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This week Tony Astle last ate at Tempero, a Latin Restaurant and Bar on Auckland’s K Road. ��

They offer a blend of the rich heritage of Latin cuisine with modern innovation, resulting in a “symphony of flavours that will delight your palate.”��

Tony sampled the pickled mussels, the lamb tacos, the braised spare ribs, among other things, with his favourite being the Feijoada. Overall, he gives Tempero four ticks.��

LISTEN ABOVE��

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Recipe of the Week: Spiced Pork Belly Confit with Grilled Scallops��

Ingredients: ��

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Pork belly confit:��

1 side pork belly ��

1 tbsp chopped thyme��

4 star anise, crushed ��

10 coriander seeds, crushed��

6 cloves, crushed ��

2 medium sized onions, chopped��

1 head garlic, chopped ��

30 ml oil��

1.5 litres duck or pork fat ��

1.5 litres beef or chicken stock��

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Oriental dressing:��

100 ml sesame oil ��

100 ml olive or peanut oil��

50 ml soy sauce ��

50 ml mirin��

20 ml lemon juice ��

1 clove garlic, crushed��

½ tsp chilli paste ��

1 tsp grated ginger��

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Roast Tomato:��

4 vine ripe tomato ��

Malden salt��

2 tsp oil��

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Method: Pork belly��

1. In a frenzied attack, stab the pork skin with a fork or skewer.��

2. Rub in the herbs and spices all over the pork.��

3. Place on a non-corrosive tray, cover and refrigerate for 24 hours.��

4. Heat oven to 160 degrees celcius.��

5. Saute onions and garlic in oil until brown. Do not burn.��

6. Place the pork in a roasting dish, skin side up. Smear with the onion garlic mix.��

7. Melt the fat in a saucepan and then add stock. Whisk together, then pour over pork.��

8. Cover pork with baking paper, then seal the roasting dish with foil.��

9. Bake for 3 hours. Remove from the oven, cool, cover, and refrigerate.��

10. The fat/stock can be kept for future use. It can be frozen.��

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Method: Oriental dressing��

Place all ingredients into a bottle and shake well.��

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Method: Roast tomato��

1. Heat oven to 160 deg C. ��

2. Drizzle the tomato with oil, sprinkle it with salt.��

3. Roast in the oven 15-20 min.��

4. Remove from the oven, cool the tomato.��

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Ingredients to Assemble:��

8 slices cold pork belly ��

oil for greasing��

16 scallops ��

75 g mixed greens��

1 carrot, peeled, julienned ��

1 courgette, julienned��

16 snow peas, julienned ��

roasted tomato ��

oriental dressing��

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Final Assembly:��

1. Preheat oven to 160 deg C.��

2. Slice cold pork belly into 5 mm slices.��

3. Oil four metal egg rings (85mm), and line with two slices of pork belly.��

4. Place on greased tray, and heat in oven until pork is hot.��

5. As the pork heats, saute the scallops. Do not over cook. Set aside.��

6. In a bowl toss the salad ingredients in the oriental dressing.��

7. Run a knife around the edges of the pork moulds to loosen. Plate the pork.��

8. Place three scallops atop the pork, then the salad.��

9. Gently and carefully remove the egg metal ring.��

10. Lean remaining scallops and tomatoes against the pork, drizzle with dressing.��