Scorched confit pork belly with hot pickled pineapple salad and black pepper powder

This pork belly is cooked once in oil, to make it meltingly tender, then cooked again, to give perfect crisp crackling on top. Try your hand at the science magic of maltodextrin tapioca to really impress your guests with a dry oil pepper powder!

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For the confit pork belly

For the black pepper powder

For the pineapple salad