You’ll need to start this recipe the day before as the pork belly is cooked at a low temperature and pressed overnight.
Caramelised pork belly:
1.2kg free-range pork belly
2 tbsp sea salt
1 tbsp five-spice powder
1.5 litres olive oil (or enough to cover pork in roasting tray)
50ml olive oil (extra)
2 tbsp honey
3 tbsp chopped walnuts, toasted
24 watercress leaves
1 Rub pork with salt and five-spice and marinate for 2 hours.
Preheat oven to 80C. Put pork in a roasting tray lined with greaseproof paper and cover with oil. Cover with foil and put in over for 12 hours or until a skewer easily goes through to the centre Once cooked, allow to cool in the oil then remove from oven. Put pork between two trays and press in the fridge overnight with a 3kg weight (two large milk cartons are ideal).
2 To cook pork, preheat oven to 220C. Remove pork from fridge, trim the sides and cut into 6 even pieces. Heat olive oil (extra) in an ovenproof frying pan, put pork (skin side down) in the pan then in the oven for 10 minutes. Remove pan from oven and turn pork over. Add honey to pan and allow to caramelise over medium heat, then baste pork.
3 To serve, place a spoonful of feijoa and apple relish to the side of each plate and top with a piece of pork. Place a spoonful of walnut mash next to pork, drizzle with pork jus and garnish with walnut and watercress.
Feijoa and apple relish:
½ onion, finely chopped
2 cloves garlic, crushed
2 tsp ginger, grated
2 tsp allspice
100g tomatoes, peeled, deseeded and chopped
150ml white wine vinegar
1 lemon, juice and grated zest
1 tsp salt
2 apples, peeled and diced
6 large feijoas, peeled and diced
1 Put all ingredients except apple and feijoa in a heavy-based saucepan and stir to combine. Place saucepan over medium heat, bring to a simmer then increase the heat and reduce to a syrup. Add apple and feijoa and cook until soft but their shape retained. Remove from heat, spread onto a tray and cool quickly.
600g potatoes, peeled and cut into small even pieces
50ml walnut oil
1 Cook potato in boiling salted water until a skewer easily goes through to the centre. Drain and allow to steam dry for a few minutes.
2 Work the potato through a fine sieve and into a clean saucepan. Over medium heat, work in the butter, milk and walnut oil until fully combined. Keep warm.
200g pork trimmings
50ml olive oil
3 shallots, finely sliced
3 sprigs thyme
6 black peppercorns
100ml white wine (semi-sweet)
400ml chicken stock
2 tbsp cornflour
1 In a medium saucepan brown the pork in oil until nicely caramelised. Add shallot, thyme and peppercorns and cook for 2 minutes, then add wine and reduce to a syrup. Add chicken stock, bring to the boil and simmer for 20 minutes.
2 Pass stock through a fine sieve into a clean saucepan and discard pork. Bring stock to the boil. Mix cornflour with 2 tbsp water and whisk into stock to slightly thicken. Keep warm.