Pork belly, pickled fennel, hot mustard and aromatic chilli oil

By Chef Victor Liong

Chef Victor Liong



Pork belly

  • 1 whole pork belly skin off bone off
  • 1L water
  • 50ml xiao xing rice wine
  • 50g salt
  • 5g whole sichuan peppercorns
  • 5g saltpeter (optional)
  • 10g star anise
  • 25g garlic cloves, crushed
  • 25g ginger sliced

Pickled fennel

  • 2 heads of fennel, shaved thinly on a mandolin
  • 500ml white vinegar
  • 250ml water
  • 250g sugar
  • 12g salt

Ginger oil

  • 100g of ginger, washed and roughly chopped
  • 300ml of vegetable oil

To serve

  • 60ml Sichuan style chilli oil (Lao Gan Ma)
  • 30g hot English mustard (like coleman’s)
  • Murray river pink salt


  1. 1.
    For the pork belly: Cut pork to fit large sous vide bags, mix brine ingredients and pour evenly to distribute over each sous vide bag, seal at maximum pressure and cook in the combi steamer at 64°C for 8 hours, remove from bags, press between two trays to set shape and allow to cool until set in refrigerator, slice on a meat slicer into thin slices and reserve until service.
  2. 2.
    Pickled fennel: Bring vinegar, water, salt and sugar to the boil and pour over sliced fennel, chill and vac into vacuum bags - this can be made 1 week in advance.
  3. 3.
    Ginger oil: Blend the ginger into a fine pulp with the vegetable oil, and pour contents into a saucepan, bring slowly to the boil over medium heat and reduce heat to a simmer, simmer contents for 20 minutes stirring constantly to ensure the ginger doesn’t stick. Allow to cool to room temperature and pour the entire contents into a container and allow to infuse for 2 days, after the second day pass the mixture and store in the refrigerator until needed.
  4. 4.
    To serve: Lay pork into attractive curls on the plate, drizzle with ginger oil and season with pink salt, serve with pickled fennel and condiments.