Joseph Prout’s Confit Dawson Valley Free Range Pork Belly

Method

Brine Solution

Boil all the ingredients until sugar and salt dissolved. Allow to cool completely before adding the pork belly. Brine solution will need to be scaled up depending on how much meat you want to brine. Meat needs to be covered in solution. Brine overnight in fridge. This infuses the meat with flavour and allows the meat to retain moisture after cooking. Note: Dried mandarin peel used from Ken Masons Organic Mandarins, dried in the sun over a couple of days.

Confit Pork Belly

Remove the belly for the brine solution and pat dry with paper towel.

Heat the lard to liquefy. Place in a tray deep big enough to hold the belly, and enough lard to cover completely.

Carefully place the belly, skin side down in the liquid lard. Cover with silicon paper and then seal with foil. Place in a 140c oven for about 4 hours. The meat should be tender, but not overcooked and mushy.

Remove meat carefully from the lard solution. You want to keep the skin intact. Place meat on a tray skin side up and pierce the skin with a bunch of bamboo skewers. This will allow the crackle to form easier.

Place silicon paper over the skin and place another tray on top. Now place a weight (say some large tins or a brick) so that the meat will be pressed down gently as it cools overnight. Once pressed, the belly can be cut into portion size (I used 2cm cubes).

Chilli Black Vinegar Caramel

Simmer sugar and water until thick and golden.
Carefully add vinegars and soy. Boil for 3-4 minutes, add the chilli and lime juice. Allow to cool

Assembly

Place a small portion of Pineapple salad on a Chinese spoon. Drizzle with the chill caramel.
Deep fry portions of pork belly in a wok or fryer, until crisp and golden. Lightly season with salt and pepper.
Place pork onto the salad and garnish with some of the chilli from the caramel.