Pork Belly from Chef Matt Richmond

Brine

Part A

1 tbsp. Fennel seeds

.5 tbsp. Peppercorns

1 tbsp. Caraway seeds

1 L Water

.5 L Maple syrup

1 tsp Paprika

1 tsp Ground coriander

8 sprigs Fresh thyme

4 sprigs Fresh rosemary

4 Bay leaves

1 tsp Chili flake

100 ml liquid smoke

Pork

.5 whole pork belly

• Bring all PART A to a boil and allow to sit for 1 hour to steep, cool to 4C

• Place rinsed and dried pork belly into a clean container and pour cold brine over.
• Place into refrigerator for 4-5 days
• Preheat oven to 325C
• Remove pork from brine and pat dry
• Place on rack lined sheet pan and place in oven for 1.5 hours until fork tender
• Remove from oven and peel off skin leaving fat.
• Cover with parchment paper and another pan add 4 cans of soup to weigh down belly and ensure even thickness.
• Place into refrigerator overnight

Next Day

• Remove weight and cut into desired sizes
• Preheat oven to 350C
• Score into X marks the fat the sear in a medium hot pan for 15 min till golden and crisp
• Place into oven till hot throughout
• Serve

Pea Puree

1 cup frozen peas

1 L water

1 tsp sea salt

• Place boiling salted water peas into boiling water for 45 seconds
• Strain out peas into a colander
• All peas to blender and blend till smooth (add a little water if needed)
• Immediately pour sheet pan and place into freezer till cooled, remove from freezer once cold