Seasonal ingredient – Bok Choy – August
Confit acorn fed Pork belly served with pulled smoked pork, rosemary-salted smashed baby potatoes, wilted Bok Choy and a BBQ jus
Serves: 6 / Preparation Time: 4 hours Cooking Time: 1 hour Smoking Time Optional: 8 hours
Ingredients:
Pork Belly
- 1 Rolled Pork Belly
- 1 tbsp Salt & Pepper mix
- 5 cups white wine
- 1 Cinnamon stick (broken up into pieces)
- 4L Pork Fat
Glaze
- Apple Cider Vinegar
- 1 cup Brown Sugar
- 1 stick cinnamon
Smoked Pork Shoulder
- 1 Pork shoulder
- 3 tbsp Paprika
- 2 tbsp Onion and garlic powder
- 1 tbsp Sugar
- 1 tbsp Salt
- Quarter cup of German mustard
Rosemary Salted Smashed Baby Potatoes
- 1kg Baby potatoes
- 1 tbsp Course Salt
- 1 Sprig Rosemary
- 100g Butter
- 1 Clove Garlic
Wilted Bok Choy
- Bok Choy
- 50g Butter
- 1 tbsp Olive Oil
BBQ Jus
- 2L Chicken Stock
- 1 tbsp Tomato Paste
- All Bones roasted from Pork Shoulder
Method:
Pork Belly:
- Marinade pork belly for four hours in a mixture of the salt, pepper and cinnamon with white wine
- Confit pork belly in oven for four hours at 140C
- Allow to cool when done and portion
Glaze:
- Bring apple cider, brown sugar and cinnamon to the boil and allow to reduce by a third
- Place in a container and allow to cool to room temp
Pork Shoulder
- Rub Pork Shoulder with all ingredients and allow to marinade overnight
- Place into a medium heated smoker (120C – 140C) *Chef’s tip: if you don’t have a smoker, add smoke essence – *liquid smoke
- Allow to smoke for up to 8 hours depending on size of shoulder
- Once done place into tray with confit fat from belly and place into oven for a further 4 hours at 140C
- Once done, pull pork apart and place on side
Baby Potatoes
- Place Potatoes into oven at 200C for 1 hour covered with foil
- In a separate container blitz the rosemary and salt together to form a rosemary infused salt
- Place garlic in pan with butter and heat up
- Add 6 handfuls of baby potatoes
- Once warmed, smash then with the back of a spoon
- Season with Rosemary salt and a touch of pepper
Bok Choy
- Place butter and olive oil in a pan and heat up
- Cut Bok Choy down the centre and place into pan cut side down
- Season with salt and cook for 1 min
BBQ Jus
- Place tomato paste into a pot to heat up and stir
- Once it starts sticking to the bottom add in the chicken stock and roasted bones
- Allow to reduce to a thick sauce
- To heat up add the jus and a small bit of butter to the pan and warm through
Plating:
Place a portion of pork belly into a fryer and once crispy on the outside dip into the glaze and place into a 200C oven for 5 minutesHeat up the smoked pork with a little jus and chopped spring onion Plate the rosemary salted smashed baby potatoes with portions of pulled pork atop Place pork belly towered on the base of baby potatoes and pulled porkDress with a little of the BBQ jus
SERVE and ENJOY with our recommended “Valley” Pinot Noir or “Spionkop” Dry Riesling wine
Credit Chef James Diack – Coobs Restaurant
