Pork with Cabbage & Celeriac

Adapted from the pork dish currently on the Vasse Felix Restaurant menu, there are five main components to build for this dish, which come together for service. Best enjoyed with a glass of Vasse Felix Chardonnay.

1 kg pork belly

METHOD
Sous vide the pork at 72 degrees for 12 hours.
Lay the pork between two flat trays and weigh it down.
Place in the fridge until completely cooled then portion
to desired size once ready to serve. Once portioned,
bring a pan to medium heat and then place the pork
skin side down for 20-30 mins until crispy. Place this
into an oven at 180 degrees for a further 6 minutes just
before serving.

90g smoked paprika
90g coriander seeds
90g mustard seeds
50g black pepper, cracked
50g nigella seeds

METHOD
Place all ingredients into a pan and lightly toast until
fragrant. Once cooled, grind into a medium crumb, just
enough so that the seeds aren’t completely crushed.
This will be used to coat your celeriac.

1 medium sized celeriac
250g melted copha

METHOD
Place the celeriac into a deep roasting tray, submerged
into the melted copha fat. Cover the tray in foil.
Roast at 160 degrees for 90 minutes, or until a skewer
can pierce the celeriac with minimal resistance.
Allow it to cool, and portion to desired size. When ready
to serve, bring a pan to medium heat and cook on all
sides until golden. Finish by pressing the celeriac into
the ground pastrami mix to coat one side.

A
1L chicken stock or chicken jus
120g red miso paste
50g confit garlic

B
1L canola oil

METHOD
In a pot bring A steadily up to 50 degrees, then turn
off the heat. Using a stick blender, slowly blend in the
canola oil B until emulsified. Set aside and keep warm
until serving.

A
95ml sesame oil
80ml rice wine vinegar
80ml maple syrup
32ml canola oil

B
900g sauerkraut (buy or make, see below for recipe)

METHOD
Combine the wet ingredients A to make a dressing, and
toss through the sauerkraut B.

-

SAUERKRAUT (optional)
1 kg sliced cabbage
20g salt

METHOD
Combine the cabbage and salt then place into a
sterile airtight container. Let it sit for 2 days at room
temperature, then transfer to the fridge .

Place your sauerkraut salad down first, creating a small nest for the pastrami celeriac to sit atop. Postition the pork belly parallel to the celeriac and finish by spooning the miso emulsion into the bottom of the bowl.