Tangerine Pork Belly


For the Pork Belly 1 kg lean pork belly skin on, boned, and excess fat removed
20g salt
5g chinese five spice
150ml light soy sauce
100ml mirin
300 ml water
3 tangerine, juice and zest * or use orange juice & dried mandarins skins
100g dark palm sugar
50g Ginger
2 spring onions, chopped
For the Scallops 12 scallops, roe off
20 ml olive oil
sea salt & pepper
The Pumpkin Puree 300g jap pumpkin, skinned & diced
150 ml cream
60 ml water
sea salt
To Finish 40 ml truffled honey
sprigs of oregano


For the pork belly, rub the belly with the salt & chinese five spice, and refrigerate on a tray covered for 2 hours .

Preheat the oven to 140C/gas 1. Transfer the meat to a large ovenproof dish. Pour over the soy sauce, mirin, water , fish sauce and tangerine juice. Stir in the sugar, ginger, spring onions, tangerine zest. Cover with a lid, and cook in the oven for 3-4 hours, or until the meat is tender.

Carefully remove the pork from the pan. Lay the pork on a tray and leave it cool for about 30 min. Cover with a sheet of baking paper, place another baking tray on top to weight it down.

Refrigerate for 4 hours until the meat is cold and compressed.

Strain the cooking liquor through a fine sieve into a saucepan and bring to a boil. Skim off any excess fat and cook down until it has reduced by half, to a glaze like consistency.


For the Pumpkin puree, place all ingredients in a sauce pan, and cook to soft, and all liquid is evaporated, being careful not to stick and burn.

Blend in food processor to puree. Keep warm until needed.

For the Scallops, cut the small side muscle from the scallops thoroughly .Before assembling the dish add the oil to a 26- 30 cm sauté pan on high heat. Once the fat is hot enough, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1minutes on each side. The scallops should have a golden crust on each side while still being translucent in the centre. Season with sea salt & pepper.

To Assemble The Dish, cut pork in 4 square pieces, heat with the glaze in a fry pan until warmed through and sticky consistency. On a plate make three little dots with the pumpkin puree, pull a spoon through so it looks like a tear drops. Place the pork belly in centre of plate. Arrange next to it the wafer potatoes and the scallops, drizzle a little bit of the glaze and the truffle honey over.

Garnish with oregano tips & enjoy!