Main · Season 4

Roast Belly of Pork with Seared Scallops and Apple Brandy Sauce

Name: Roast Belly of Pork with Seared Scallops and Apple Brandy Sauce
Yield: : 1
Ingredients: 1 tablespoon vegetable oil; 200g organic pork belly, skin scored; 1 Pink lady apple, cut into 8 wedges; 1 star anise; 2 tablespoons fish sauce; 50-100ml water; ¼ cauliflower, cut into florets; 400ml pure cream; 300ml apple cider; 2 eschalots, finely diced; 300ml freshly squeezed apple juice; ½ cup veal or pork stock; 40ml double cream; 20ml calvados; 1 tablespoon olive oil; 3 Hervey Bay scallops; 20g butter; 1 pink lady, julienned, dressed in lemon juice, to serve; Fresh black fungus, finely chopped; Mace (lambs lettuce)

Mindy Woods

Contestant · 13 May 2012

View full method on 10 Play ↗ Open in The Pass

: 1

Serves

Components

Ingredients

Season

Ingredients

Pork

1 tablespoonvegetable oil

200gorganic pork belly, skin scored

1Pink lady apple, cut into 8 wedges

1star anise

2 tablespoonsfish sauce

50-100mlwater

Cauliflower puree

¼cauliflower, cut into florets

400mlpure cream

Sauce

300mlapple cider

2eschalots, finely diced

300mlfreshly squeezed apple juice

½ cupveal or pork stock

40mldouble cream

20mlcalvados

Scallops

1 tablespoonolive oil

3Hervey Bay scallops

20gbutter

1pink lady, julienned, dressed in lemon juice, to serve

Fresh black fungus, finely chopped

Mace (lambs lettuce)

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

PorkSeafoodCreamAppleCauliflowerVegetable OilStar AniseFish SauceScallopEschalotCiderAdult SupervisionDinnerContestantRoasts

Recipe by Mindy Woods, Season 4. Originally published by Network 10 on 13 May 2012.

Original on 10 Play ↗