A sophisticated recipe for pork belly served with candied peanuts, peanut powder, pear gel and pickled turnip.


  • Candied peanuts

  • 150g roasted peanuts

  • 75g sugar

  • 75g water

  • 25g butter

  • Peanut powder

  • 150g roasted peanuts

  • 75g sugar

  • 75g water

  • 25g butter

  • Pear gel

  • Tapioca malt extrin

  • 250g diced pear

  • 500g water

  • 110g sugar

  • 10g citric acid

  • 2.5g gellan type f

  • Pork belly

  • 1 litre water

  • 150g salt

  • 150g sugar

  • 1 pork belly

  • Peanut ice cream

  • 500g milk

  • 100g egg yolks

  • 75g sugar

  • roasted peanuts to taste

  • Pickled turnip

  • 1 large turnip

  • soy sauce

  • sherry vinegar

  • mirin

  • yuzu juice

  • To serve

  • 2 large scallops per serving

  • Sliced chorizo

  • Sliced kolbasz (Hungarian sausage)

  • Sliced bellota ham


  • Candied peanuts:

  • 1.

    Bring all the ingredients except the butter up to a boil and reduce

  • 2.

    When caramelised add the butter and season with salt

  • Peanut powder:

  • 1.

    Follow the same recipe as the candied nuts

  • 2.

    When cool blitz in a blender with tapioca maltodextrin to create a fine powder

  • Pear gel:

  • 1.

    Cook the pear in the syrup until soft, strain and blitz to a smooth puree, adding more liquid if needed

  • 2.

    Season with salt and weigh out 300g, add the gellan and bring back up to the boil

  • 3.

    Strain into a container and leave to set

  • Pork belly:

  • 1.

    Mix the water with the sugar and salt to make a brine

  • 2.

    Trim the pork belly, place in the brine and sous-vide for 48 hours

  • 3.

    Rinse for 20 minutes and sous-vide again at 68°C for 26 hours

  • 4.

    When cooked press and leave to cool

  • Peanut ice cream:

  • 1.

    Bring the milk, egg and sugar up to 86°C

  • 2.

    Strain, cool and leave to rest for 12 hours

  • 3.

    Place in a blender and add the nuts to taste, season with salt and freeze in a pacojet container

  • Pickled turnip:

  • 1.

    Peel and slice 1 large turnip into wafer thin sheets

  • 2.

    Season with soy sauce, sherry vinegar, mirin and yuzu juice

  • 3.



Courtesy of Sat Bains at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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