no other, seasoned with coriander seeds, native pepper berries, mustard seeds and brown sugar. Accompanied with a homemade bacon jam and grilled peach salad. Courtesy of Clubs Queensland. Download the recipe HERE.



Pork belly

  • Pork Belly
  • 2g coriander seeds
  • 4 bay leaves
  • 2g brown mustard seeds
  • 3g fennel seeds
  • 5g native pepper berry
  • 5g sweet paprika
  • 100g brown sugar
  • 300g table salt

Bacon jam

  • 500g bacon, diced
  • 150g brown onion
  • 100g carrots
  • 200g chardonnay vinegar
  • 50g tarragon vinegar
  • 100g maple syrup
  • 50g wholegrain mustard
  • 20 tarragon leaves
  • 100g red wine jus


  • 4 pieces of pork belly, roughly 120g each
  • 4 yellow peach cheeks, seared in a hot pan
  • Leek ash
  • Red mustard leaf




Step 1

Toast all the spices together and blend in thermomix to combine. Stir through salt and sugar and marinade pork in a tray for 10 hours then rinse.

Step 2

Vacuum on high in a large bag and sous vide on 81°C for 12 hours. Chill in iced water and press under weight in the fridge.


(Bacon jam)

Step 1

Sweat the bacon in a pot for 5 minutes to render. Add the diced veg and gently cook until translucent.

Step 2

Add the vinegars to the pan and allow to reduce. Add the maple syrup, mustard, tarragon and jus, bring to the boil. Season and chill. Warm to serve.



Step 1

In a non-stick fry pan, place pork skin side down. Place a metal tray on top with a heavy saucepan to press the pork flat.

Step 2

Cook gently until pork skin is golden and crisp.

Step 3

Turn over then place in a preheated oven 180°C to warm through for 5 minutes.


To serve

Gently heat the bacon jam.
Garnish plate with one peach half, a pinch of leek ash, red mustard cress and a dribble of excess jus.