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Confit Pork Belly made by Chef Veronica Canha-Hibbert | Ellerman house


1.5kg-piece pork belly, skin on, unscored

1.5L canola oil

500ml olive oil


3 cloves garlic, crushed

6 dried bay leaves, crushed

2 teaspoons chopped fresh thyme

2 tablespoons sea salt

2 teaspoons ground coriander

1 teaspoon coarsely ground black pepper

1/2 teaspoon Chinese five spice

Method – confit salt

1. Combine garlic, herbs, salt and spices. Sprinkle 2 table spoons in a 7cm-deep, 25 – 35cm baking dish.

2. Add the pork, skin-side up. Rub with the remaining confit salt. Cover and place in the fridge for 24 hours to cure.

3. Preheat oven to 110C. Remove the confit salt from the pork and dish. Discard. Pat dry with paper towel.

4. Return pork to the clean baking dish. Add the combined oil. Cover with foil.

5. Bake for 7 hours or until very tender.

6. Cool in the oil for 1 hour. You can cover and store theporkbelly in the fridge, covered with oil, for up to 2 weeks. Drain pork, reserving oil.

7. Place pork, rind-side down, on a lined tray. Top with paper, another tray and 2-3 cans to compress. Chill overnight.

8. Preheat oven to 220C. Score the pork rind in a diamond pattern. Cut into 2cm-thick slices.

9. Line baking dish. Drizzle over 1 tablespoon reserved oil. Add pork, skin-side down. Roast for 15-18 minutes or until crisp.



Olive oil

2 rashers smoked streaky bacon, finely sliced

1 tablespoon fennel seeds, crushed

1 onion, peeled and sliced

2 Granny Smith Apples, peeled and julienned

1 Red Cabbage, outer leaves and core removed, chiffonade

Maldon Salt

freshly ground black pepper

150 ml balsamic vinegar

1 tablespoon knob butter

1 handful fresh flat-leaf parsley leaves, chopped

Method –  Braised Red Cabbage

1. Pour olive oil into a saucepan heat on a moderate heat and add the bacon and fennel seeds.

2. Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky.

3. Add the apple, followed by the cabbage chunks, salt and pepper and the balsamic vinegar and stir everything together well.

4. Return the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often.

5. Add the butter and the chopped parsley.


INGREDIENTS –  Celeriac 


1.3 kg Celeriac, brush excess dirt and cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick, dice 

1 tablespoon olive oil

4 cloves garlic, peeled and sliced

1 teaspoon Maldon salt

Freshly ground black pepper

1.5 litre vegetable stock

2 tablespoons unsalted butter

1/4 cup fresh cream


METHOD – Celeriac Puree

1. Heat the olive oil in a saucepan over low heat. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes.

2. Increase the heat to medium-high and add the stock.

3. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, +\- 20 mins.

4. Drain the celeriac through a colander & return to the pot. Use a stick blender, puree until no lumps are present, +\- 1 min.

5. Heat the cream with the butter until melted.

6. Add the cream and butter and continue to puree with the stick blender for another minute.

7. Serve warm.


INGREDIENTS – Pineapple:

1 pineapple

150g castor sugar

5ml vanilla extract

50g water

50g white granulated sugar

50g Chenin Blanc

1 star anise

1 cinnamon stick

Method –  Sous Vide 


1. Bring water, cane sugar, and  Chenin Blanc to a boil.

2. Add star anise and cinnamon stick to infuse.

3. Set aside.

4. Caramelise sugar, add pineapple

5. Add sugar/wine mixture, then add vanilla extract

6. Vacuum seal on high

7. Cook at 75ºC for 1 hour in a water bath.

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