River Cottage Australia



Paul used this winning recipe to debut his brand new food van. 


  • 2.5kg pork belly, skin on

  • Peanut oil

  • For the master stock

  • 4cm piece ginger, sliced

  • 1 head garlic, sliced horizontally

  • 1 onion, sliced

  • 1 bunch spring onion, roughly chopped

  • 2 sticks cinnamon

  • 3 star anise

  • 2.5 litres water

  • 250ml shaoxing wine

  • 250ml light soy

  • 100ml mushroom soy

  • 150ml black vinegar

  • ½ cup raw sugar

  • For the pork liver pate

  • 500g pork liver, roughly diced

  • 500g butter, softened

  • 4 shallots, finely diced

  • 2 cloves garlic, finely chopped

  • 200ml brandy

  • Salt and white pepper

  • Clarified butter

  • Quick pickled vegetables

  • 2 tbsp. salt

  • 350g sugar

  • 225ml apple cider vinegar

  • 100ml water

  • 1 bunch radishes, thinly sliced

  • 1 red cabbage, finely shredded

  • To serve

  • 20 small baguettes or long bread rolls, sliced horizontally

  • Watercress

  • Coriander


  • 1.

    Start this recipe the day before. Preheat the oven to 160C.

  • 2.

    Place the master stock ingredients in a large pan and bring to the boil. Reduce to a gentle simmer for 30 minutes to let the flavours infuse.  Allow to cool.

  • 3.

    Place the pork belly in a large roasting pan. Pour the cool stock over the belly – it should almost completely cover the belly. Cover the pork with baking paper, then foil, and transfer to the oven. Roast slowly for 3 hours, or until the belly is tender.

  • 4.

    Meanwhile, make the pork liver pate. Trim the pork livers of fat, sinew and any green areas that may have appeared on the liver – this will cause a bitter taste if not removed.

  • 5.

    Melt 100g of the butter in a large frying pan. Add the shallots and cook until softened. Add the livers and brown on each side. Add the garlic, cook for a further two minutes then add the brandy. Taking extreme care, tilt the pan to catch the flame from underneath and flambé the brandy. Let it cook out until the flames have disappeared.

  • 6.

    Transfer the mixture to a food processor with the remaining butter, and blitz until smooth. Using a rubber spatula, push the mixture through a sieve to give the pate a smooth finish. Pour the pate into sterilised jars and allow to cool. When cool, pour over clarified butter and refrigerate until use.

  • 7.

    Remove the pork from the oven. Take the pork out of the broth and set aside to cool over night. The master stock can be frozen and used again if you wish – just make sure you bring it up to a boil before your next use.

  • 8.

    The next day, make your quick pickled vegetables. Place the salt, sugar, vinegar and water in a pan and bring to a boil. Simmer for 5 minutes or until the sugar has dissolved. Remove from heat and cool. Pour the pickling solution over the vegetables and leave to pickle for 15 minutes. Remove from the solution and set aside to serve.

  • 9.

    When ready to serve, remove the pate from the fridge so that it is easier to spread. Slice the skin off the pork, and cut the pork into 1cm slices.  In a large frying pan, add a splash of peanut oil, and fry for 2 minutes on each side, or until warmed through.

  • 10.

    Spread the pate over the bottom of the bread rolls. Place some of the watercress over the pate, followed by long slices of warm pork belly on top. Place some of the pickled vegetables over the pork, and finish with sprigs of coriander.

Nutritional information

Nutritional analysis per serving (68 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings