Chef's Recipes

Pork belly with moussaka vinaigrette

Australian Gourmet Traveller Greek recipe for pork belly with moussaka vinaigrette by chef George Calombaris from Melbourne restaurant The Press Club.

By George Calombaris
  • Serves 6
  • 1 hr preparation
  • 5 hrs cooking
Pork belly with moussaka vinaigrette
Pork belly with moussaka vinaigrette

George cooks the pork for 15 hours in the sous vide method (cryovac poached at a low temperature). We’ve adjusted the recipe, slow-roasting the pork to make it more user-friendly.

Ingredients

  • 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

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Combine quince paste and 100ml water in a small saucepan and stir over medium-high heat until smooth. Set aside.
  • 5
    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.

Notes

Drink Suggestion: Côtes du Rhône, such as the 2006 Tardieu Laurent Les Becs Fin with cherry and tart raspberry grenache notes. Drink suggestion by Andrew Phillpot

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  • Author: George Calombaris