1 pork belly, deboned
¼ bunch of sage
3 tbsp fennel seeds, toasted
1 tbsp chilli flakes
1 tsp flake sea salt
1 tbsp white peppercorns
Pan jus gravy
Red wine, as needed
400g parsnip, core removed, roughly chopped
2 bay leaves
1 brown onion, roughly chopped
1 garlic clove, diced
Beet and date salad
2 tbsp olive oil
Beetroot, finely julienned
2 Medjool dates, finely chopped
½ handful mint leaves
Granny Smith apple, finely julienned
½ handful flat leaf parsley leaves
Recipe by Mark LaBrooy
Photography by Damian Bennett
1. For the porchetta: Combine chilli, fennel seeds, white peppercorns and olive oil into a blender or food processor and blitz until a smooth paste forms.
2. Spread evenly on the inside of the pork belly, roll, and tie with butcher’s twine. Salt heavily with flaked salt.
3. Bake porchetta in the oven overnight (approx. 10 hours) at 95ºC. Take out of the oven. Increase temperature to 250ºC. Place porchetta back in oven and roast until a golden crackling forms.
4. For the jus: Once the pork belly has been cooked, transfer pan juices into a small fry pan and place on a medium heat. Add red wine, and bring to the boil, stirring regularly until any visible pieces of fat have been rendered and reduced down.
5. For the purée: Place parsnips, onion, garlic and bay leaves in a pot, cover with milk, and place a cartouche on top. Cook on a slow simmer until soft, approx. 1 hour.
6. Remove bay leaves and place remaining purée ingredients into a blender. Blend until smooth and silky in consistency, season well, and set aside on a very low heat.
7. For the salad: Finely julienne and slice the salad ingredients. Mix together in a bowl.
8. Carve porchetta in slices. On a warm plate, spread the parsnip purée. Place porchetta on top, drizzle with jus, and top with beet and date salad.