At seed winehouse + kitchen they use amazing pork farmed out of Auburn in the Clare Valley by Eagle Sprit farm, who grow pigs to around 30kg. For this dish seed use the belly, rack and shoulder, the rest of the pig is used across their menu in terrines and smoked products.
- 1 whole Eagle Spirit pork belly, bone in & skin on
- 1 Eagle Spirit pork shoulder on the bone, skin on
- 1 Eagle Spirit pork rack, skin removed, fat on (the skin can be used as crackling)
- 12 thinly sliced pieces of prosciutto
- Caul fat/pork stomach lining
- Natural sea salt
- Evilo Estate Olive oil
- 1 litre of Fleurieu Milk Company unhomogenised milk
- 1 litre of water
- 150 g sea salt
- 100 g castor sugar
- 1 pork shoulder on the bone, skin on
- 12 thinly sliced pieces of prosciutto (seed make their own from the Eagle Spirit pork)
- Caul fat or pork stomach lining
- Penwortham Farm spring leaves, to serve
For the belly
Pre heat your oven to 230C. Place the belly in a large baking tray, rub olive oil and sea salt on the skin, then pour enough sea salt to form a 3cm crust over the belly.
Cook in the oven for 25 minutes. Turn the oven down to 150C and cook for a further 3 hours. Allow the belly to cool enough to handle before wiping the salt off. Pull the bones out of the belly and press the meat between two trays with a weight on top. Leave overnight in the fridge. Portion the belly to any size required.
For the rack
Mix the milk, water, sugar and salt together to make a brine. Place the pork rack in the brine and leave overnight. Wash and dry the rack, cryovac and sous vide at 68 – 72C for 1 – 1.5 hours.
Alternatively, roast the rack at around 160C for 40 minutes, or until the required internal temperature is reached. Brown in a pan with some butter, or char grill to finish.
For the shoulder
At seed we brine the shoulder overnight, then roast for 8 hours at 84C. Alternatively, you can slow roast them at 120-140C, or until the meat falls from the bone.
Pull the meat and fat off the bone, discard the skin. Season the pork shoulder meat with salt and pepper. You can add rosemary, sage and thyme if you wish.
Lay the prosciutto on a clean bench as to form a sheet. Place pork in a sausage-like shape on the prosciutto and wrap the prosciutto around the pork. Then wrap the prosciutto and pork in caul fat and then plastic wrap. Make sure it’s wrapped very tightly to remove any air. Set in the fridge over night before portioning as required.
Place the belly skin side down in a hot pan with olive oil. Add the shoulder roll to the same pan and place in a hot oven for around 8 – 10 minutes. Char grill the pieces of pork rack.
At seed, we serve portions of all three pieces of pork with warm cauliflower cream and prune caramel, and greens of the season from Penwortham Farm, dressed with a vinaigrette made with Evilo Estate red wine vinegar.