Scorched Confit Pork Belly with Hot Pickled Pineapple Salad and Black Pepper Powder

Double-cooked tender pork belly served with a warm pickled pineapple salad and a unique maltodextrin black pepper powder.

Main Course Fine Dining Confit Molecular Gastronomy Pork Belly

Estimated Nutrition

Calories

1973.1

kcal / serving

7892.5 kcal total

Carbs

21.2g

per serving

84.8 g total

Fat

203.8g

per serving

815.2 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

160

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Maltodextrin Tapioca

CondimentsSauces

Sherry Vinegar

Fruits

piece

Lemon

zest and juice

0.5

piece

Pineapple

peeled and diced

Meat

Pork Belly

NutsSeeds

piece

clove

piece

sprig

fresh

piece

Vanilla Pod

split and de-seeded

tbsp

Black Pepper

cracked

OilsFats

1.5

Sunflower Oil

for confit

Sunflower Oil

for pepper powder

200

Olive Oil

Vegetables

100

Baby Spinach

100

Watercress

plus extra to garnish

100

Rocket

Method

Cool for 30 minutes, wrap in cling film, and press under weights in the fridge overnight.

Heat 50g sunflower oil and black pepper to 60°C, then cool and infuse overnight in the fridge.

Sieve the infused oil into a blender with tapioca maltodextrin and blend on low speed to form a powder.

Gently heat olive oil and vinegar, add pineapple, then toss in greens briefly to prevent over-wilting.

Place pork in a deep tray, cover with oils and aromatics, and roast for 2 to 2.5 hours until tender.

Preheat the oven to 160°C.

Preheat the oven to 160°C for final service.

Portion the pork, heat for 10 minutes, scorch the fat with a blowtorch, and serve with salad and powder.