Joseph Prout’s Confit Dawson Valley Free Range Pork Belly
Brine Solution & Pork Belly
Dried mandarin peel
1.5kg Pork Belly
Lard (enough to cover the pork belly)
Chilli Black Vinegar Caramel
200g palm sugar, grated
170ml Chinese Black Vinegar
100ml Rice Wine Vinegar
100ml Light Soy Sauce
1-2 Long Red Chilli (deseeded and thinly sliced) or to taste
Lime Juice (to taste)
Yeppoon Pineapple Salad
1 Yeppoon Pineapple, peeled and diced
1 cup mint leaves, washed and finely sliced
Chilli Black Vinegar Caramel to dress
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
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.
De Bortoli Rococo Blanc de Blanc
Region: Yarra Valley, VIC
Variety: Chardonnay 86%, Pinot Noir 11%, Pinot Meunier 3%
Appearance: Pale colour with green tinges.
Bouquet: Showing subtle biscuit-like aromas with citrus and white pear characters.
Palate: Soft creamy textured palate with length and drinkability.
Fruit is gently pressed to promote delicacy. The juice is fermented in both tank and wooden casks. The wine is allowed to complete natural malolactic fermentation and sits on fine lees for extended periods, before secondary fermentation and bottling.