Slow Roast Pork Belly w/ Apple & Pear coleslaw and roast garlic aioli.

Another Autumn/Winter meal … I really should stop cooking these in Summer! But as always, whenever I have  bad day, I just need to distract myself, so into the kitchen I go and bury myself in the preparation of a meal.

The roast pork belly is the simplest thing in the world, with a basic wet marinade rub and a low heat, it really is set and forget.

The coleslaw is delicious, offering a mix of sweet, spiciness and acidic zest that comes together so well.

Finally, who can resist the rich flavours of caramelised roasted garlic aoili?

Ingredients:

  • Roast Pork
    • Pork Belly (or pork belly rashers)
    • teaspoon Smoked Sea Salt
    • teaspoon Fresh cracked pepper
    • Olive oil
  • Apple & Pear Coleslaw
    • 4 Tablespoons Flour
    • 4 Tablespoons Water
    • Smoked Sea Salt
    • Fresh cracked pepper
    • 1 Granny Smith Apples
    • 1 Green Pear
    • 1 small carrot
    • quarter red cabbage
    • quarter savoy cabbage
    • small lime
    • dash of Apple Balsamic (optional)
  • Roast Garlic Aoili
    • 20 cloves garlic
    • 600ml olive oil
    • 2 egg yolks
    • 1 lemon, juiced

Method:

  • Roast Pork
    • If you have a single piece of pork belly, lay it out and cut into strips approx 2.5cm (1inch) wide and 12cm (5inch) long.
    • mix the oil, salt and pepper and rub into the pork belly rashers
    • lightly grease a baking tray and place the rashers in a preheated oven at 70*C for 6 to 12 hours. (the longer it stays in the more tender the meat will become.)
  • Coleslaw
    • Noodle Discs
      • place the flour in a bowl, add a pinch of salt and flour and mix in the water.
      • Mix to form a dough (regulate more flour or water based on dry/wetness of the dough — should be  dry to the touch.)
      • knead the dough and then roll into a flat sheet
      • rotate the sheet 90* and roll
      • fold, rotate 90* roll again – repeat until the texture is smooth and silky.
      • Your aim is to make the noodle sheet approximately paper thin.
      • Cut out rings of noodles using a cookie cutter or a food ring.
      • place on a lightly greased tray and place in the oven while that pork is cooking.
      • Remove after an hour.
    • Coleslaw filling
      • Grate the apples, pear, carrot and half of each of the cabbages into a bowl
      • Add a dash of salt and squeeze half a lime into the mix.
      • mix well
    • Assembly
      • In a food ring,start by placing one of the noodle discs at the bottom
      • Fill to halfway, place another disc
      • Fill to top and place a final disc to cap off.
      • (Optional) Place a dash of Apple Balsamic Vinegar over the top of the last disc
  • Aoili
    • Place 15 peeled garlic into an oven proof dish and roast in oven until a pale golden brown
    • place the oven roasted garlic, the remaining raw garlic and a pinch of salt into a mortar and pestle (or a magimix chopping bowl if you are so inclined) and grind down to a paste.
    • Add egg yolks and mix gently, then add olive oil, 50ml at a time, mixing slowly all the while.
    • slowly add the lemon juice and continue mixing until you have a homogenised sauce.
    • Place in Fridge and allow to congeal.

That’s it! Now just arrange the plate with the rashers cut in half and placed across the plate, some aoili down the centre and some apple balsamic drizzled around the plate and the salad stack placed on the other side of the meat.

Notes and Modifications:

  • Roast Pork: I would like to retry this recipe using some of the paperbark smoke oil and lemon myrtle for a more subtle and Australian flavour.
  • Coleslaw: I would normally use a mix of celeriac and fennel instead of the cabbage, however there seems to be a shortage here at the moment, so I went with cabbage.
Advertisements

Tagged: , , , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Dragon and The Phoenix

Bard's Journey into the Collective Subconscious and How It Shapes Our World

alinazen.wordpress.com/

the joy is in the journey

Achieving Business Outcome With Enterprise Architecture

Exploring how to get greater efficiency, exceptional outcome, and superior quality of service with enterprise architecture

The Italian foodie

Corner for food passionates, wine lover, enjoy the simple things

From Belly to Bacon

Curing Meats & Other DIY Food Projects

My Internet Airship

Find. Like. Post. Repeat.

Catonomics

Exploring ideas in agricultural finance

apsmitchell

Australian native plants

Don Charisma

because anything is possible with Charisma

Gastronomica

The Journal of Food and Culture

Food Stories – Helen Graves

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

The Joy of Cheese

The Place for all things cheese, fromage, and queso

amy in the middle

my colourful journey through life

Art4Agriculture Chat

Our blog will share Art4Agriculture’s journey to share stories and improve the understanding of modern farming practices so urban and rural communities can work together to ensure the health, wealth and happiness of all Australians.

Fiona Lake Australian Outback Photos & Writing

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Farming Unlocked

Bringing Australian farmers and consumers closer together

effervescentoverflow

A virtual and literal culvert of thoughts and images

mecci - It's Shiny in here...

To wherever the truth may lead us...

Remiel

Is this rhetorical question confusing?

Melaniejoyvertalino's Weblog

Just another WordPress.com weblog

mstye

Just another WordPress.com site

Wert? Wert? Perperpbert!

Just another WordPress.com site

Clover Hill Dairies Diary

A day in the life of an AGvocate

Pants in Motion

A neglected thing.

View from a Bush Verandah

Passionate about rural Australia and the long term viability of our primary industries.

wholelarderlove

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Farmnwife

Keepin' It Rural

Agronomy Man' blogs

Thoughts and blogs from an Agricultural College agronomy lecturer

James Sez Stuff

This is where I spill it about what's going down with this faction of the Fritz family. Read, Enjoy, Comment!

Serious Thinks Thought Here

Grown Up Blogging Platform - Same Crappy Content

adventuresincooking.com

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Common Sense Agriculture's Blog

A rancher's perspective on agriculture, food, politics and more.

Stuart Murdoch

I use a camera; and teach others the same...

The Forest Feast

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

ELLI LUCA DESIGNS

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

This Mom's Wired

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

Inside Flipboard

The Official Flipboard Blog

La Vita Cucinare

Life Lived to Cook

Overtime Cook

Just another WordPress.com site

The Pescetarian and the Pig

Vegetarian and Seafood Recipes

These are the things I cook. Recording the things I have always made as well as the experiments I undertake. Practically nothing is outside the realm of trying ... at least once.

The Mindful Foodie

Nourish your Life

%d bloggers like this: