Crispy skinned pork belly, seared scallops & champagne apples with a pear & native muntrie puree - - - - - Prepared live on ABC Brisbane Radio 612AM on Sunday February 17th, 2013.
- Prep Time :
- Cook Time :
- Ready Time :
3 hour, 20 min
- 1 kg Pork Belly (bone out)
- 4 Star Anise
- 2 Cinnamon Sticks
- 4 Peppercorns
- 2 L Water
- 1/4 cup Rock Salt
Pear / Muntrie Puree
- 2 Pears
- 75 ml White wine
- 50 g Muntries
- 10 g Butter
- 10 g Sugar
- 2 Apples
- 50 ml Champagne vinegar
- 15 g Sugar
- 5 g Salt
- 30 (1/2 kg) Scallops
- 1 bunch Watercress
- 50 g Muntries
- Olive Oil
- Salt to season
Prepare your pork belly by taking any rib bones out and lightly scoring the skin.
Bring water to a simmer and add your spices (which can be altered according to your tastes).
Place pork belly in water with skin side down and bring back to a simmer.
Turn pork to a low heat and cook for 3 hours
Drain water (keep to use again if you wish) and dry and cool pork belly.
Peel, core and dice your pears.
Place pears into a saucepan on a medium heat with your butter, sugar and white wine.
Sautee until your pears are soft (you may need to add a little water at times to keep your mix wet.
Remove from heat and add muntries. *Please note that if you are unable to use muntries you can substitute with half an onion caramelized.
Blend until smooth
Peel and slice your apples.
Mix vinegar, salt and sugar together and stir until dissolved.
Pour mix over apples and rest for 1 hour to absorb flavor
Place a little olive oil in a pan on a low to medium heat and rub a small amount of salt onto your pork belly skin.
Portion and Place your pork belly skin side down to cook until golden brown and crisp turn and heat through.
Remove pork and turn heat to a medium – high heat.
Season and sear scallops in the same pan for 40 seconds either side.
Rest your scallops and pork on paper towel to drain excess fat and scallop juice for 30 seconds
Serve with your puree, apples and a watercress muntrie salad as per photo.