We all love a good degustation meal, right? In December, Peroni threw a lunch on Waiheke Island with master New Zealand chef Hayden McMillan, head chef at Parnell's Tribeca restaurant that upped the ante on the lunch front! Travelling via Ferrari and helicopter, guests were treated to a cooking masterclass by McMillan who took them through the meal step-by-step, allowing time to sup plenty of Peroni. Tomato and watermelon gazpacho was followed by beetroot cured salmon gravalax, pork belly with avocado and prawns, milk-fed lamb with peas, dates and yoghurt and finally, mint slice and ice cream. It might be the Maori blood in us, but pork belly is high on our list of yummy things so let's share Hayden's delicious pork belly, avocado and prawns recipe with you...
Braised Pork Belly:
1 x free range pork belly
3 L chix stock
1/4 cup fennel seeds
1/4 cup coriander seeds
20 g Maldon salt
1. Place pork belly in a large roasting dish
2. Cover belly with chicken stock
3. Add seeds and salt and cover with baking paper then tinfoil
4. Heat oven to 150c
5. Place in oven and cook for 3 to 3 1/2 hours.
6. Once meat is soft and easy to pull remove from stock and
place on a flat prep tray covered in baking paper.
7. Place another sheet of baking paper on top of belly followed by
another service tray, and then tightly wrap cling film around
both trays pressing the pork together between trays then place
in fridge overnight with weight on top.
8. Next day remove from trays and portion pork into small serving
size squares or rectangles ensuring not to cut pieces with an
abundance of fat, place in fridge ready to heat again and serve.
3 L chix stock
1/4 cup fennel seeds
1/4 cup coriander seeds
20 g Maldon salt
1. Place pork belly in a large roasting dish
2. Cover belly with chicken stock
3. Add seeds and salt and cover with baking paper then tinfoil
4. Heat oven to 150c
5. Place in oven and cook for 3 to 3 1/2 hours.
6. Once meat is soft and easy to pull remove from stock and
place on a flat prep tray covered in baking paper.
7. Place another sheet of baking paper on top of belly followed by
another service tray, and then tightly wrap cling film around
both trays pressing the pork together between trays then place
in fridge overnight with weight on top.
8. Next day remove from trays and portion pork into small serving
size squares or rectangles ensuring not to cut pieces with an
abundance of fat, place in fridge ready to heat again and serve.
2 x ripe avocados
2 lime juice
Xvo
Salt
1. Slice avocado in half and remove pip and using a spoon scoop
out all avo flesh and place into a food processor.
2. Add juice of two limes and turn on processor and mix to a
smooth paste.
3. Add a little xvo and salt to taste.
4. Refrigerate for serving.
Tiger prawn sheets or cutlets
Prawn bisque gel
Pork crackling
Micro coriander
Coriander flowers
1. Place pork belly cutlets skin side down into a cold pan with no
oil or butter but season the pan with a little salt and place in
oven heated to 200c for 15 mins, the skin after 15 mins should
have caramelised and made a crunchy crackling this is the
side you serve facing up.
2. Place pork into bowl and add avocado puree.
3. Pan roast prawn cutlets in butter and add to dish.
4. Add prawn gel.
5. Then finish with micro coriander and flowers to finish.
