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  • Recipe Room  »  Pork Belly with Star Anise, Cauliflower Puree & Green Mango

    4

    Ingredients

    • 16 whole star anise
    • 31⁄2 tablespoons pink salt
    • 500g skinless pork belly
    • 1.5 litres Pork/Vegetarian Stock
    • 2 tablespoons vegetable oil
    • 20 coriander leaves
    • 20 Vietnamese mint leaves
    • Cauliflower Purée, to serve

    Green mango

    • 100g  sugar
    • 50ml white wine vinegar
    • 5 coriander roots, with half the stem
    • 10g knob of fresh ginger, peeled and sliced
    • 5 Vietnamese mint stalks, with leaves
    • 1 green mango

    Pork Belly with Star Anise, Cauliflower Puree & Green Mango

    Salt Grill - Pork Belly with Star Anise

    Long, slow cooking of pork allows the meat to develop a soft, inviting texture.  Don’t be put off by the extra time preparation necessary; it will certainly be worth the devotion. 

    Method

    Toast the star anise in a dry frying pan for 20 seconds, then tip onto a small plate. Reserve four of the star anise. Grind the remaining 12 star anise to a powder using a mortar and pestle or a spice grinder, then mix in the salt. Rub three-quarters of the salt rub over the pork belly, reserving the remaining salt rub. Refrigerate the pork for 11⁄2 hours for the flavours to absorb. Wash the pork and pat dry with paper towels. Place in a saucepan and cover with the stock. Lightly bash the remaining star anise and add to the pan. Bring to a gentle simmer, then braise the pork for 11⁄2–2 hours. Set aside to cool. Remove the pork from the braising liquid, reserving the liquid for later use. Cool the pork in the fridge, with a heavy weight on top. (This step can be done 24–48 hours ahead.)

    For the green mango

    Put the sugar, vinegar and 100 ml (31⁄2 fl oz) water in a saucepan and bring to the boil. Add the coriander roots, ginger and Vietnamese mint stalks. Remove from the heat and allow to infuse for 15 minutes. Peel the mango using a mandoline or a sharp knife, then julienne long strips of the mango and place in a clean container. Pour the cooled infused liquid over the mango, then cover and marinate in the refrigerator for 24 hours. Trim the pork neatly and cut into four even pieces. Heat a small frying pan over medium–high heat. Add the vegetable oil, and bring to the smoking stage. Season the braised pork belly with the reserved salt rub mixture. Sear the pork pieces in the hot pan for 2 minutes on each side, or until golden brown. Place the pork in a saucepan and pour the reserved braising liquid over. Cover and heat over medium–low heat until the pork is warm to hot.

    To serve

    Strain the green mango, then gently toss in a bowl with the coriander and Vietnamese mint leaves. Spoon the cauliflower purée onto four serving plates, lay a piece of pork alongside and spoon some braising liquid over. Add a mound of green mango salad and serve.

    Salt Grill - HI RES Cover

    Recipe and Image from Salt Grill by Luke Mangan, published by Murdoch Books, rrp. $59.99.

    Submitted by
    Luke Mangan

    Tips and Tricks

    • If you can’t get access to star anise, you can substitute by using allspice or fennel seeds. The aniseed flavour in both of these alternatives will mean you get a similar flavour to the real thing.

    • Vietnamese mint has a distinctive, peppery flavour in addition to being minty. Ask your local grocer if they carry it, particularly in Asian grocery stores. If you really need to, regular mint is an acceptable substitute.

    • Leftover cauliflower doesn’t have to be boring: roast any remaining stalks in the oven for about 10 minutes to bring out the veggie’s nutty taste. They make an easy and healthy snack!

    • Choose a fresh bunch of coriander that still has its white roots on the bottom. This is what you will use in the recipe; no need to buy the leaves and roots separately!

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