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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 21 - Roast Pork Belly with Mash, Crispy Kale and Pickled Pear

Anna Webster

Roast Pork Belly with Mash, Crispy Kale and Pickled Pear

Serves 4


40 ml white vinegar

2 x 500g pieces pork belly

table salt

5 medium (750g) desiree potato, 1 sliced 5mm thick, 4 peeled and roughly chopped

50g butter

125ml hot milk

250ml white wine vinegar

220g caster sugar

2 pears, diced

20ml olive oil

200g pork trimmings

1 small carrot, diced

1 stick celery, diced

1 small onion, diced

100ml Madeira

500ml chicken stock

40g cold unsalted butter

3 leaves kale

1 tablespoon fennel seeds

1 tablespoon salt flakes

fennel fronds, to garnish


  • Preheat oven to 230C.
  • Drench paper towel in white vinegar and wipe the pork skin. Cover with a thick layer of table salt. Place in a roasting tray that has been lined with sliced potato. Roast for 40 - 45 minutes. Remove from oven and remove salt crust. Return to oven and roast for a further 15 - 20 minutes until skin has crackled. Remove from oven and set aside.
  • Meanwhile for the mash, place chopped potato in a steamer and steam for 25 minutes or until very soft. Pass through a sieve into a clean bowl and add butter and hot milk. Whip with a fork and season. Set aside.
  • Place white wine vinegar and caster sugar with 250ml water in a small saucepan. Bring to the boil, stirring to dissolve the sugar. Add pears and simmer for 2 minutes until pears are partially cooked. Remove pan from heat and set aside.
  • For the sauce, add olive oil to a medium frypan and cook pork trimmings for 10 minutes until caramelised. Add carrot, celery and onion and cook for 8-10 minutes until golden brown. Deglaze with Madeira and cook for 1 minute. Add stock and reduce by half. Strain into a clean saucepan. Return to the heat and simmer until reduced by half again. Whisk in cold butter and set aside in a serving jug.
  • Place oil into a deep saucepan. Heat to 180C. Fry kale in batches for 1 minutes until crisp and drain on kitchen paper. Season.
  • Combine fennel seeds and salt flakes in a mortar and pestle and pound to a powder.
  • To serve, divide mashed potato between 4 serving plates. Add sliced pork belly, pickled pear and kale. Sprinkle with fennel salt and fennel fronds. Pour sauce around plate and serve.