Confit Pork Belly, Pickled Fennel, Parsnip Purée & Cider Jus

By Pete Franklin and the Kinross Kitchen Team 

Serves approx. 8

Cook Time: 4+ hours

 

Central Otago Wine Pairing

We recommend a special wine with this special dish, perfect for a dinner party, you can get a magnum size to share between 8 friends on your main course. The Vallli Bendigo Pinto Noir  is a great wine match for this dinner because the rich, unctuous nature of confit pork belly finds harmony with the Pinot Noir’s deep layers of dark cherry and plum, while its fresh acidity cuts through the fat, balancing each mouthful. Pickled fennel adds a bright, aniseed lift that echoes the wine’s herbal nuances while the earthiness of parsnip purée grounds the pairing alongside the wine’s subtle spice and dark chocolate tones. The cider jus bridges the dish with the wine’s tangy freshness, enhancing its elegant structure and campfire-like warmth.

 

Ingredients

For the Cure:

100g rock salt

10g brown sugar

5g fennel seeds

 

Pork

½ A Pork Belly

Enough neutral oil (e.g duck fat or vegetable oil) to fully submerge the pork belly

 

For the Aromatics

1 bay leaf

1 star anise

1 cinnamon quill

1 garlic clove, crushed

1 sprig thyme

5 black peppercorns

 

Pickled Fennel

1 head fennel

250ml cider vinegar

250ml water

25g caster sugar

Juice and peel of ½ orange

1 tsp mustard seeds

1 tsp white peppercorns

Pinch of saffron

1 tsp salt

 

Parsnip Purée

2 parsnips, peeled and thinly sliced

25g water

50g cold butter

50g grated Parmesan

30g warm cream

20g honey

Salt, to taste

 

Cider Jus

500ml chicken stock

1 bottle dry cider

25ml cider vinegar

1 sprig thyme

1 bay leaf

1 tsp white peppercorns

Butter, to finish

 

Method

Step one - cure and confit the pork Belly

Cure: Mix rock salt, brown sugar, and fennel seeds. Rub cure mixture all over pork belly. Refrigerate overnight, covered.

Rinse: Rinse off the cure thoroughly under cold water and pat dry.

Confit: Place pork belly in a deep dish (gastro tray). Cover with oil and add aromatics. Heat gently on the stove to 120°C.

Transfer to a preheated oven at 120°C and cook for 4 hours.

Remove pork from oil and press overnight under weight in the fridge.

 

Step two - Pickled Fennel

Mandolin fennel into thin slices.

Bring all remaining ingredients to the boil.

Pour hot liquid over fennel. Let cool, then refrigerate. Pickle for at least a few hours (overnight ideal).

 

Step Three- Parsnip Purée

Sweat parsnips in a little oil and salt.

Add water and cover with a cartouche. Cook until soft.

Blend hot parsnip mixture with butter, Parmesan, warm cream, and honey until smooth.

 

Step Four- Cider Jus

Combine chicken stock, cider, vinegar, thyme, bay leaf, and peppercorns in a saucepan.

Bring to the boil and reduce by half to intensify the flavour.

Strain out aromatics.

Before serving, reheat and whisk in butter to emulsify for a glossy finish.

 

Step Five - Serve

Slice pressed pork belly into portions and reheat in a pan or under a grill to crisp.

Spoon warm parsnip purée onto the plate.

Place pork belly atop or alongside the purée. Add pickled fennel. Spoon cider jus around or over the dish

Finish with fennel fronds or micro herbs

Pass through a fine mesh sieve and season to taste.