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.
- 1.5 kg piece pork belly
- 1 tsp each coarsely crushed black peppercorns and Chinese five-spice
- For drizzling: olive oil
- 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
- 1 celeriac (1kg), cut into julienne
- 1 kohlrabi (350gm), cut into julienne
- 150 gm (¼ cup) mayonnaise
- 3 tsp wholegrain mustard
- 1Score 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.
- 2Preheat 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.
- 3For 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.
- 4For celeriac rémoulade, combine ingredients in a bowl, add a little water to thin mixture slightly and season to taste.
- 5Slice pork and serve with celeriac rémoulade and pickled quince.