Ingredients:
- 1 granny smith apple, peeled, cored and cut into 12 wedges
- 1 ginger, 2 . 5cm piece, peeled and cut into 2mm slices
- 2 carrots, peeled and cut into 2 . 5cm pieces
- 2 celery ribs, cut into 2 . 5cm pieces
Directions:
- DAY 1: Mix salt, sugar, peppercorns, 2 cloves garlic and 2 sprigs thyme together in a large bowl and add 1 cup of very hot water. Stir until sugar and salt dissolve. Mix in 2 litres of room temperature water. Place pork belly in a deep baking dish and pour this brine mixture over. Cover and refrigerate overnight.
- DAY 2: Preheat oven to 150°C Heat oil in a large heavy-bottomed saucepan over medium-high heat. Sweat carrots, celery, leek and 2 cloves of garlic for 5 minutes. Season lightly with salt and pepper. Lower heat to medium, add wine and cook for another 2 minutes. Add 1 1/4 litres of stock, tomatoes, bay leaves and 2 sprigs thyme and bring to a simmer.
- Remove pork belly from the brine, rinse with clean water and place in a deep casserole dish or Dutch oven. Pour over the hot stock and vegetables. Cover with a lid and cook in oven for 21/2 hours or until tender (taking care not to overcook and dry out the pork).
- Meanwhile, bring a large pot of salted water to the boil and cook sprouts for 3-5 minutes or until just tender and bright green. Drain and cool in a large bowl of ice water. Dry on paper towels, cut in half and reserve.
- Once pork is ready, remove from oven. Carefully remove from the braising liquid onto a flat tray. Place another flat tray on top of the pork with 4 or 5 heavy tins on top to press the pork into a flat, even shape. Refrigerate in this position for at least 1 hour and completely cooled.
- To score the pork: Remove and use a large sharp knife to lightly trim the edges of the pork into straight sides. Cut into 4 equal pieces and score the top of each piece into a 1cm-wide diamond pattern.
- While the pork is cooling, make the polenta. Place remaining stock, bay leaf and thyme in a medium saucepan over medium-high heat. Bring to a simmer, then remove and discard herbs. Slowly pour in the polenta, whisking continuously. Reduce heat to medium and bring to a gentle simmer. Carefully whisk continuously for 7 – 10 minutes or until tender and thickened to the consistency of creamy mashed potatoes. Then add Parmesan and butter, mix well and season to taste. Remove from heat and cover.
- Cook honey, soy, ginger and star anise in a small saucepan over a low heat for 5 minutes. Strain, reserving liquid and star anise and discarding other solids.
- Preheat oven to 200°C.
- Heat a large nonstick frying pan over low heat and place pork into the pan, scored side down. Cook for 7-10 minutes or until the fat has rendered, skin is golden brown and starting to crisp. Transfer to a baking sheet, scored side up, and baste on top and sides with the glaze.
- Cook in oven for 15 minutes or until the glaze has caramelised and the pork is heated through.
- Return the same frying pan with leftover fat to a medium-high heat and cook apples and sprouts for 3-5 minutes until they start to brown. Add remaining glaze and cook for another 6-8 minutes until tender, well glazed and heated through.
- Heat the polenta over medium heat, with a little hot water if necessary, stirring until creamy.
- Arrange the polenta, pork belly, sprouts and apples on 4 plates and drizzle with remaining glaze from the pan. Garnish with star anise and serve. (Do not eat the star anise.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1837.83 Kcal (7695 kJ) | ||
| Calories from fat | 1296.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 144.11g | 222% | |
|---|---|---|---|
| Cholesterol | 191.07mg | 64% | |
| Sodium | 7822.95mg | 326% | |
| Potassium | 1426.4mg | 30% | |
| Total Carbs | 93.89g | 31% | |
| Sugars | 67.83g | 271% | |
| Dietary Fiber | 7.66g | 31% | |
| Protein | 34.3g | 69% | |
| Vitamin C | 94.5mg | 158% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 4.4mg | 24% | |
| Calcium | 193.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 234.62 Kcal (982 kJ) | ||
| Calories from fat | 165.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.4g | 222% | |
|---|---|---|---|
| Cholesterol | 24.39mg | 64% | |
| Sodium | 998.67mg | 326% | |
| Potassium | 182.09mg | 30% | |
| Total Carbs | 11.99g | 31% | |
| Sugars | 8.66g | 271% | |
| Dietary Fiber | 0.98g | 31% | |
| Protein | 4.38g | 69% | |
| Vitamin C | 12.1mg | 158% | |
| Vitamin A | 0.1mg | 30% | |
| Iron | 0.6mg | 24% | |
| Calcium | 24.7mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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