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Mascarpone

Pork belly with moussaka vinaigrette


You'll need

1½ tbsp ground cinnamon 10 gm caster sugar 2 kg boneless pork belly 100 ml extra-virgin olive oil 100 gm quince paste, coarsely chopped To serve: natural yoghurt   Melomakarona crumble 65 gm unsalted butter, softened 75 ml olive oil 25 gm pure icing sugar 175 gm walnuts, finely chopped 25 ml strained orange juice 1½ tsp brandy 3 tsp ground cinnamon 1 tsp ground cloves ½ tsp ground nutmeg 190 gm plain flour 1 tsp baking powder   Moussaka vinaigrette 1 large eggplant 200 ml olive oil 3 golden shallots, finely chopped 1 garlic clove, finely chopped 1 large red capsicum, finely diced 1 large zucchini, finely diced 25 ml sherry vinegar

Method

  • 01
  • Preheat oven to 120C. Combine cinnamon, sugar and 10gm fine sea salt in a bowl. Rub over pork belly, drizzle with olive oil, then place in a roasting tray and roast until very tender (3-3½ hours). Cover with baking paper, weighed with heavy food cans, cool and set aside. Then cut into 6 pieces.
  • 02
  • Meanwhile, for melomakarona crumble, increase oven to 160C. Beat butter, oil and icing sugar in an electric mixer until pale and fluffy (8-10 minutes). Add walnuts, juice, brandy and spices and beat for 2 minutes, then add flour and baking powder and beat until smooth. Spread on a baking paper-lined oven tray and bake, stirring occasionally, until golden (20-25 minutes). Set aside to cool.
  • 03
  • Meanwhile, for moussaka vinaigrette, preheat a chargrill pan over high heat and cook eggplant, turning occasionally, until soft (25-30 minutes). Cool, then peel (discard skin) and process in a blender until smooth. Heat a pan over low-medium heat, add oil, shallot and garlic and sweat until soft (3-5 minutes). Add capsicum and zucchini, and stir until tender (3-5 minutes). Remove from heat, add vinegar and eggplant and season to taste.
  • 04
  • Combine quince paste and 100ml water in a small saucepan and stir over medium-high heat until smooth. Set aside.
  • 05
  • Preheat a grill to high and grill pork, skin-side up, until fat renders (2-3 minutes) then transfer, skin-side down, to a baking paper-lined frying pan. Cook over low heat until skin is crisp (8-10 minutes). Divide quince mixture and pork among serving plates, scatter with crumble, spoon vinaigrette to the side and serve immediately with yoghurt.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Côtes du Rhône, such as the 2006 Tardieu Laurent Les Becs Fin with cherry and tart raspberry grenache notes.

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