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Kurobuta pork belly, stuffed with black olives, capers & mushrooms


  For 4 servings:

1kg Kurobuta pork belly (Ask butcher to cut a pocket into the belly)

200g pork, minced
300g assorted mushrooms; Button, Swiss Brown, Chanterelles (in season and available)
150ml chicken/ beef stock that has been reduced
50g Kalamata olives, de-seeded and diced
50g capers, rinsed
50g pork fat, minced

20g Italian parsley, sliced finely
15 no salt-packed anchovy fillets, rinsed and chopped
2 tbsp banana shallots, diced
2 tbsp butter
Sea salt and freshly cracked black pepper
Grapeseed Oil
Chives or spring onions

Cooking Method

For the stuffing

  1. Saute the mushrooms with the shallots in a hot pan over medium heat for about 5 min or until tender. Let cool, then chop the mushrooms.
  2. In a big bowl, combine the mushrooms with the olives, capers, parsley, minced pork, pork fat and anchovies.
  3. Season with salt and freshly ground black pepper.
  4. Then place stuffing into a pastry bag.


For the pork belly

  1. Pre-heat oven to 200°C.
  2. Using the pastry bag, fill the pork belly evenly with the stuffing.
  3. Heat grapeseed oil in pan on high. Then place pork belly on pan and sear for 5 minutes on each side.
  4. Place pork belly in a baking dish and add some of the stock.
  5. Roast the pork belly in the oven for about 40 to 50 minutes.
  6. Remove and let rest. Cut into slices of about 2.5cm.


  1. Arrange the pork belly slices on a plate and drizzle the remaining stock over it.
  2. May also be served with Snow Mashed Potato and a few sautéed Chanterelles.

Recipe written by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery


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