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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
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At A Glance

  • Serves 6 people

Featured in

Jun 2014

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