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FEATURED RECIPES

Pork Belly & Crackling

Chef Damian Wawrzyniak

Pork Belly, Kale, Popcorn & Crackling

By Chef Damian Wawrzyniak of Chef Consultant LTD in London, UK

Pork Belly Brine

INGREDIENTS

  • 1000ml Apple Cider Vinegar
  • 200g Brown Sugar
  • 80g Kosher Salt (if using another type of salt, use half of the Kosher salt weight)
  • 2kg Pork Belly
  • 4 Bay Leaves
  • 30g Black Pepper, whole

DIRECTIONS

  1. Bring vinegar to a boil, combine all ingredients into vinegar, take off the heat, and cool down to 4 degrees Celsius.
  2. Take off the Pork Belly skin and save for later.  Place Pork Belly (without skin) into a plastic container, cover with the cold brine, leave in your fridge for 8 hours.

Sage Jus

INGREDIENTS

  • 500ml Chicken Stock
  • 6 Tablespoons Chopped Fresh Sage
  • 1 Teaspoon Minced Garlic
  • 5g Black Pepper, crushed

DIRECTIONS

  1. Combine all ingredients and bring to a boil, reduce liquid until a third of it is left (about 20 – 25 minutes).  It can keep in your fridge for up to three days.

Pork Belly Sous Vide

INGREDIENTS

  • 2kgs (Brined) Pork Belly
  • 40g Fennel Seeds, crushed
  • Sage Jus
  • 100g Pine Nuts
  • 300g Kale

DIRECTIONS

  1. Cut Pork Belly into 8cm x 8cm squares.
  2. Place Brined Pork Belly in a bag with Sage Jus and Fennel Seeds, cook for 8 hours at 84 degrees Celsius Sous Vide. (If you do not have a Sous Vide machine, place the Pork Belly and Jus in a baking tray, cover with parchment paper and roast in oven at 120 degrees Celsius for 5 hours.)
  3. For Sous Vide: After it has cooked for 8 hours, take the pork out of the bag, strain, and reduce the jus.
  4. Pan fry the pork belly, fat side down, for 6-8 minutes to render.  Roast in oven, meat side down, at 160 degrees Celsius for 8 minutes.
  5. Use same pan to fry Pine nuts and Kale.  While that is cooking, make Popcorn with truffle oil.

Pork Cracklings

DIRECTIONS

  1. Scrape fat off the bottom side of pork skin.
  2. Boil skin for two hours on low heat.
  3. Pre-heat oven to 80 degrees Celsius and place skins (pre-poached) on a baking tray and stack another tray on top.  Bake the skins for 9 hours between the 2 baking trays.
  4.  After 9 hours, bring your oven temperature to 220 degrees Celsius.  Bake for another 6-8 minutes.  Keep checking to see if the crackling effect is there. Enjoy!

Learn more about Chef Damian Wawrzyniak on his Chef’s Roll profile here.
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