Roast Pork Belly with Apple Puree and Cider Vinegar Vinaigrette

Although I missed the first few episodes of MasterChef Australia, season 4, as I travelled back to my home town, Hong Kong, I’m glad that I could catch up nearly all of them right now. I’ve been itching to try many of the dishes created during the show, as they all were tested by the judges, thus I have confidence in trying at home. Needless to say, I’d pick the simple and delicious ones without doubt. After watching Audra Morrice, one of the contestants, made a roast pork belly dish, an idea came up in my mind instantly. Why not combining my roast pork belly with her inviting vinaigrette? Viola, the dish was so tasty, as well as presentable in any formal occasions.

Roast Pork Belly with Apple Puree and Cider Vinegar Vinaigrette
(Printable recipe)
By Christine's Recipes
Prep time: 40 mins
Cook time: 60 mins
Yield: 4 serves

Ingredients:

• 600 gm roast pork belly (refer to this previous recipe)

Apple puree:

• 2 granny smith apples, cored, peeled and chopped
• Juice of half a lime
• 1 tsp sugar
• 1 to 2 Tbsp water

Honey cider vinegar glaze:

• 1/4 cup honey
• 1/4 cup cider vinegar

Cider vinaigrette:

• 2 tsp Dijon mustard
• 1/2 tsp sugar
• Pinch salt
• 2 Tbsp water
• 1½ tsp cider vinegar
• 100ml grapeseed oil
• Watercress and baby mache, to serve

Method:

• To make the roast pork belly, I used my previous recipe. (Note: For those who are interested in Audra Morrice’s original recipe, please hop over to MasterChef Australia’s official site.) You have to half all the ingredients and skip the five spices powder or just sprinkle a pinch of it if you like an extra fragrance.
• For apple puree, place apples in a saucepan with lime juice, sugar and 1 to 2 tablespoons of water. Cover and simmer until tender. Blend in a thermomix or blender until smooth. Check for seasoning.
• For glaze, bring both the honey and cider vinegar to a boil over medium heat, simmer until syrup thickens.
• For vinaigrette, mix all ingredients and whisk well until emulsified.
• To serve, place pork on a serving plate and drizzle with glaze. Add a dollop of apple puree next to pork. Add watercress, top with baby mache and lightly dress with vinaigrette.