Name: Jemma Whiteman’s braised pork belly with apple and yuzu kosho
Prep time: 50 min
Cook time: 120 min
Total time: 170 min
Yield: 4
Ingredients: 375 ml (1½ cups) light soy sauce; 250 ml (1 cup) sake; 110 gm (½ cup) caster sugar; 50 gm piece of ginger, thinly sliced; 6 garlic cloves; 3 golden shallots, cut into wedges; 1 kg piece boneless pork belly, skin on; 2 tbsp honey; Apple and yuzu kosho sauce; 2 Granny Smith apples (125gm each), peeled, cored, thinly sliced; 80 gm caster sugar; 120 ml apple cider vinegar; 1 tsp yuzu kosho (see note); 1 tbsp lemon juice; Radish salad; 60 ml (1/4 cup) olive oil; 1½ tbsp apple cider vinegar; 1½ tsp each honey and lemon juice; 2 each baby watermelon, breakfast and red radishes, shaved lengthways; ¼ daikon radish (300gm), cut into matchsticks; ¼ cup each chervil, dill and coriander leaves (loosely packed)

Jemma Whiteman’s braised pork belly with apple and yuzu kosho

The tart Granny Smith apples used in the apple and yuzu kosho sauce cut perfectly through the charred fat of the braised pork belly.

Serves 4

Prep

50M

Cook

Total

2H 50M

“This pork belly makes for an easy dinner party main course,” says Whiteman. “All the hard work is done long before guests arrive.”

Ingredients

375 ml (1½ cups) light soy sauce

250 ml (1 cup) sake

110 gm (½ cup) caster sugar

50 gm piece of ginger, thinly sliced

6 garlic cloves

3 golden shallots, cut into wedges

1 kg piece boneless pork belly, skin on

2 tbsp honey

Apple and yuzu kosho sauce

2 Granny Smith apples (125gm each), peeled, cored, thinly sliced

80 gm caster sugar

120 ml apple cider vinegar

1 tsp yuzu kosho (see note)

1 tbsp lemon juice

Radish salad

60 ml (1/4 cup) olive oil

1½ tbsp apple cider vinegar

1½ tsp each honey and lemon juice

2 each baby watermelon, breakfast and red radishes, shaved lengthways

¼ daikon radish (300gm), cut into matchsticks

¼ cup each chervil, dill and coriander leaves (loosely packed)

Method

1.For braising pork, place soy, sake, sugar, ginger, garlic and shallots with 2 litres water in large saucepan with a lid. Bring to the boil, reduce heat to low-medium and simmer to infuse (20 minutes). Add pork and push gently to submerge. Bring to the boil and skim any impurities that rise to the surface. Cover with a cartouche followed by lid, reduce heat to low and simmer until tender (1¼-1½ hours). Leave to cool in braising liquid, then cut into four thick slices. Reserve 250ml braising liquid.

2.For glaze, place reserved braising liquid with honey in a small saucepan and bring to the boil. Reduce heat to low and simmer until thickened (12-15 minutes). Cool to room temperature and use to brush pork while cooking.

3.For apple and yuzu kosho sauce, place apple, sugar and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to medium and simmer until apples are soft and translucent (10 minutes). Cool slightly, then transfer to a blender and blend until smooth. Add yuzu kosho and lemon juice, season to taste and blend until combined. Keep warm and set aside until ready to serve.

4.For radish salad, place oil, vinegar, honey and lemon juice in a small bowl. Season to taste and whisk to combine. Place radishes and herbs in a large bowl, and just before serving add half dressing, season and toss to combine.

5.Preheat a lightly greased barbecue or char-grill pan to medium-high heat. Cook pork, basting with glaze and turning frequently until charred and heated through (8 minutes). Spoon sauce onto plates and top with pork. Scatter with radish salad and drizzle with remaining dressing and glaze.