Celebrate Christmas in July with the perfect festive treat. Our roast pork belly with savoury plum tart, micro herb salad and whisky candied walnuts is sure to keep your customer jolly.
- 30g fennel seeds
- 5g sage
- 5kg 146012 Homestead Pork Boneless Rind-On Pork Belly
- 40g salt
Micro herb salad
- 2 punnets micro celery
- 2 punnets micro swiss chard
Savoury plum tart
- 1.2kg fresh plums, seeded and cut in half
- 20ml balsamic vinegar
- 40g honey
- ½ tsp finely cracked pepper
- 30ml olive oil
- 200g brown onions, finely sliced
- Savoury shortcrust pastry
- Egg wash
- 30g plum jam
Whisky candied walnuts
- 60g brown sugar
- 10ml Islay whisky
- 10ml water
- ½ tsp natural wood liquid smoke
- ½ tsp vanilla extract
- ¼ tsp salt
- 15g unsalted butter
- 375g raw walnuts, shelled
Crush fennel seeds, sage and oil in mortar. Dry pork belly with paper towel and rub the pork meat only with the fennel seed mix, keeping skin dry and clean. Refrigerate overnight uncovered.
Set combination oven to 130°C 90% steam and place pork in a steam pan. Steam for 20 minutes. Remove pork from oven, pat skin dry then score lengthways 1cm apart and sprinkle salt evenly onto skin.
Place potatoes onto the centre of a gastronorm rack, then place pork belly on top. This will make a slight curve in the pork to open the skin. Set combination oven to 150°C 30% steam, set oven probe to 55°C, cook to 55°C. Set the oven to dry heat 200°C, set oven probe to 75°C, cook to 75°C and until the skin is crisp.
3. To make the plum tart
In a bowl, toss plums with the balsamic, honey and pepper.
Heat the oil over a medium heat and cook the onions for 15 minutes or until caramelised. Place a spoonful of the onion in the centre of the pastry leaving a 2cm border, then place the plums, skin side up, on top of onions. Pinch the sides of the pastry up to form a rustic tart and brush with egg wash. Set combination oven to 180°C, 20% steam and bake tarts for 15 minutes. Brush with plum jam and return to oven for a further 5 minutes.
4. To make whisky candied walnuts
Place sugar, whisky, water, liquid smoke, vanilla, salt and butter into a pot. Heat over medium heat until sugar is dissolved, then add the walnuts and cook for 3 minutes, stirring occasionally. Pour walnuts onto silicone paper, then separate.
5. To serve
To serve, cut pork belly into a 3cm x 12cm rectangle. Place tart onto the centre of the plate and rest the pork over half the tart. Mix micro celery and chard together and place leaves on the opposite side of tart. Garnish with candied walnuts.