Pan-seared Confit Pork Belly With Compressed Pineapple Carpaccio & Mint Salad
@ 23 Oct 2013
500g rock salt
100g lemongrass stalks
50g (each) garlic cloves and onions, peeled and finely chopped
30g chopped chillies
20g (each) star anise, mint and orange peel
1 pork belly (1kg)
2 ltr vegetable oil, warmed
Balinese sambal matah and mint salad, for serving
Compressed Pineapple Carpaccio
6 (each) basil and mint leaves
1 whole pineapple, peeled and sliced
½ lemon, juiced
Salt and freshly ground black pepper, to taste
Mix the rock salt, lemongrass, chopped garlic, chopped onions, chopped chillies, star anise, mint and orange peel in a mixing bowl. Coat the pork belly with the spice mix and chill in the refrigerator for about 12 hours. Remove the chilled pork belly from the spice mix and rinse off any excess salt. Place the marinated pork belly onto a roasting pan and add in the warmed vegetable oil. Cover the roasting pan with aluminium foil and confit in a preheated oven at 155°C for about 3 hours. Remove the confit pork belly from the oven and drain on parchment paper. Pan-sear the roasted pork belly skin side down until crisp.
For the compressed pineapple carpaccio: Place all the ingredients into a vacuum pack and seal. Compress the ingredients and marinate overnight in the refrigerator.
Place the pan-seared confit pork belly onto each serving plate. Serve with the compressed pineapple carpaccio, Balinese sambal matah and mint salad.