Pork belly, bacon jam, grilled peach, mustard leaf

By Chef Oliver Gould

Chef Oliver Gould



Pork seasoning

  • Pork belly
  • 2g coriander seeds
  • 4 bay leaves
  • 2g brown mustard seeds
  • 3g fennel seeds
  • 5g native pepper berry
  • 5g sweet paprika
  • 100g brown sugar
  • 300g table salt

Bacon Jam

  • 500g bacon, diced
  • 150g brown onion
  • 100g carrots
  • 200g chardonnay vinegar
  • 50g tarragon vinegar
  • 100g maple syrup
  • 50g wholegrain mustard
  • 20 tarragon leaves
  • 100g red wine jus


  • 4 pieces of pork belly, roughly 120g each
  • 4 yellow peach cheeks, seared in a hot pan
  • Leek ash
  • Red mustard leaf


  1. 1.
    Pork seasoning: Toast all the spices together and blend in thermomix to combine. Stir through salt and sugar and marinade pork in a tray for 10 hours then rinse. Vacuum on high in a large bag and sous vide on 81°C for 12 hours. Chill in iced water and press under weight in the fridge.
  2. 2.
    Bacon jam: Sweat the bacon in a pot for 5 minutes to render. Add the diced veg and gently cook until translucent. Add the vinegar's to the pan and allow to reduce. Add the maple syrup, mustard, tarragon and jus, bring to the boil. Season and chill. Warm to serve.
  3. 3.
    To assemble: heavy saucepan to press the pork flat. Cook gently until pork skin is golden and crisp. Turn over then place in a preheated oven 180°C to warm through for 5 minutes. To serve, gently heat the bacon jam. Garnish plate with one peach half, a pinch of leek ash, red mustard cress and a dribble of excess jus.