Name: Crisp Confit of Rare Breed Pig Belly with Green Lipped Abalone and Silken Tofu
Yield: Serves 8
Cuisine: Australia
Ingredients: 1 × 500 g (1 lb 2 oz) Live Green Lipped Abalone; Fine Sea Salt; 20 ml (½ fl oz) Salt-Reduced Light Soy Sauce; 1 Cinnamon Stick, Crushed; 4 Star Anise; 200 g (7 oz) Shiitake Mushrooms; 4 × 200 g (7 oz) Whole Cuttlefish; 1 Small Boneless Pig Belly (About 1 kg/2 lb 4 oz) from a 30 kg (66 lb) Rare Breed Pig (Berkshire, Large Black or other Traditional Breed with Good Fat Marbling); 100 ml (3½ fl oz) White Soy Sauce; 100 g (3½ oz) Enoki Mushrooms; 50 g (1¾ oz) Japanese Glutinous Rice; 75 g (2½ oz) Peeled Ginger, Sliced; 500 ml (17 fl oz/2 cups) Grapeseed Oil; 75 g (2½ oz) Green Spring Onions (Scallions), Sliced; Coarse Sea Salt; 250 ml (9 fl oz/1 cup) Virgin Olive Oil; 2 × 250 g (9 oz) Packets Good Quality Silken Tofu; 10 ml (¼ fl oz) Mirin; 1.5 litres (52 fl oz/6 cups) Chicken Stock; 24 Garlic Chive Flowers; 1 Punnet Spring Onion (Scallion) Shoots, Trimmed

Preparation info

Serves
8

Difficulty
Medium

Appears in

Quay

By Peter Gilmore

Published 2010

About

I created this dish in 2000 at De Beers restaurant at Whale Beach and it came with me to Quay in 2001. Its first conception was a crisp confit of pork belly with roasted sea scallops. This dish and the chocolate cake became my first signature dishes at Quay. The reviews I received for the pork belly and scallops were incredible, and the dish was soon replicated in restaurants all around Australia, so much so that in 2004 I decided it was time for it to evolve into something new, but I still