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.

 

Ingredients

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

Garnish

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

 

Method

(Pork)

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.

 

(Garnish)

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.