Creating Wines of Distinction

Pork Belly, Grilled Celeriac, Celeriac Purée, Pickled Apple

Yields 10 portions

Enjoy with the Creation Reserve Chardonnay


Pork Belly
400 g brine salt
5 L water
500 g pork belly
125 ml Creation Reserve Chardonnay

2 Granny Smith apples (cubed and set aside in a little lemon water)

Place the pork belly (deboned) in a shallow container, submerged in the brine liquid. Leave in the fridge for 12 hours. Place in vacuum pack bags with the wine.  Sous vide in a water bath for 8 hours at 90° C. Remove from the bags once finished cooking. Press pork belly overnight. Portion into squares. Sear the pork belly in a pan on medium high heat, fat side down until crispy.  Heat in the oven at 200° C for 5 minutes.  (Reserve the cooking juice to dress the fresh apple cubes.)

Celeriac Purée
250 g celeriac, peeled and sliced into smaller pieces
300 ml coconut cream
5 g maldon salt

Place ingredients in a pot and cook on medium high heat until the celeriac is soft and most of the liquid has been soaked up. Blend this mixture to a smooth purée consistency. Season with salt.

Grilled Celeriac
1 celeriac (135 g)
100 ml apple juice

Peel the celeriac.  Slice on a gravity slicer – about a quarter of a centimetre.  Cut out with a round cutter. Blanch until tender. Shock in ice water. Place in a vacuum pack bag with apple juice and seal.

Kombucha and Lime Gel

250 ml lime juice
250 ml raspberry kombucha (from Happy Culture)
2.5 ml xanthan
6 g agar

Bring the liquids to a boil. Add agar, xanthan and boil for another 3 minutes.
Pour in a flat tray and place in the fridge to set.  Blend this jelly until smooth.

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