Known for his bold flavours and boundary-pushing fusion of fine ingredients, global culinary sensation Jameson Stocks shares an exclusive recipe below: a luxurious Lobster and Pork Belly – a decadent dish that perfectly captures his signature flair for elevated comfort food. Combining tender poached lobster, crispy spiced pork belly, rich tomato-cannellini bean reduction and crisp apple slices, the dish is a celebration of texture and taste.
The renowned celebrity chef will be at the annual Good Life Show in Cape Town, where he’ll be giving local foodies a mouthwatering preview of what’s to come. Stocks, whose culinary journey has taken him across Michelin-starred kitchens and international food festivals, promises to bring his signature style and infectious energy to Cape Town. “South Africa has an incredible food scene and passionate people,” he says. “I can’t wait to cook, connect and share a little bit of what I love most.”
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Let’s Make The Pork Belly And Lobster Dish
Pork Belly and Lobster Perfection
Equipment
- 1 Pot
- Sous vide bags
- 1 Pan
- Roasting Pan
Ingredients
- One whole lobster
- 300g Pork belly
- Sage
- Cannellini Beans
- Apple
- 4 Tomatoes
- Chinese 4 Spice
- Chilli
- Smoked Paprika
- Fennel
- Cumin Seeds
- Olive Oil
Instructions
- Poach your lobster for 30 seconds in boiling water with lemon. Then plunge it into ice and leave it to sit for 2 minutes.
- Crack the shells and gently take the meat out, placing it onto a plate.
- Open a tin of cannellini beans and drain the sauce into a pot.
- Chop up some tomatoes with a little bit of salt, pepper and thyme
- Take your pork belly and rub in Chinese 5 Spice, some chilli and smoked paprika, generously coat with olive oil and leave to marinade for 1 hour.
- After one hour, take the pork belly out of the oil and slow roast it in the oven at 180 ℃. Once cooked, allow it to cool down and place it into the fridge, this will allow you to be able to slice it whilst its cold into perfect squares and cubes.
- Place your lobster meat into sous vide bags filled with olive oil, grated lemon, fennel, cumin seeds and poach in water at 83 ℃ for 16 minutes.
- Whilst the lobster meat is poaching, slice your pork belly and roll it in flour, place it in a hot pan with olive oil and roast till it is nicely coloured.
- When you are ready to plate – add your reduced tomato sauce and then your cannellini beans. On top of that place your pork belly and then the poached lobster with sliced apples to garnish and add any other herbs you may desire.
