Crispy Glazed Pork belly with Beetroot, Caramelised Onion & Goat Feta Tart

Chef Rob has expertly crafted this Crispy Glazed Pork Belly with Beetroot, Caramelized Onion & Goat Feta Tart, paired impeccably with the Agent Provocateur wine for an unforgettable dining experience.

Ingredients

 1kg Pork Belly
 Salt and black pepper
 4 x Medium Beetroots
 3 x Medium/ Large Brown Onions
 40gm + 40gm Butter
 4 sheets Filo pastry
 5 tablespoons Mary’s Darkhouse
 1 ½ tablespoons Pam’s Smoked and Mirrors dressing
 200gm Rocket Wild
 2 sprigs Marjoram
 1 jar 320 Meredith marinated goats cheese jar
 80 ml Agent Provocateur
 1 + 1 tablespoon Maple Syrup Pure
 ½ teaspoon Arrowroot

Directions

Beetroot, Caramelised Onion & Goat Feta Tart
1

Heat oven to 200’c

2

Roll the whole beetroot in oil and place in oven proof tray, cover with foil and bake for 1-1 ½ hours until tender.

3

Sliced onions and sweat in pan with 40gm butter. Cooking until soft and starting to slightly caramelise in natural sugar. Add Mary’s Darkhorse and 1 tablespoon of Maple Syrup. Season and cook until the moisture has evaporated, stirring so it doesn’t catch and burn.

4

In a separate pan melt the remaining 40gm of butter. Lay 1 sheet of filo pastry on bench and brush well with melted butter. Repeat this with remaining sheets. Spray a round or long flute file dish with oil and lay the filo in gently in the dish.

5

Place the filo into the oven to par cook the pastry case to ensure that the base is cooked properly. Remove and set aside.

Crispy Pork
6

Turn oven to 230’c

7

Salt the pork belly, place in an oven proof tray or dish, place into heated oven for 20 minutes, then turn down to 180’c for 30-40 minutes.

8

Peel and dice the cooked beetroot to 1/2 cm square. Place these onto pastry case. Cover beetroot with the caramelised onion. Pat down so its nice and firm and flat. Break up feta and scatter the chunks around the top of the onion. Place the tart into the oven at 180’c until feta has melted or dropped in shaped and started to colour and filo is crispy round the edges.

9

Bring the 80ml Agent Provocateur and 1 tablespoon maple syrup to boil for ½ minute then turn to a simmer. Add the arrowroot slurry. Do not allow to boil now, keep stirring until it thickens.

10

When pork is cooked, allow to rest 5 minutes then slice into 1 cm thick slices. Place on a tray. Brush the flesh side with the Agent Provocateur glaze and flash under grill to caramlise slightly and turn sticky, approximately 2-3 minutes.

11

Dress Rocket with Pam’s Smoke and Mirrors

12

Slice tart into wedges and place on plate with a little of the rocket. Add slices of the glazed pork and pour yourself a glass of Agent Provocateur.

Ingredients

 1kg Pork Belly
 Salt and black pepper
 4 x Medium Beetroots
 3 x Medium/ Large Brown Onions
 40gm + 40gm Butter
 4 sheets Filo pastry
 5 tablespoons Mary’s Darkhouse
 1 ½ tablespoons Pam’s Smoked and Mirrors dressing
 200gm Rocket Wild
 2 sprigs Marjoram
 1 jar 320 Meredith marinated goats cheese jar
 80 ml Agent Provocateur
 1 + 1 tablespoon Maple Syrup Pure
 ½ teaspoon Arrowroot

Directions

Beetroot, Caramelised Onion & Goat Feta Tart
1

Heat oven to 200’c

2

Roll the whole beetroot in oil and place in oven proof tray, cover with foil and bake for 1-1 ½ hours until tender.

3

Sliced onions and sweat in pan with 40gm butter. Cooking until soft and starting to slightly caramelise in natural sugar. Add Mary’s Darkhorse and 1 tablespoon of Maple Syrup. Season and cook until the moisture has evaporated, stirring so it doesn’t catch and burn.

4

In a separate pan melt the remaining 40gm of butter. Lay 1 sheet of filo pastry on bench and brush well with melted butter. Repeat this with remaining sheets. Spray a round or long flute file dish with oil and lay the filo in gently in the dish.

5

Place the filo into the oven to par cook the pastry case to ensure that the base is cooked properly. Remove and set aside.

Crispy Pork
6

Turn oven to 230’c

7

Salt the pork belly, place in an oven proof tray or dish, place into heated oven for 20 minutes, then turn down to 180’c for 30-40 minutes.

8

Peel and dice the cooked beetroot to 1/2 cm square. Place these onto pastry case. Cover beetroot with the caramelised onion. Pat down so its nice and firm and flat. Break up feta and scatter the chunks around the top of the onion. Place the tart into the oven at 180’c until feta has melted or dropped in shaped and started to colour and filo is crispy round the edges.

9

Bring the 80ml Agent Provocateur and 1 tablespoon maple syrup to boil for ½ minute then turn to a simmer. Add the arrowroot slurry. Do not allow to boil now, keep stirring until it thickens.

10

When pork is cooked, allow to rest 5 minutes then slice into 1 cm thick slices. Place on a tray. Brush the flesh side with the Agent Provocateur glaze and flash under grill to caramlise slightly and turn sticky, approximately 2-3 minutes.

11

Dress Rocket with Pam’s Smoke and Mirrors

12

Slice tart into wedges and place on plate with a little of the rocket. Add slices of the glazed pork and pour yourself a glass of Agent Provocateur.

Crispy Glazed Pork belly with Beetroot, Caramelised Onion & Goat Feta Tart

Suggested wine pairing

Agent Provocateur