Coffee braised pork belly with cauliflower & scallops

This gourmet entrée is sure to impress your guests!

Use our premium Julius Meinl coffee to ensure a rich, deep and lush flavour. Your best to make the pork the day before so it has plenty of time to set. Yum 

Coffee braised pork belly with cauliflower & scallops

Serves 4 people for entrée



600g Pork belly – skin on / boneless

2 Tbsp. vegetable oil

2 Tbsp. Julius Meinl instant coffee

½ cup bourbon whiskey

2 Tbsp. maple syrup

2 Tbsp. brown sugar

1 large brown onion

2 carrots

5 cloves of garlic

2 bay leaves

5 sprigs of thyme

2 star anise

2 cups of chicken stock

Salt & pepper


8 large scallops

1 Tbsp. Monte Rosso olive oil

1 Tbsp. butter

Salt & pepper


1 head of cauliflower

1 tbsp. Monte Rosso olive


3 potatoes

1 Tbsp. butter

1/4 cup milk


Bunch of purple sage

Salt & pepper



Take the meat out of the fridge and leave the pork belly out of the fridge covered and allow to come to room temperature.

Add vegetable oil to a large heavy set pot on a high heat. Once almost smoking, add the pork belly skin down for 5 minutes, flip and brown lightly on all sides.

Remove the pork belly and reduce the heat to low. Add roughly chopped garlic, onion & carrots. Cook on a low heat till the onions are translucent.


Add the Julius Meinl instant coffee, whiskey, maple syrup, brown sugar, 1 cup of water and bring to a simmer. Stir until the honey dissolves and add pork belly, herbs, star anise and stock. Bring to boil, reduce to the lowest temperature, cover and allow to simmer for about 3.5 hours, try not to let the steam out whilst cooking.

Once tender, allow the pork belly to cool, then wrap in cling film. Place a weighted chopping board on top and place into the fridge for a few hours to set.

Strain the cooking liquid and remove the excess fat layer from the top. Bring to the boil then turn down to a medium heat until thickened. This will take around 15 minutes.


Rice or grate your cauliflower and dress with Monte Rosso olive oil, salt & pepper.

To make the potato puree, peel and boil your potatoes, mash with milk and butter, then push through a sieve until smooth. Keep warm.

Melt butter into a frying pan on medium/high heat, add your scallops and cook for 2 minutes on each side, set aside for plating.

Take the pork out of the fridge and slice in 4 even slices, place skin side down in the scallop pan and then finish heating in the reduce sauce.


To dish up like a pro, smear potato puree across the plate, add small piles of cauliflower rice, place the pork belly across the potato puree, add two scallops to each plate and drizzle plate with sauce – decorate with sage. ENJOY!