Waffle with Candied Pork Belly, Cinnamon Apples and Vanilla Ice Cream

Cook Time 1 hour

Servings 2



250g pork belly

1 cup brown sugar
3 sprigs thyme
2 cinnamon sticks
2 bay leaves
2 cups water
1 tsp salt

Cinnamon Apples

1 Granny Smith apple 
Pinch of cinnamon
Pinch of brown sugar 
1 tbsp water


300g caster sugar
1 ½ cups cream 
1 tsp salt

2 premium Belgian waffles
Vanilla ice cream


Take skin off pork belly and cube. Place in pressure cooker on a very low heat and brown off with the sugar to seal pork as the fat renders. Add the thyme, cinnamon, bay leaves, water and salt, then place on lid and cook for 45 minutes.

Meanwhile thinly slice Granny Smith apples, leaving their skin on, and dust with cinnamon and brown sugar. Add to a saucepan with water and gently saute, so they still hold texture. Remove from heat and set aside as you prepare the caramel.

Place sugar in saucepan on medium heat and continually stir until it begins to dissolve and becomes like a sugar liquid. Once smooth with all granules dissolved add in the cream and salt and stir until combined. Allow to come to a warm golden colour. Remove from heat and set aside.

Place the waffle on a plate. Fan out cinnamon apples over the waffle. Place pieces of candied pork in the centre. Drizzle salted caramel over the waffle and scoop a spoonful of vanilla ice cream on top.




Vongole in Trapanese Sauce