Free range braised pork belly, chorizo puree, yabbies and crackling with petite vegetables & flowers
Created by Alan Desouza, Head Chef 1907 Restaurant Perth
Note: All prep can be made 1 day ahead
Rating
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Time
0m
Difficulty
Ingredients
For 8 people 
- 2 kilo(s) Bonless free range pork belly
- 200 grams Chorizo
- 16 Yabby tails
- 2 liter(s) Chicken stock
- 2 liter(s) Veal stock
- 1 Ball butcher’s string
- 1 Punnet Flowerdale petite purple carrot
- 1 Punnet Flowerdale petite yellow carrot
- 1 Punnet Flowerdale petite orange carrot
- 1 Punnet Flowerdale petite fennel
- 1 Punnet Flowerdale baby corn
- 16 Pieces Flowerdale Jerusalem artichoke
- 1 Punnet Flowerdale assorted edible flowers
- 2 Bunches Flowerdale cut thyme
- 1 Head garlic
- 2 Large shallots
- 1 Red pepper
- 20 grams Star anise
- 10 Bay leaves
- 20 grams Cloves
- 20 grams Coriander seeds
- 10 grams Black peppercorns
- 2 tablespoon(s) Corn flour
Method
- Pork Belly: Take the skin off the pork belly, season the inside, then roll and tie with butcher’s string. In a deep pan brown pork belly. Add star anise, bay leaves, cloves, coriander seeds, black peppercorns, thyme and garlic. Add chicken stock and veal stock until ingredients are covered. Cook for 7-8 hrs, depending on the size of the rolled pork belly. To check if cooked, push the back of a metal spoon through the meat - it should go through easily. Cool in liquid. Once cooled enough to handle cut the butcher’s string off and roll in cling film to give it an even round shape. Cool in fridge. Retain stock in a pot to heat pork belly again then next day.
- Skin for Crackling: Take excess fat off the skin and cut into small squares. Cook in a pot of water, thyme and garlic until tender. Cool on paper towel. Once cooled dust with corn flour and deep fry until crispy. Be aware that the once skin is in contact with oil it starts to spit so please cover with lid immediately to avoid any burns. Store in an air tight container.
- Yabbies: Bring pot of water to the boil, cook the tails for 30 seconds. Transfer to cold water. Take shell off.
- Chorizo Puree: Sweat shallots, garlic, thyme and red peppers. Take chorizo skin off. Add chorizo to pan and cook until all vegetables are soft. Blend adding chicken stock if needed. Pass through fine strainer.
- Petite Vegetables: Trim all vegetables to around the same size.
- To Serve: Cut pork belly to 150g portion size, season and colour reach side in a hot pan with oil. Transfer the belly to the retained stock in a pot which should be simmering. This will take about 15-20 mins to heat up. Blanch all vegetables and then pan fry. Dry on paper towel to remove excess oil. Quickly sautee yabbies in same pan for approximately 30 seconds, season all. Arrange all the petite vegetables, edible flowers and pork belly as shown in the image.
