THE DISH UNIQUE: A different take on a Sunday or Christmas day roast. Picture: Nicole Butler Photography
Salt Baked PorkBelly, Savoy Cabbage, Apple and Ginger Sauce
CHEF’S TIPSDouble the apple sauce recipe and refrigerate for your morning toast and crumpets.
Troy Rhoades-Brown and Mitchell Beswick of Muse Restaurant. Picture: Nicole Butler Photography
INGREDIENTS1.4kg pork belly, skin on (the best quality you can source)
1 savoy cabbage, cut into 8 wedges, core attached
100ml vegetable oil
1 bunch of shallots to finish
Apple and ginger sauce
4 granny smith apples, peeled, core removed
Juice of 1 lemon
60g ginger, sliced into 6 pieces
2 star anise
100ml soy sauce
220mlShaoxing rice wine
1 knob of ginger, sliced
4 cloves garlic, sliced finely
250g table salt
1. Place apple, lemon juice, butter, sugar, ginger, star anise and water in a sauce pan and cook covered on a low heat for 20 minutes. Remove ginger and star anise. Blitz mixture in a food processor until smooth. Set aside.
1.Marinate the pork belly in a large tray or container overnight in your fridge. Make sure when placing the pork into the marinade that the pork skin is facing up and that the marinade does not touch the skin. Do not cover the pork belly, as leaving the skin exposed will allow it to dry out overnight.
2.Place pork belly onto a roasting rack on an oven tray, with 2cm of water underneath the rack. Cover the pork skin with 250g of table salt and place in a pre-heated oven at 140 degC for 1 hour and 45 minutes.
3.Rub the cabbage wedges with vegetable oil and season.
4.Remove the salt crust from the pork belly, turn the oven up to 240 degC, add the cabbage to the tray and continue to cook until the pork belly skin is completely crisp and crackled, approximately 15 to 20 minutes.
5.Remove and rest the pork belly for 20 minutes before carving. Meanwhile turn down the oven to 150 deg C and cook the cabbage for a further 15 minutes.
6.Serve with 1 bunch of sliced shallots.
THE RESTAURANTMuse Restaurant is located at the Hungerford Hill winery in Pokolbin, NSW. The restaurant is family owned and run by Megan and Troy Rhoades-Brown.The Muse recipe series was created by Rhoades-Brown and head chef Mitchell Beswick.