Restaurants›Naschmarkt Restaurant - Campbell›Double Cooked Pork Belly Recipe

Double Cooked Pork Belly Recipe

Inspired by Naschmarkt Restaurant - Campbell
Time2h
Serves4

spiced pear puree, roasted cauliflower and pear, seared radicchio, master jus

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Pork Belly

Season the pork belly with salt and black pepper. Place it in a pot of cold water, bring to a simmer, and cook for 2 hours until tender.

2

Make the Spiced Pear Puree

Peel and core the pears, then chop them. In a saucepan, add pears, cinnamon, nutmeg, and a bit of water. Cook until soft, then blend into a puree.

3

Roast the Cauliflower and Pear

Preheat the oven to 400°F (200°C). Cut the cauliflower into florets and toss with olive oil, salt, and pepper. Roast for 25 minutes until golden. Slice the remaining pears and roast alongside the cauliflower for the last 10 minutes.

4

Sear the Radicchio

Heat olive oil in a skillet over medium heat. Cut the radicchio into quarters and sear for 3-4 minutes on each side until slightly charred.

5

Prepare the Master Jus

In a saucepan, sauté shallots in butter until translucent. Add beef stock and thyme, and simmer for 15-20 minutes until reduced by half.

6

Finish the Pork Belly

Once the pork belly is tender, remove it from the pot and allow it to cool slightly. Slice and sear in a hot pan until crispy on both sides.

7

Plate the Dish

On a plate, arrange the spiced pear puree, roasted cauliflower, and pear slices. Top with the seared pork belly and radicchio. Drizzle with the master jus before serving.