Fine Dining

Twice cooked pork belly, date puree, pickled turnips, carrots and granny smith apple with swede mash

Recipe:
Serves 4

1kg Pork Belly

For Braise:
1 Carrot
1 bay Leaf
1 Onion
1 Clove of Garlic
Tsp Pink Peppercorns
Tsp Coriander Seeds
Chop all vegetables roughly. Place pork belly on top, with spices and cover with cold water in a tall pot or casserole dish. Bring to the boil and boil for an hour. Remove pork and press overnight. To cook pork belly, cook skin-side down in medium heat pan with a little oil. Cook until crisp.

For Date Puree:
200g Medjool dates
100ml water
Half Vanilla Pod
Bring to simmer and cook until soft, puree in food processor

For Swede Mash:
1 Large Swede
1 Large Carrot
Tsp Butter
Tsp Sea Salt
Tsp Brown Sugar
1 Bay Leaf
Chop Veg in a rough dice, cover with cold water and add other ingredients. Bring to a boil until soft, puree in liquidiser until smooth.

For Pickled Veg:
300g Baby turnip
300g Baby Carrot
Bring turnip to boil, once tender, add carrots for a further three minutes. Run under cold water and rub off skin. Cut as desired

For the Pickle:
3 parts olive oil
1 part Chardonnay Vinegar
Pinch of sea salt
Pinch of black pepper
Whisk all ingredients until emulsified, pour over baby veg

Granny Smith Apple Granita
1 Large Apple
Pinch Salt
Pinch Sugar
Squeeze of Lemon Juice
Place all ingredients into food processor, blitz until combined. Freeze

Cafe

Crispy Roast Pork with Yam Chips and Rhubarb Ketchup

Recipe
Serves 4

1 kg Pork belly
Place in an roasting tray on a rack, rub belly with sea salt, white pepper and olive oil. Pour boiling water in the tray up to the rack, just touching the bottom of the pork. Cook for 1 hour at 160degrees celsius. After an hour turn up the heat to 200 degrees for a further half hour until skin crsips.

For Yam chips:
1kg Yams, chopped in half
Handful of picked Rosemary
2 Crushed Garlic Cloves
Sea salt
Black Pepper
In a large bowl, cover yams with herbs, salt and pepper and drizzle of olive oil and toss until coated. Place in the oven for the last half hour with the pork on a seperate tray.

For Rhubarb Ketchup:
300g Rhubarb
1 onion
3 Tbsp Red wine Vinegar
2 thumb-szied blocks Indian cane sugar (you can find this at Indian spice stores)
Pinch Sea Salt
Chop onion and rhubarb roughly, add rest of ingredients and cover with water. Bring to the boil, reduce by half and blitz until smooth.

Serve with a Cos Salad

Casual

Crispy Pork with homemade Hoisin sauce with sauteed Broccolini

1kg Pork Belly
Cook with either method above

For Hoisin Sauce:
2inches Ginger
4 Whites of Spring Onions, Greens reserved for Garnish
2 Shallots
4 Cloves Garlic
2 Large Red Chillis de-seeded
1 Bunch Coriander, roots and leaves seperated, Leaves for Garnish
1 Tsp Canola Oil
4X one inch Blocks of Palm sugar
Tsp Soy Sauce
2 Tbsp Five Spice
Blitz first six ingredients together with the one tsp Canola Oil to a rough paste. Fry off paste until fragant, add five spice, soy sauce and Palm sugar and one cup of water. Reduce to a thick sauce and pass through a sieve. Serve Warm

For Sauteed Broccolini:
500g Broccolini
Tsp Sesame Oil
Tsp Soy Sauce
Black pepper
Heat Sesame Oil in a pan until smoking, add broccolini, toss and colour evenly. Add soy sauce and black pepper to serve