Thursday January 30, 2025
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
For the brine
- 400g sugar
- 600g sea salt
- 12 star anise
- zest of 4 oranges
- 3-4 tsp chilli flakes
- 4 L water
For the pork
- 2kg bone-in pork belly (skin on)
- 6 red onions (halved)
- 3 bulbs garlic (broken up)
- ½ bunch thyme
- olive oil for cooking
Fennel coleslaw
- 1 bulb of fennel, cored and very finely sliced
- white cabbage, very finely sliced
- ¼ lemons for juice to taste
- chopped dill to taste
- 1 tsp Dijon mustard
- 1 Tbsp of white wine vinegar
- salt to taste
Instructions
Brine
- Put all the ingredients in a large saucepan.
- Add 4 L water then bring to boil.
- Reduce the heat and simmer until all the sugar and salt have dissolved.
- Remove from heat and set aside to cool completely.
Pork
- Score the pork belly skin with a very sharp knife then place in the cooled brine and refrigerate for at least 24 hours, but preferably 48 hours.
- Preheat the oven to 180°C. Put the onions, garlic and thyme in a roasting tray then remove the pork belly from brine and place on top of the vegetables.
- Brush the skin with a little oil and season with plenty of sea salt.
- Roast for 90 minutes then serve.
Fennel coleslaw
- To make coleslaw, mix together fennel and cabbage.
- Add lemon juice, dill, mustard, white wine vinegar and a pinch of salt.
- Mix well, and adjust the seasoning to taste.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
