Twice Cooked Pork Belly and Cauliflower Puree

Eskort Twice Cooked Pork Belly and Cauliflower Puree

Total Time

6 Hours



Ingredients for the pork belly

  • 3,5 kg Eskort deboned pork belly
  • 100 ml olive oil
  • 45 ml fennel seeds
  • Juice of 2 lemons
  • 3 garlic cloves, finely chopped
  • Salt and freshly ground black pepper
  • 40 g (45 ml) butter

Ingredients for the cauliflower puree

  • 1 whole cauliflower, about 500 g
  • 40 g (45 ml) butter
  • Salt and freshly ground black pepper
  • 400 ml cream
  • 3 sprigs fresh thyme
  • 3 garlic cloves
  • 30 g (35 ml) butter

Ingredients for the cauliflower chips

  • 5 cauliflower florets
  • 40 g (45 ml) butter

Method for the pork belly

  • Heat the oven to 200 °C. Pour a little olive oil in a large oven dish.
  • Place the pork belly skin side down on your work surface.
  • Sprinkle the rest of the olive oil and the lemon juice on top.
  • Top with the fennel seeds and the garlic.
  • Season with salt and pepper and place, skin side up, in an oven dish.
  • Cover the dish with tin foil and place in the oven for 2 hours.
  • Line a baking tray with baking paper.
  • Take the pork belly out of the oven and place it, skin side down, on the baking tray. Place another piece of baking paper on top of the pork belly. Top with another baking tray and weigh it down with heavy objects.
  • Leave to cool completely to room temperature before placing it in the fridge for 30 minutes. Cut the pork belly into portions.
  • Heat the oven to 200 °C.
  • Melt the butter in a saucepan, then place the pork belly portions, skin side down, in the saucepan and fry until golden – about 5 minutes.
  • Place the portions, skin side up, on a baking tray and place in the oven until the skin is golden and crispy.

Method for the cauliflower purée

  • Heat the oven to 180 °C.
  • Place the cauliflower in an oven dish and dot with the butter.
  • Season with salt and pepper.
  • Place in the oven and roast until soft.
  • Take out and cut into smaller pieces.
  • Keep the cauliflower warm.
  • Place the cream, thyme and garlic in a saucepan. Heat until just before boiling. Leave the saucepan on a very low heat and let it infuse for 15 minutes. Strain the cream through a sieve.
  • Place the cauliflower and butter in a blender. Blend until smooth and slowly start to add the warm cream.
  • Add the cream until you are happy with the consistency. Season with salt and pepper.


Method for the cauliflower chips

  • Slice the cauliflower florets as thinly as possible. Heat the butter in a saucepan and add a few cauliflower slices at a time to the butter and fry till golden and crispy. Repeat with rest of the cauliflower.


To assemble the dish

  • Place the pork belly portion on a serving plate. Place the cauliflower purée in a piping bag.
  • Pipe small dollops of the cauliflower purée next to pork belly.Garnish with the cauliflower chips, broad beans and small pieces of cauliflower florets.

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