Pork Belly Mac N Cheese

Ingredients

Yield:

6 portions

• Pork Belly Cure

  • Salt kosher 60ml
  • Brown sugar 45ml
  • Mustard seeds 7ml
  • Coriander seeds 12ml
  • Fennel seeds 12ml
  • Cumin seeds 6ml
  • Black pepper 6ml
  • Bay leaf 1
  • Smoked paprika 15ml
  • All spice 15ml
  • Star anise 15ml
  • Pork belly 600g

• Cheese Sauce

  • AP flour 60g
  • Butter 60g
  • Milk 2% 600ml
  • Cheddar cheese 135g
  • Yellow onion 45g
  • Spring of thyme 1/2

• Crumble

  • Baguette, 1cm diced
  • Orange zested 1/3
  • Lemon zested 1/3
  • Garlic cloves, thinly sliced 1/2
  • Sprig of thyme 1/2
  • Sprig of sage 1/2

• Other Ingredients

  • Macaroni, cooked – 6oz Per Portion
  • Shaved parmesan – Nice Spring (25 – 50gs your choice)

Preparation

Difficulty:

Medium

Time:

30 MinutesPurchase Pork

Total Time:

10 HoursSlow Cooking Option

1. Pork Belly Cure

   1. In a pan lightly toast the coriander, fennel and cumin seeds.
   2. Blend the mustard, coriander, fennel, cumin, and bay leaves. Leave slightly coarse
   3. Separately pulse the star anise. Leave in large chunks
   4. Combine all ingredients
   5. Pat dry the pork belly and coat generously with the cure.
   6. Place in a container and allow to cure for 48 hours
   7. Rinse pork belly under cold running water for 20 minutes.
   8. Allow belly to dry overnight uncovered, in the fridge, on roasting racks
   9. Place saran wrap over belly tightly wrapping under them.
   10. Cook in 187F oven for 10hours or until tender
   11. Remove from oven and wrap tightly in saran wrap, press overnight with a can.

2. Cheese Sauce

   1. Dice onion into quarters.
   2. In a steam kettle, melt butter and sweat the onions.
   3. Add the thyme and flour, cook for 10 minutes.
   4. Slowly add in the milk, bring to a simmer. Allow to simmer until desired consistency and the flour has fully cooked out.
   5. Using the large immersion blender blend in the cheese. Once fully incorporate turn off immediately.

3. Crumble

   1. Toss all ingredients together
   2. In a low temperature oven (180F) toast until bread is completely dry.
   3. Blend thoroughly

4. To Finish

   1. Dice the pork belly into 1cm strips.
   2. In a non stick pan crispy the pork belly
   3. Add in the cheese sauce, generously coating the macaroni
   4. Place in an oven proof bowl and top with the crumble and parmesan cheese
   5. Toast in the oven at 375F until golden on top