Fish & Meat, the newly opened Mediterranean farm-to-table restaurant in the heart of Central has proved to be popular, as openings in their reservations books are hard to come by. Chef Russell Doctrove, who was brought on board months before the restaurants’ conception, has worked at Amber and St. Betty (both on our Top 20 list), as well as some of the UK’s most acclaimed restaurants, including Restaurant Gordon Ramsay in London and Waterside Inn in Bray. With all that experience under his belt, we were sure Chef Doctrove was going to prepare something extra special for us and we weren’t disappointed. Fish & Meat’s slow-cooked Spanish Teruel pork belly porchetta is plated in a generous portion with some seriously crispy crackling, succulent pork and beautifully fresh apple marmalade. Watch how to recreate the dish above and check out the ingredients below.

 

Ingredients

1 pork belly, skin on

100g fennel seeds

1 bunch of thyme

1 bunch of rosemary

1kg curly parsley

6 cloves of garlic

Zest of 2 lemons

50g cayenne pepper

20g salt

100ml olive oil

 

Note: oven temperature for first four hours of cooking should be 180 degrees Celsius (flip the pork belly after the first two hours) and raise the temperature to 250 degrees Celsius to allow for the skin to crisp for another two hours

Videography by Tyrone Wu