Name: Salt-cured pork belly with broad bean ragoût
Yield: 4
Ingredients: Pork belly; ½ cup sea salt flakes; 2 tsp quatre épices; 1 kg pork belly; 1 onion, quartered; 5 parsley stalks; 2 bay leaves; Broad bean ragoût; 2 tbsp duck fat; 5 golden shallots, thinly sliced; 2 bulbs baby fennel, thinly sliced; 1 kg frozen broad beans, blanched and peeled; 250 ml chicken stock (1 cup); 2 tbsp tarragon leaves

Salt-cured pork belly with broad bean ragoût

Australian Gourmet Traveller Modern European main course recipe for salt-cured pork belly with broad bean ragout

Quatre Epices

A French term literally meaning ‘four-spice’, this blend is commonly used in charcuterie such as pâtés, rillettes, sausages and terrines, as well as soups and stews. In its original form, it is a mixture of ground white pepper, nutmeg, ginger and cloves, but it’s not uncommon to see other spices, such as cinnamon and allspice, added. In fact, a traditional mixed spice has the same four ingredients, plus greater amounts of milder and sweeter spices. Quatre épices can therefore be used as a more pungent alternative to mixed spice. Jane Grigson suggests in Charcuterie and French Pork Cookery that it can be added to a mustard and brown sugar glaze for baked ham, or sprinkled into mashed potatoes to be served with sausages or warm terrines.

Ingredients

Pork belly

½ cup sea salt flakes

2 tsp quatre épices

1 kg pork belly

1 onion, quartered

5 parsley stalks

2 bay leaves

Broad bean ragoût

2 tbsp duck fat

5 golden shallots, thinly sliced

2 bulbs baby fennel, thinly sliced

1 kg frozen broad beans, blanched and peeled

250 ml chicken stock (1 cup)

2 tbsp tarragon leaves

Method

Main

1.Combine salt and quatre épices in a bowl. Place pork belly into a non-reactive container and rub one-third of the spice mixture evenly over surface. Cover and refrigerate overnight. Repeat process for two more days with remaining mixture.

2.Bring a large saucepan of water to the boil over high heat, add bay leaves, parsley stalks and onion, and reduce heat to medium. Add pork belly and simmer for 3 hours or until tender.

3.Meanwhile, heat duck fat in a large frying pan, add shallots and sauté over medium heat for 6 minutes or until softened. Add fennel and cook, stirring occasionally, for 3 minutes or until soft. Add beans and chicken stock and simmer for 3 minutes or until chicken stock is reduced by half, then stir through tarragon and serve immediately.

4.To serve, divide ragoût among plates and top with thick slices of pork.

Styling by Rodney Dunn

Styling by Élodie Rambaud

Ingredients

Method

Main

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