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?
- 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
- 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.)
- 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
- 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
- Noodle Discs
- 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.