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