Get a taste of Jameson Stock’s lobster and pork belly recipe

Loved for his bold flavours and heartwarming journey to success, culinary sensation Jameson Stock is set to wow local food lovers at the upcoming Good Life Show in Cape Town this year.

With his boundary-pushing fusion of fine ingredients, Stock has shared an exclusive recipe ahead of his visit, a decadent dish that perfectly captures his signature flair for elevated comfort food.

“SA has an incredible food scene and passionate people,” he said. “I can’t wait to cook, connect and share a bit of what I love most.” 

LOBSTER AND PORK BELLY PERFECTION 

• One whole lobster
• 300g pork belly
• Sage
• Cannellini Beans
• Apple
• Tomatoes
• Chinese 5 Spice
• Chilli
• Smoked paprika
• Fennel
• Cumin seeds
• Olive oil

Method: 

1. Poach the lobster for 30 seconds in boiling water with lemon.
2. Then plunge it into ice and leave it to sit for two minutes.
3. Crack the shells and gently out take the meat, placing it on a plate.
4. Open a tin of cannellini beans and drain the sauce into a pot.
5. Chop up some tomatoes with a bit of salt, pepper and thyme and reduce these in the cannellini sauce to get more flavour.
6. Take the pork belly and rub in Chinese 5 Spice, some chilli and smoked paprika, generously coat with olive oil and leave to marinade for 1 hour.
7. After one hour, take the pork belly out of the oil and slow roast it in the oven at 180ºC. Once cooked, allow it to cool and place it in the fridge. This will allow you to slice it while its cold into perfect squares and cubes.
8. Place your lobster meat into sous vide bags filled with olive oil, grated lemon, fennel and cumin seeds and poach in water at 83ºC for 16 minutes.
9. While the lobster meat is poaching, slice the pork belly and roll it in flour, place it in a hot pan with olive oil and roast until it is nicely coloured.
10. When you are ready to plate, add the reduced tomato sauce and cannellini beans. On top of that place the pork belly and then the poached lobster with sliced apples to garnish and add any other herbs you may desire.