Confit Pork Belly with Cauliflower Puree and Fresh Truffle

Confit Pork Belly with Fresh Truffle and Cauliflower Puree

Confit Pork Belly with Fresh Truffle and Cauliflower Puree

The truffle is a complex, delicate, and sublime ingredient that works perfectly with ingredients that are submissive and agreeable to let the truffle take center stage. With this offering the truffle headlines the dish, whilst boosting the creamy cauliflower and marrying the confit pork in a harmonious balance.

Confit Pork Belly with Fresh Truffle and Cauliflower Puree
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
  • 25g – 30g fresh black truffle
  • 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 rosemary
  • 2 tablespoons sea salt
  • 1 teaspoon coarsely ground black pepper
  • 1 heads of cauliflower
  • Milk
  • Salt & pepper
  • ½ teaspoon nutmeg
  1. Preheat oven to 110C.
  2. To make confit, combine garlic, herbs, salt and pepper in a 7cm-deep, 25 x 35cm baking dish.
  3. Add the pork, skin-side up, then the combined oil. Cover with foil. Bake for 7 hours or until very tender.
  4. Cool in the oil for 1 hour. Cover and store in the fridge, covered with oil, for up to 2 weeks. Drain pork, reserving oil.
  5. Place pork, rind-side down, on a lined tray. Top with paper, another tray and 2-3 cans to compress. Chill overnight.
  6. Cut the cauliflower into florets and place them into a large saucepan. Cover the cauliflower with milk, add the nutmeg and let it cook over high heat until the milk boils. Then simmer for 15-20mins until the florets are tender.
  7. Take the saucepan off the heat and strain the cauliflower. Reserve some of the milk.
  8. Add the cauliflower florets into a blender and blend it till nice and smooth. You may need to add some of the reserved milk to aid the blending. Season with salt and pepper.
  9. Add the puree back into the saucepan over medium heat. Once the puree starts to bubble, the puree is ready to serve.
  10. Cut the pork into 2cm-thick slices, and shallow fry until golden and crisp, arrange on the plate with the cauliflower puree and shave fresh truffle over the top.


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