Created with cardamom, cinnamon, ginger and lemon oil, this beautiful dish is perfect for when you need to impress. 


  • 2 kg pork belly, boneless & skin scored 4mm thick

  • 2 lt milk

  • 3 cardamom, crushed slightly

  • 2 cinnamon sticks

  • ¼ whole nutmeg, finely grated

  • 4 slices ginger

  • 2 garlic cloves, lightly crushed

  • sea salt

  • olive oil

  • 2 b watercress, picked, washed & dried

  • lemon oil

  • Cauliflower puree

  • 1 cauliflower, chopped

  • milk to cover

  • 100 gm butter

  • 150 ml anchor pure cream

  • ground white pepper & sea salt to taste


  • 1.

    Preheat oven to 200°C. Rub oil & salt onto the skin & crevasses well. Heat a large sauté pan over a medium heat and add a little olive oil. Place the pork belly skin down and cook slowly until golden & crisp, pressing down on contactless areas if needed. Be careful as it has a tendency to spit.

  • 2.

    Meanwhile place the milk & spices into a saucepan and warm gently over a low heat. Season the bottom of the pork belly with salt and then place into a high sided roasting tray. Carefully pour the milk & spices into the tray until it comes 2/3 of the way up the pork. Place into the oven & cook for 15 minutes then turn the heat down to 160°C and cook for 1 hour or until tender. Remove form the oven & allow to rest in the pan for 20 minutes.

  • 3.

    For the cauliflower puree: Place the cauliflower onto a saucepan & cover with the milk. Cover with a cartouche made from baking paper and cook for 30 minutes over a low heat (as not to scorch the milk on the bottom of the pan) or until tender. Drain well in a colander & discard the milk. Place the cauliflower into a blender and add the butter, cream, salt & ground white pepper to taste. Reserve in a small saucepan with a lid to keep warm.

  • 4.

    To serve: Reheat the pork belly for 5 minutes in the oven on a baking tray lined with baking paper. Place some cauliflower puree on each plate. Slice the pork belly along the cuts and place 2 slices on each plate. Scatter the watercress whimsically then drizzle the lot with a little lemon oil and finish with a little salt.


Anchor Milk flight recipes by Christian McCabe & Daniel Wilson

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