This is the 3rd course in the Murray Valley Pork Media Dinner at All Saints Estate. The recipe was created Chef Manu Feildel and prepared by the chefs at All Saints Winery. (Manu Feildel sat down to eat with us instead).
Confit pork belly, black pudding, apple purée and watercress and Granny Smith apple salad
Serves 10 – 12
Confit Pork Belly
1 x Murray Valley Pork belly, skin on
3 x star anise
20g fennel seeds
5 x cloves
1/2 bunch thyme
10g black peppercorns
150ml olive oil
2 litres duck fat
2 litres of pig’s blood
2kg pork back fat (cut in 5mm cubes)
2kg brown onions (finely chopped)
5 sticks of celery (cut in 5mm cubes)
3 bunches of parsley (finely chopped)
salt and pepper to taste
20 x Granny Smith apples, peeled and cored and cut into small dice
about 250ml of water
12 bunches watercress (picked)
12 Granny Smith apple (cut into baton)
Confit Pork Belly
Remove the bones from the pork belly. Reserve.
Place the star anise, fennel seeds, cloves and black peppercorns in a mortar and pestle and crush lightly, add the chopped thyme to the spices and incorporate the olive oil, mix well.
Rub the pork belly with the spices and place in the fridge overnight.
Melt the duck fat and place the belly in a large roasting tray, pour the duck fat over the belly and cover. Place the belly in a pre-heated 150C oven and confit for 3 – 4 hours.
Remove from the oven and place a weight on the belly and palce in the fridge to press overnight.
The next day, cut the pork belly to desired portion. Set aside.
In a large pot on a medium heat, sweat the pork back fat for about 20 to 30 minutes or until translucent and gives without resistance and without colour.
Then add the onions and celery. Cook for another 15 minutes.
Take the pot off the heat and add the blood, the nutmeg, the parsley and if you can dare salt and pepper to taste.
Put the pot back on the stove and cook the mixture while stirring with a wooden spoon (like you would cook custard) until it is porridge consistency.
Line a few terrine moulds with cling wrap and pour the mixture into it, cover with foil and place in a deep oven tray.
Surround the terrine with hot water and palce in the oven at 120C and cook for 1 to 1 1/2 hours or until a small knife comes out clean.
Remove from the oven tray and place in the fridge for about 2 hours to cool down.
Once the black pudding is firm, cut into desired portions and set aside.
Place all the ingredients in a pot and cook the apples until soft.
Place in a food processor and blitz to a smooth purée. Season with salt and pepper. Set aside.
Place a frying pan on medium heat, drizzle a small amount of vegetable oil and cook the pork skin side down until crispy, then place the pork on an oven tray skin side up and put it in the oven at 180C for 5 minutes or until crisp.
Meanwhile using the same pan, fry the black pudding with butter for 1 minute on each side.
Pork and sage jus
10kg pork rib bones, cut into small pieces
2.5kg pork offcuts, cut into small pieces
mirepoix (2cm dice)
2 heads garlic
2 litres white wine
1 bunch thyme
1 bunch sage
a few black peppercorns
Brown the bones and offcuts in olive oil. Add the vegetables and brown further. Add the thyme and sage and black peppercorns and cook for 5 minutes. Deglaze with the wine, reduce by half and then add the water. Bring to the boil, reduce to simmer, skim constantly and simmer for 2 hours. Strain.
Put the stock back on the stove and reduce to consistency and finely whisk in some butter, salt and pepper.
Murray Valley Pork is a premium range of fresh Australian pork, available exclusively through retail butcher shops and select restaurants. Murray Valley Pork provides over 30 different cuts and is produced by Rivalea Australia. It is proudly 100% Australian grown on the company’s network of farms in the rich Riverina region of southern NSW and northern Victoria.