Slow-roasted spiced pork with pickled quince and celeriac rémoulade


Unfiltered vinegar has a lovely, slightly funky flavour, a bit like natural wine. Use regular apple cider vinegar if you can't find it. Begin this recipe a day ahead to dry out the pork skin.

You'll need

1.5 kg piece pork belly 1 tsp each coarsely crushed black peppercorns and Chinese five-spice For drizzling: olive oil   Pickled quince 475 ml unfiltered raw apple cider vinegar (see note) 300 gm caster sugar 10 gm sea salt 2 quinces, peeled, cored, cut into wedges 1 tsp black peppercorns 2 fresh bay leaves   Celeriac rémoulade 1 celeriac (1kg), cut into julienne 1 kohlrabi (350gm), cut into julienne 150 gm (¼ cup) mayonnaise 3 tsp wholegrain mustard

Method

  • 01
  • Score pork skin at 1cm intervals, then place on a wire rack over the sink. Pour boiling water over the skin, then place pork in fridge overnight uncovered for skin to dry out.
  • 02
  • Preheat oven to 150C. Drizzle pork flesh (not skin) with olive oil, then place in a roasting pan skin-side up, scatter crushed peppercorns and five-spice over skin and rub well into the cuts. Roast in oven until cooked through (1½ hours), then increase oven to 220C and cook until skin crackles (20-30 minutes). Set aside uncovered in a warm place for an hour to rest.
  • 03
  • For pickled quince, combine ingredients in a saucepan, bring to a simmer, then reduce heat to low and cook until quince are pink and tender (45 minutes to 1 hour). Cool in liquid, then refrigerate for 2-3 hours for flavours to meld. Pickled quince will keep refrigerated in an airtight container for up to 3 weeks.
  • 04
  • For celeriac rémoulade, combine ingredients in a bowl, add a little water to thin mixture slightly and season to taste.
  • 05
  • Slice pork and serve with celeriac rémoulade and pickled quince.
Note Unfiltered apple cider vinegar is available from select delicatessens. If it's unavailable, substitute regular apple cider vinegar.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Jun 2014

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Crisp-skin trout with grapefruit, walnut and radicchio salad

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

conversion tool