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Recipe: Scallops and pork belly

Here’s a little something that’s bound to impress the in laws this Christmas.

INGREDIENTS

  • Pork
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 500g organic pork belly
  • 2 cinnamon sticks
  • 1 apple, quartered
  • Sprinkle salt
  • 1Ž2 cup water
  • Scallops
  • 1 tablespoon coconut oil
  • 8 Scallops
  • Pinch of salt
  • Fennel Salad
  • 1 apple, julienne,
  • 1 baby bulb fennel, julienne
  • Handful baby watercress
  • 1Ž2 lemon, juiced
  • 1 tablespoon olive oil
  • Salt to taste

INSTRUCTIONS

  1. Preheat oven to 200 degrees Celsius. Ensure that the skin on the pork is dry, rub with oil and salt. Allow the skin to crisp up for 20 minutes or until crispy.
  2. Turn the temperature down to 170 degrees celsius. Add the apple, cinnamon sticks, pinch of salt and water to the roasting pan and roast in oven to 11Ž2 hours.
  3. If the water dries up during this time, add another 1Ž2 cup water. Remove from oven and rest.
  4. To make the apple and fennel salad, toss all the ingredients together and place a small bundle of the salad on the side of the serving plates.
  5. For the scallops, heat coconut oil in a small frying pan over high heat, ensure that the scallops are dry and sear each side for 30 seconds.
  6. To serve, cut the pork belly into 3cm squares and place on the plate next to the salad.
  7. Place the scallop on top of the pork and serve immediately.

    For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

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