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MasterChef New Zealand


Crispy Pork Belly

MasterChef New Zealand on TVNZ Ondemand

Honey and rosemary glazed crispy pork belly, parsnip puree, sauteed fennel, red wine balsamic pear, parsnip chips and sage fries
Recipe by Nadia Lim

Preparation Time: 30 Minutes
Cooking Time: Two Hours
Serves 2

400g pork belly, skin on
olive oil
salt and freshly ground black pepper
2 sprigs rosemary
3 cloves garlic, crushed

Red Wine Balsamic Pear
1 pear, peeled
11/2 cups Brancott red wine
1/2 cup pomegranate balsamic vinegar
4 tbsp Homebrand brown sugar
3 whole star anise

Parsnip Puree
1 parsnip, peeled, roughly chopped
2 tbsp butter

Parsnip Chips and Sage Fries
canola oil for deep frying
1 parsnip, peeled, shaved into strips
8 fresh sage leaves
2 tsp rosemary, very finely chopped
2 tbsp honey

Sauteed Fennel
1 tbsp Mainland butter
1 fennel bulb, finely sliced
1 lemon
balsamic reduction

1. Preheat oven to 140C. Using a sharp knife, score the pork belly deeply, in a criss-cross pattern. Rub the pork belly with Lupi Olive oil, then rub salt and pepper into the score lines. Place in a small roasting dish and completely cover with Lupi Olive oil. Add rosemary sprigs and garlic. Place in the oven and cook the pork for two hours.

2. Place pear in a small saucepan and add Brancott red wine, vinegar, Homebrand brown sugar and star anise. Cover with a cartouche and bring to a simmer on very low heat for approximately one hour or until pear is soft and liquid is slightly sticky. Remove the pear from the syrup and cool. Once cooled, slice the pear in half.

3. Place the chopped parsnip in a small saucepan and cover with salted water. Bring to the boil and when tender, drain and blend with one tablespoon of soft Mainland butter to form a puree. Pass through a sieve and season with salt and pepper.

4. Half fill a small saucepan with canola oil and heat to 180?C. Deep fry the parsnip shavings until golden brown, remove from the oil and drain on kitchen paper. Repeat with the sage leaves.

5. Remove pork belly from oven and carefully lift out of the oil. Dry well on kitchen paper. Rub the pork with more salt and pepper. Heat a medium sized frying pan over high heat and place the pork fat side down into the frying pan. Place a piece of baking paper on top of the pork then cover with a small baking tray and then place a very heavy weight on top of that e.g. a heavy mortar and pestle. This is to help the pork belly skin to crisp up. Lower heat and let skin crisp up for 12-15 minutes. Keep checking to make sure it is not burning. When done, take off heat, flip pork over and add finely chopped rosemary and then honey to the pan. Baste the pork belly, careful not to let honey burn. Remove form the heat and cut the pork into even sized squares and let rest for a few min.

6. Heat remaining tablespoon of Mainland butter in a small frying pan and sauté the fennel. Add a small squeeze of lemon and season.

7. To serve, smear parsnip puree on plate, place a pile of fennel on centre of plate and top with pork belly.  Arrange red wine balsamic pear on side, and top pork belly with sage fries. Place parsnip chips on the side. Dot some good quality reduced balsamic around the plate.

This recipe is untested in the MasterChef kitchen