Roast Pork Belly with Apple Puree and Cider Vinegar Vinaigrette

This recipe is adapted from Audra Morrice, contestant of MasterChef Australia, season 4.


Prep time: 40 mins

Cook time: 60 mins

Yield: 4 serves


Ingredients:

  • 600 gm roast pork belly (refer to this previous recipe)

Apple puree:

  • granny smith apples, cored, peeled and chopped
  • Juice of half a lime
  • 1 tsp sugar
  • 1 to 2 Tbsp water

Honey cider vinegar glaze:

  • 1/4 cup honey
  • 1/4 cup cider vinegar

Cider vinaigrette:

  • 2 tsp Dijon mustard
  • 1/2 tsp sugar
  • Pinch salt
  • 2 Tbsp water
  • 1½ tsp cider vinegar
  • 100ml grapeseed oil
  • Watercress and baby mache, to serve

Method:

  • To make the roast pork belly, I used my previous recipe. (Note: For those who are interested in Audra Morrice’s original recipe, please hop over to MasterChef Australia’s official site.) You have to half all the ingredients and skip the five spices powder or just sprinkle a pinch of it if you like an extra fragrance.
  • For apple puree, place apples in a saucepan with lime juice, sugar and 1 to 2 tablespoons of water. Cover and simmer until tender. Blend in a thermomix or blender until smooth. Check for seasoning.
  • For glaze, bring both the honey and cider vinegar to a boil over medium heat, simmer until syrup thickens.
  • For vinaigrette, mix all ingredients and whisk well until emulsified.
  • To serve, place pork on a serving plate and drizzle with glaze. Add a dollop of apple puree next to pork. Add watercress, top with baby mache and lightly dress with vinaigrette.