Ingredients
Serves 4-6
1kg skinned free range pork belly (Wooragee)
2lt duck fat (available from quality delis)
2 dozen Hervey Bay scallops
1 bunch celery
Rhubarb vinaigrette (available from King Valley fine foods)
1 cup rock salt
1 tbsp white peppercorns
Method
For the pork:
Ask your butcher to skin the pork belly for you. Smash white pepper mix with rock salt. Salt pork on both sides and refrigerate overnight.
Brush off remaining salt with a tea towel. Heat duck fat in microwave until it turns liquid. Place pork into an oven proof dish and pour over duck fat. Completely cover the dish with foil & cook at 125°C for around 2½ to 3 hrs. Pork will be cooked when a skewer passes through easily. Once cooked place pork on a wire baking rack and allow to cool in fridge.
Once cool cut into desired size and cook in hot pan until caramelised.
For the scallops:
Simply season & lightly oil the scallops. Sear one side on high for 20 seconds and turn for 5 seconds and done.
For the salad:
Celery leaves are perfect as an accompaniment to pork and seafood. Pick only the pale light coloured leaves from the centre of the celery heart. Wash and allow to crisp up in the fridge. Sprinkle with rhubarb vinaigrette when serving with the pork and scallops.
Notes
Wooragee quality free range pork is available through Tawonga South meats:
(03) 5754 1888.
A Berkshire pork would be a good substitute.
Rhubarb Vinaigrette: Available from King Valley Fine Foods. www.kingvalleyfinefoods.com.au
Hervey Bay scallops are available at most seafood markets.
Recipe by Rhett Willis from Astra Alpine Lodge
www.astralodge.com.au