1kg of pork belly
BBQ rub (any)
Olive oil
Murray River Salt flakes
Scallops
Butter (for cooking)
White wine (for cooking)
Zest of a lime
Remove 1kg of pork belly from any packaging and pat the rind as dry as possible with paper towels. Season the meat with your favourite bbq rub then place rind side up in to an oven dish.
Score the rind with a sharp knife then brush lightly with olive oil.Season the rind generously with Murray River Salt then place in to a fan forced oven preheated to 200C for just roughly 1 hour.
Once the crackle has set and the meat hits an internal temp of 70C remove and allow to rest uncovered for 15 minutes.
Meanwhile prepare the scallops by seasoning both sides with salt and cracked pepper. Add olive oil to a pan set over high heat and allow to come up to temp.
Place the scallops gently in to the pan and grill for 1-2 minutes. Add butter to the pan and allow to melt and brown slightly. Deglaze the pan with 30ml white wine then gently flip the scallops.
Grill for a further 1-2 minutes until the scallops have just gone firm, then remove and place in a tray. Pour the pan juices over the top of the cooked scallops.
Slice the pork belly in to thin squares then serve on a plate. Place the scallops on top of the pork then finish with the zest of a lime.
Please place all orders before Wednesday 17th December. Any orders placed after this date may not arrive before Christmas.
Our team will be working up until Tuesday 23rd December at 1pm and will reopen on Monday 5th January 2026 at 9am.
No orders placed will be dispatched between 23rd -5th
Thanks for your support, and wishing you a wonderful holiday season!
