You will need to begin this recipe two days ahead.
Combine the maple syrup, cumin and sea salt in a small bowl. Rub into the pork, cover and refrigerate overnight.
Once cooked, cool at room temperature in the stock. When the pork is cool enough to handle, remove it from the stock, wrap it in plastic wrap and store in the refrigerator until ready for serving. Strain the braising liquid and reserve it for the soup, covered, in the refrigerator.
Wash the buckwheat under cold running water until the water runs clear. Transfer to a saucepan of boiling water and
Gently heat some of the grapeseed oil in a frying pan over medium heat and add enough buckwheat to cover the base of the pan. (Don’t overcrowd the pan as the buckwheat won’t caramelise properly and will stick together.) When the buckwheat starts to colour add the butter and a little salt and pepper. Keep the pan moving or stir constantly to prevent the buckwheat from burning. It will cook quickly and have an aroma reminiscent of popcorn. Remove and season with salt while still hot.
Make the maple syrup dressing by putting all the ingredients in a bowl and whisking vigorously until emulsified.
Bring the butternut soup to serving temperature and pour into soup bowls. Place a medallion of pork belly in the centre then add the sliced turnip around it. Sprinkle with a generous amount of toasted buckwheat, then a small swirl of maple syrup dressing. Finish with a couple of sprigs of watercress.
© 2014 All rights reserved. Published by Murdoch Books.