Suckling pig belly/slow-roasted carrot

Suckling pig belly/slow-roasted carrot

By
From
Igni
Serves
4–6
Photographer
Julian Kingma

When I cooked this while we were camping I hung the suckling pig belly up over the fire to roast slowly, using the ambient heat of the fire and not paying it too much attention, though at IGNI we cook it directly over the fire. If set at the right height over a bed of embers, the carrots here will slowly steam in their own skins and turn a lovely black without overcooking. We’ve now taken this slow-cooking method even further in the restaurant, roasting the carrots on the grill over the fire for a day and a half and adjusting the height off the embers to bring out as much of their natural sweetness as possible.

Ingredients

Quantity Ingredient

suckling pig belly

Quantity Ingredient
1kg suckling pig belly
100ml grapeseed oil
pinch salt flakes

slow-roasted carrot

Quantity Ingredient
10 carrots
250g butter, 200 g melted and 50 g cold
200ml chicken stock
salt

Method

  1. For the slow-roasted carrot, place the carrots over a bed of red gum embers and baste with the melted butter. Leave to cook, turning and basting every 10–15 minutes and tending to the fire as needed, for 3 hours, or until the carrots have turned soft and black.

    Meanwhile, rub the pig belly with the grapeseed oil and salt and leave to sit at room temperature for 1 hour, then wipe off any excess oil and salt with a damp cloth.

    Heat a splash of grapeseed oil in a cast-iron pan, add the belly skinside down and, as it begins to sizzle, press down firmly with your hands. Continue to cook, applying a good amount of pressure and moving the belly around the pan, until the skin is golden. Remove the pan from the heat and turn the belly over to rest and finish cooking through.

    To finish the carrots, warm the chicken stock in a pan. Add the carrots to a blender and blitz on high, gradually adding the chicken stock and cold butter until smooth. Season with salt and pass through a fine sieve.

    Plate as you wish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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