Riverside Cafe, Nelson - Wild Pork belly confit, with Appelstroop sauce, Rösti and slow cooked vegetables.

     

Wild Pork belly confit, with Appelstroop sauce, Rösti and slow cooked vegetables.

For one portion

For the pork
300gr of Wild pork belly skin out
Wild pig fat, enough to cover the pork belly in a pot.
1 anis star
2 cloves of garlic
1 tsp of cardamom
1 litre of brine with 4%of salt and 4%of brown sugar
2 tbsp of applestroop
1 tbsp of water

For the Rösti
1 peeled and grated potato (100gr)
1 tsp of chopped chives
Salt and pepper
3 tbsp of the scented pork fat from the pork belly confit

Slow cooked vegetables
1 zucchini cut in 4 long strips
2 blanched small carrots
2 tbsp of butter
1/2 tsp of cumin
1/2 tsp of caster sugar

Method

Marinate the pork in the brine for 12 hours, discard the brine and dry up the pork. Melt the fat; add the spices, the belly and slow cook for 2 1/2 hours on 95°C. Take pork out of the fat and reserve.

Mix potato, salt and chives and shape like a hash brown. Pan fry with the fat each side of the rösti till get a nice golden colour, bake in oven at 180°C for 25 minutes.

In a pan melt the butter, add the sugar, cumin and vegetables and just simmer for 8 minutes

Roast the pork belly confit in a pan for 5 minutes at 200°C; add the applestroop and water (this will be the sauce).

In a round plate place the Rösti, over the Rösti the wild pork belly, pour the sauce over and garnish with the vegetables. Y A GOZAR!

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