Join Executive Chef David Martin and St Vincent's Care for a delicious recipe served for residents at the premium St Vincent's Care Kew.
Prepared by David Martin - Executive Chef for Hawthorn and Kew
Yield: 10 Serves
Prep time: 40mins
Total time: [ 40 mins prep time + 6 hr cooking time confit]
Confit pork belly
• 1kg piece pork belly, boneless
• 4lt Canola oil
• Bay leaf, garlic clove
• 1 cup stewed apple
• 2g cinnamon
• 10g brown sugar
• 5mil Japanese plum wine
• 100gm onion puree
• 15ml Cream
• 2 sheets of gelatin
Granny Smith bite
• 100g granny smith apple
• 10ml Japanese plum wine
1. Preheat the oven to 150C.
2. In a baking tray pour in the oil and herbs. Place the pork belly into the tray, cover with baking paper then cover the tray with foil.
3. Place the tray into the oven and cook for around six hours, checking occasionally to make sure that the liquid doesn't reduce too much. Add a little more water if required.
4. Pour off the liquid (set aside for later use) and refrigerate the pork until completely cold, overnight if possible.
When it comes to fine food, it's all about the presentation
5. To make the Apple Compote, combine the sugar and apple in a large saucepan. Place on to a medium heat and bring to the boil without stirring. Brush the sides of the saucepan occasionally with a wet pastry brush to stop crystals from forming. Once the mixture is a light tan colour, take off heat and add the Japanese plum wine and cinnamon.
6. To make the onion puree, steam the onion till tender, add cream and while hot add gelatin sheets.
7. To make the granny smith bites, place all the ingredients in a vacuum seal bag, cryovac and sous vide on 65c for 2hrs
8. To serve, cut the pork into squares around 120 grams each, place in a large bowl and fry in deep fryer until golden.