Pork Belly stuffed with Apple, Duxelle and Prosciutto

Serves: 6-8 Prep Time: Brine (24hrs) + 25 Min Cooking Time: 2h15 Accessories: Big Green Egg Dual Probe Remote Thermometer and Quick Read Digital Pocket Thermometer Ingredients: Brine: 2 lt water 140 gr salt 80 gr sugar 1 tablespoon whole peppercorns 2x bay leaves Stuffing: 250 gr mushrooms 2x shallots or 1x brown onion 3 tablespoons butter Pinch of nutmeg 2x pink lady apples 70 gr prosciutto […]

Reuben Riffel’s Yellow Bellied Swine

Ingredients: ½ pork belly, deboned, fat scored finely 3 tbsp coarse salt 4 sprigs of thyme 1½ cups curry sauce For the poached apricots: 8 dried apricots 1 cup water 1 cup sugar 2 star anise 2 tsp ground cinnamon Curry Sauce: 1 tbsp vegetable oil 2 medium onions, chopped ½ cup white wine vinegar […]

9th Avenue Bistro’s Slow Roast Pork Belly with sides

Brine Ingredients: 1 cup each sugar and salt 1 tsp black pepper 1 tsp fennel seeds 10 cloves 1l water Method: Bring all ingredients to a boil in a saucepan. Switch off and stir until the salt and sugar are completely incorporated and the water is clear. Cool completely. Cover pork belly (skin on and ribs […]

Caroline McCann’s Homemade Bacon

Ingredients 1kg pork belly whole 60g black peppercorns 120g whole juniper berries 650g coarse salt 300g dark brown sugar 2 tsp ground nutmeg 5 garlic cloves 5 bay leaves crushed 20g thyme leaves 20g rosemary leaves Method Combine all the ingredients and rub it on the pork belly, including all the little grooves. Place a […]

Pulled Pork

Ingredients: 4 – 5kg shoulder of pork Pork seasoning Cooking Time: 10 – 15 hours Steps: 1. Wash the roast thoroughly with cold water and pat dry. 2. Rub generously with seasoning getting into all the nooks and crannies. 3. Wrap or cover and refrigerate overnight. 4. Remove from fridge and bring to room temperature. 5. […]