Poached pork belly with potato disks and fresh horseradish
Preparation time:
1 hour
Cooking time:
2 hours 30 mins
MKR Tested
MKR Tested


  1. Fresh horseradish, peeled and grated, to serve

Poached pork

  1. 1 leek, chopped
  2. 1 stalk celery, chopped
  3. 1 carrot, chopped
  4. 1 clove garlic, peeled
  5. ½ onion, skin-on, chopped
  6. ½ small celeriac, peeled, chopped
  7. ¼ cup flat leaf parsley
  8. 1 bay leaf
  9. 3 black peppercorns
  10. 1kg young lean boneless pork belly, skin-on


  1. 4 Kestrel potatoes, peeled and cut into 1cm-thick discs
  2. 2 medium carrots, cut into julienne
  3. 1 small leek, cut into julienne
  4. ½ small celeriac, cut into julienne
  5. 2 cloves garlic, crushed



  1. This is a delicately flavoured dish with a light broth, given a kick of heat from the fresh horseradish.
  2. Kestrel potatoes have white skin and a fluffy, creamy flesh. To achieve even shaped potato discs, we cut 1cm-thick slices from our potatoes and then cut discs with a metal cookie cutter.
  3. Fresh horseradish is a root from the mustard family with a zingy hot flavour. It is available all year round. Peel before grating.


  1. To prepare pork, place all ingredients except pork in a large saucepan. Cover with water. Bring to a boil. Add pork. Simmer, partially covered, for 1 ½ -2 hours or until pork is very tender. Remove pork and transfer to a medium saucepan. Strain over enough broth to cover. Simmer, covered, until required.
  2. To cook vegetables, strain remaining cooking broth into another saucepan. Add potatoes. Simmer, covered, until tender. Remove with a slotted spoon. Set aside and cover to keep warm. Add carrots to same saucepan. Bring to a boil. Add remaining vegtables. Simmer, covered, until vegetables are tender.
  3. Remove pork from broth. Remove and discard skin. Slice meat thickly.
  4. To serve, divide potato discs among serving dishes. Arrange pork over potatoes. Top with julienned vegetables. Spoon over broth. Top with fresh horseradish.