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Slow-roasted spiced pork with pickled quince and celeriac rémoulade

Unfiltered vinegar has a lovely, slightly funky flavour, a bit like natural wine. Use regular apple cider vinegar if you can't find it. Begin this recipe a day ahead to dry out the pork skin. From: gourmettraveller.com.au

1.5 kg piece pork belly
1 tsp each coarsely crushed black peppercorns and Chinese five-spice
For drizzling:
olive oil
Pickled quince
475 ml unfiltered raw apple cider vinegar (see note)
300 gm caster sugar
10 gm sea salt
2 quinces, peeled, cored, cut into wedges
1 tsp black peppercorns
2 fresh bay leaves
Celeriac rémoulade
1 celeriac (1kg), cut into julienne
1 kohlrabi (350gm), cut into julienne
150 gm (¼ cup) mayonnaise
3 tsp wholegrain mustard

Score pork skin at 1cm intervals, then place on a wire rack over the sink. Pour boiling water over the skin, then place pork in fridge overnight uncovered for skin to dry out.

Preheat oven to 150C. Drizzle pork flesh (not skin) with olive oil, then place in a roasting pan skin-side up, scatter crushed peppercorns and five-spice over skin and rub well into the cuts. Roast in oven until cooked through (1½ hours), then increase oven to 220C and cook until skin crackles (20-30 minutes). Set aside uncovered in a warm place for an hour to rest.

For pickled quince, combine ingredients in a saucepan, bring to a simmer, then reduce heat to low and cook until quince are pink and tender (45 minutes to 1 hour). Cool in liquid, then refrigerate for 2-3 hours for flavours to meld. Pickled quince will keep refrigerated in an airtight container for up to 3 weeks.

For celeriac rémoulade, combine ingredients in a bowl, add a little water to thin mixture slightly and season to taste.

Slice pork and serve with celeriac rémoulade and pickled quince.

Note Unfiltered apple cider vinegar is available from select delicatessens. If it's unavailable, substitute regular apple cider vinegar.