Ingredients

Serves 4

Pork Belly:
1 kg pork belly, rib cage removed
1 tbsp cumin seeds toasted and crushed
1 tbsp coriander seeds toasted and crushed
5 g sea salt
Olive oil


Walnut Crumb:
400 g walnuts
150 g panco crumbs
Salt
6 whole eggs


Fried Cauliflower:
200 g of cauliflower florets 
Oil for deep frying


Semolina & Celeriac Puree: 
1 celeriac peeled and sliced fine
50 g butter
1 ½ cups of water
1 teaspoon sesame oil
Salt
200 ml cream
100 g semolina
500 ml of milk
Salt


Tahini Dressing:
1 ½ tbsp Turkish tahini paste
90 ml mirin
15 ml soy
30 ml rice wine vinegar
135 ml extra virgin olive oil
1 tsp sesame oil
1 tbsp coriander seeds (toasted, crushed)


 

Method

Pork Belly:
Rub the flesh of the belly in the spices, there will be excess spice mix however this can be kept and used for other uses.
Cut pork belly into 2 pieces, place in vacuum pack bag and seal tightly
Submerge in a water bath.
Cook at 100°C for 10 hours.
Place bags on a flat steel tray so that the pork skin is facing down.
Place another steel tray over belly and place a heavy pan on top to press belly.
Place in the refrigerator for 3 hours or until belly sets.
Remove from vac pack bag and cut into 4 cm x 2 pieces and set aside.
 
Walnut Crumb:
Place walnuts in a food processor and blitz into a coarse crumb.
Place walnuts into a large bowl, mix in panco crumb and salt.
Crack eggs into a bowl and whisk till eggs are broken up.
Put pieces of pork belly in the egg wash and then into the walnut crumb, repeat this step if the crumb doesn’t stick properly.
 
Fried Cauliflower:
Place the cauliflower in deep fryer and fry till light brown and crunchy.
 
Semolina & Celeriac Puree: 
Place the celeriac in a shallow pot, add butter and water should just cover the celeriac if not add enough water to cover.
Once the water and butter have dissolved add sesame oil, salt and cream.
Take off the heat and place in a food processor and blitz until smooth and creamy.
 
Bring the milk up to just below boil, add semolina and whisk.
Add salt and cook out semolina until cooked and smooth.
Once cooled add semolina and celeriac puree together in a food processor and blitz until smooth.
  
Tahini Dressing:
In a small stainless steel mixing bowl place tahini, rice wine vinegar, soy and mirin and mix well.
Add the olive oil and sesame oil slowly whisking to incorporate.
Finish with chopped coriander and coriander seeds and place in an airtight container and refrigerate until ready to use.