{"id":80132,"date":"2022-10-14T11:54:44","date_gmt":"2022-10-14T01:24:44","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=80132"},"modified":"2022-10-14T11:54:47","modified_gmt":"2022-10-14T01:24:47","slug":"chris-jarmers-recipe-for-crispy-pork-belly-seared-scallops-cauliflower-puree","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/chris-jarmers-recipe-for-crispy-pork-belly-seared-scallops-cauliflower-puree\/","title":{"rendered":"Chris Jarmer\u2019s Recipe For CRISPY PORK BELLY, SEARED SCALLOPS &#038; CAULIFLOWER PUREE"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>CRISPY PORK BELLY, SEARED SCALLOPS &amp; CAULIFLOWER PUREE<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em><a href=\"https:\/\/smallpdf.com\/file#s=7a290402-ac44-4ac7-a77e-6dbcff0bc3d1\" target=\"_blank\" aria-label=\"undefined (opens in a new tab)\" rel=\"noreferrer noopener\">Download recipe PDF here<\/a><\/em><\/strong> \u2013 and scroll to bottom for matching wine.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">INGREDIENTS<br>16 LARGE SCALLOPS<br>1 SMALL PORK BELLY<br>1 CAULIFLOWER<br>200ML CREAM<br>200ML WATER<br>200ML MILK<br>35G BUTTER<br>SALT<br>WHITE PEPPER<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">prepare the cauliflower puree by placing the cauliflower, milk, butter, water, cream &amp; cook gently until the cauliflower is soft<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">drain the cauliflower (keep the liquid) and put in a food processor, add salt, white pepper and a small amount of the liquid, blend until smooth<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">keep warm or reheat when serving<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">PORK BELLY<br>MARINADE<br>1\/4 CUP SOY SAUCE<br>1\/3 CUP SHAOXING RICE WINE<br>2 TBSP BROWN SUGAR<br>2 CLOVES GARLIC MINCED<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">using a paper towel, pat skin of pork belly until it is completely dry. mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. place pork belly into the pan, making sure only the meat touches the marinade and the skin stays completely dry. if the marinade level is too high you can pour some of it out. place in fridge for several hours or overnight.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">preheat oven to 175\u00b0c. completely line a roasting pan with foil (this will make clean-up much easier). pour 1 inch of water into bottom of pan. place wire rack on top of roasting pan to hold the pork belly. place the pork belly on the wire rack. the pork belly will cook above the water, with the pork drippings dripping down below into the water. make sure the pork belly is level (if one part is lower\/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). spread 1 cup of salt evenly across the pork belly skin. place into top half of oven. bake for about 40 minutes until meat looks cooked.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">remove pork belly and increase oven temperature to 240\u00b0c. the salt that was poured over pork belly should have formed a crust. remove salt crust from pork belly. wipe off any excess salt from the pork belly skin. once oven has reached desired temperature, place pork belly back into oven. bake for another 30 minutes until skin is completely bubbly and crisp. let pork belly cool a few minutes before cutting and serving.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">COOKING THE SCALLOPS<br>Heat a non-stick or cast-iron pan, add a little oil and sear the scallops on both sides until you get a little colour, season with sea salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the scallops on paper towel prior to serving<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ASSEMBLING THE DISH<br>On a plate place a couple of spoons of the cauliflower puree, then place 4 scallops on each plate. Cut 2 pieces of pork belly with a sharp knife and put on the plate, garnish with baby herb mix, fried carrot julienne &amp; truffle oil<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"513\" height=\"736\" src=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/pork-belly-full.jpg\" alt=\"\" class=\"wp-image-80133\" srcset=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/pork-belly-full.jpg 513w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/pork-belly-full-209x300.jpg 209w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/pork-belly-full-139x200.jpg 139w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/pork-belly-full-17x24.jpg 17w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/pork-belly-full-25x36.jpg 25w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/pork-belly-full-33x48.jpg 33w\" sizes=\"auto, (max-width: 513px) 100vw, 513px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Thanks to SipnSave, the matching wine this week is Coriole Chenin Blanc.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.coriole.com\/product\/2021-Chenin-Blanc\" target=\"_blank\" aria-label=\"undefined (opens in a new tab)\" rel=\"noreferrer noopener\">TASTING NOTES HERE<\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"899\" height=\"938\" src=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/coriole.jpg\" alt=\"\" class=\"wp-image-80135\" srcset=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/coriole.jpg 899w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/coriole-288x300.jpg 288w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/coriole-768x801.jpg 768w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/coriole-192x200.jpg 192w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/coriole-23x24.jpg 23w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/coriole-35x36.jpg 35w, https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/coriole-46x48.jpg 46w\" sizes=\"auto, (max-width: 899px) 100vw, 899px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>CRISPY PORK BELLY, SEARED SCALLOPS &amp; CAULIFLOWER PUREE Download recipe PDF here \u2013 and scroll to bottom for matching wine. INGREDIENTS16 LARGE SCALLOPS1 SMALL PORK BELLY1 CAULIFLOWER200ML CREAM200ML WATER200ML MILK35G BUTTERSALTWHITE PEPPER prepare the cauliflower puree by placing the cauliflower, milk, butter, water, cream &amp; cook gently until the cauliflower is soft drain the cauliflower [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":80136,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[284,166],"tags":[],"geo_market":[],"class_list":["post-80132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jade-robran","category-lifestyle"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Chris Jarmer\u2019s Recipe For CRISPY PORK BELLY, SEARED SCALLOPS &amp; CAULIFLOWER PUREE - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/lifestyle\/chris-jarmers-recipe-for-crispy-pork-belly-seared-scallops-cauliflower-puree\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chris Jarmer\u2019s Recipe For CRISPY PORK BELLY, SEARED SCALLOPS &amp; CAULIFLOWER PUREE\" \/>\n<meta property=\"og:description\" content=\"CRISPY PORK BELLY, SEARED SCALLOPS &amp; CAULIFLOWER PUREE Download recipe PDF here \u2013 and scroll to bottom for matching wine. INGREDIENTS16 LARGE SCALLOPS1 SMALL PORK BELLY1 CAULIFLOWER200ML CREAM200ML WATER200ML MILK35G BUTTERSALTWHITE PEPPER prepare the cauliflower puree by placing the cauliflower, milk, butter, water, cream &amp; cook gently until the cauliflower is soft drain the cauliflower [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cms.fiveaa.com.au\/lifestyle\/chris-jarmers-recipe-for-crispy-pork-belly-seared-scallops-cauliflower-puree\/\" \/>\n<meta property=\"og:site_name\" content=\"FIVEAA\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/1395FIVEaa\" \/>\n<meta property=\"article:published_time\" content=\"2022-10-14T01:24:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-14T01:24:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cms.fiveaa.com.au\/wp-content\/uploads\/2022\/10\/pork-belly-lead.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"700\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tim Ashdown\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@1395FIVEaa\" \/>\n<meta name=\"twitter:site\" content=\"@1395FIVEaa\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tim Ashdown\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/lifestyle\\\/chris-jarmers-recipe-for-crispy-pork-belly-seared-scallops-cauliflower-puree\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/lifestyle\\\/chris-jarmers-recipe-for-crispy-pork-belly-seared-scallops-cauliflower-puree\\\/\"},\"author\":{\"name\":\"Tim Ashdown\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/#\\\/schema\\\/person\\\/c9993afbb4e9c76944cb880fa918b687\"},\"headline\":\"Chris Jarmer\u2019s Recipe For CRISPY PORK BELLY, SEARED SCALLOPS &#038; 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