CRISPY PORK BELLY

with rhubarb, coriander & pink peppercorn compote

By Katrina Meynink

I’m not one to brine my pork belly. I just don’t have the patience nor the forward planning fortitude to add that layer of prep. If you are a briner, go forth – no doubt your belly will thank you for it.

This belly is roasted at a searing temp for a brief 30 minutes before the temp is turned low and slow. It does its thing uncensored with an always entirely reliable result, a gloriously reliable crackling, and that soft, shredded meat below. Every. Single. Time.

There is nothing elegant or poised about this cooking, it is solid, effortless, unselfconscious, and bloody delicious. This is here to feed you, keep feeding you until you fling down your cutlery in defeat, acknowledging on your way to lying down on a flat surface, that you have indeed been gloriously overfed.

Pork belly can differ in size, so I suggest 225g/250g per serve as an approximate serving guide.

RYUKYU BERKSHIRE PORK BELLY (BONELESS) $26.99 – $107.96
RHUBI MISTELLE RHUBARB LIQUEUR 700ml $64.00

Ingredients
1 x 1kg pork belly, scored, left uncovered overnight in the fridge.
(increase size depending on the number of people serving)
1-2 tbsp sea salt flakes
2 tbsp coriander seeds, toasted, roughly ground

Rhubarb, coriander and pink peppercorn compote
500g rhubarb
2 tbsp pink peppercorns, lightly crushed*
1 tbsp coriander seeds, toasted, lightly crushed
1 cup Rhubi Mistel Rhubarb Liqueur
Fresh chopped coriander to scatter.

* these ingredients are all available from Rosalie Gourmet Market (across the road from our Rosalie store). Tell them we sent you (-:

A fresh take on the forgotten French aperitif, Mistelle. Why it’s been pushed aside for more predictable aperitifs, we don’t know. But you can be damn sure (pardon our French) that many people will love this fancy rhubarby version. Our ‘petit homage’, as those folks in France might say.

Mistelle is often made in Normandy using apples or grapes, but in a radical break from tradition, RHUBI is crafted in Victoria from fresh Aussie rhubarb, by pairing the fermented rhubarb juice with juniper spirit, gentian, grapefruit and mandarin skins.

Festive Rhubi Spritz

Fill an ice cube tray with pomegranate arils and raspberries. Top with water and freezer.
To serve place ice cubes in glasses. Top with Rhubi (to taste) and a splash of soda water. Stir to combine.

Finish with a slice of mandarin zest and a sprig of rosemary.

Festive Rhubi Spritz

Fill an ice cube tray with pomegranate arils and raspberries. Top with water and freezer.
To serve place ice cubes in glasses. Top with Rhubi (to taste) and a splash of soda water. Stir to combine.

Finish with a slice of mandarin zest and a sprig of rosemary.

Method
Preheat the oven to 230°C. Rub the salt and roughly crushed coriander seeds into the pork belly surface, pushing into alllll the cracks and crevices. Place into a roasting dish, skin side up, ensuring a snug fit.

Roast the pork belly for 30 minutes. Turn the heat down to 130°C and cook for another four hours. If towards the end of this cooking time, you don’t have the crisp looking crackling you want, simply turn the oven back up to 230°C for the last 15 minutes of cooking. Remove and allow to rest for ten minutes before slicing or shredding.

While pork belly is doing its thing, we make the compote. Add the rhubarb pieces and cup of Rhubi Mistel to a saucepan and place over low heat. Simmer until the rhubarb is soft, but not completely pulpy, it’s nice to have some structure, and the liquid has reduced and thickened. Allow to cool slightly before stirring through the pink peppercorns and coriander seeds. Season to taste. Set aside until ready to serve the pork. This can also be made ahead of time and brought to room temperature before serving. Scatter over the chopped fresh coriander just before serving.

Serve the pork belly with the rhubarb compote and some lovely greens of your choice on the side.