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ROAST KUROBUTA PORK BELLY WITH APPLE SAUCE

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ROAST KUROBUTA PORK BELLY WITH APPLE SAUCE

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Ingredients

Adjust Servings:
2 kilograms kurobuta pork belly bones removed
300 grams table salt
1 teaspoon ground star anise
2 teaspoons white pepper
1 tablespoon ground all spice
1 teaspoon five spice powder
2 teaspoons fennel seeds
1 teaspoon Ground Cinnamon
1 teaspoon freshly ground cardamom
extra virgin olive oil
Apple Sauce
300 grams castor sugar
100 millilitres Rice Wine Vinegar
1/2 vanilla bean
5-6 green apples
1/2 lemon
  • Serves 8
  • Medium

Ingredients

  • Apple Sauce

Directions

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Who doesn’t like pork with apple sauce? Kurobuta pork was originally one of the old English Berkshire breeds but was later developed in Japan (hence the name: kurobuta means black pig). This pork is special because it has fat marbling through the meat, which gives it a luscious flavour and moist texture. A suitable alternative would be Bangalow pork.

  1. Score the pork with a knife, forming a criss-cross pattern about 1 cm apart. Mix together the salt and spices and rub all over the pork. Cover and leave for 2 hours, then rinse the salt mix off the pork and pat dry with kitchen paper.
  2. Preheat the oven to 250°C.
  3. Place the pork on a wire rack in a roasting tin, skin-side up, and rub with a little oil. Roast for 30 minutes until the skin is crispy, then reduce the temperature to 160°C. Roast the pork for a further 40 minutes until tender. Remove, cover with foil and leave to rest for 15 minutes.
  4. To prepare the apple sauce, place the sugar,vinegar and vanilla bean in a medium saucepan, bring to the boil and boil for 5 minutes. Add the apples and lemon juice and cook for a further 5 minutes. Remove from the heat and take out the vanilla bean.Transfer to a food processor and blend until smooth.
  5. To serve, cut the pork into slices and spoon the apple sauce over the top.

Matt Moran

With over 30 stellar years in the food industry behind him, a plethora of awards to his name, a handful of best-selling cookbooks under his belt, and the tour de force behind some of Australia’s most celebrated dining establishments; it’s safe to say that Matt Moran is an Australian food icon.

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