MasterChef - Drunken Pork Belly

Ingredients

Bundaberg Small Batch Rum                                            300ml

Pork Belly                                                                            350g

Green Apple, cut into wedges                                                   1

Cinnamon Stick                                                                         1

Dates, roughly chopped                                                            2

 

Bundaberg Small Batch Rum                                            300ml

Condensed Milk                                                                 1 tbsp

Butter                                                                                 1 tbsp

Cream                                                                                  30ml

Date, finely chopped                                                                 1

 

Green Apple, half diced, half julienned                                     1

Vinegar                                                                           1/3 Cup

 

Green Apple, cut into wedges                                                   1

 

Butter                                                                                 1 tbsp

Onion, chopped                                                                         1

Corn Cobs                                                                                 3

Milk                                                                                   ½ Cup

Smoking Chips                                                                    1 tsp

 

Salt and Pepper to taste                                                            -

Directions

Step 1 Preheat over to 230oC and turn on pressure cooker to high.

Step 2 Score the skin of the pork belly and place into the pressure cooker.

Step 3 Add 300ml Bundaberg Small Batch Rum, 300ml water, apple wedges and cinnamon stick.

Step 4 Seal and cook on high pressure for 30 minutes.

Step 5 For the caramel sauce, place the remaining 300ml Bundaberg Small Batch Rum into a small pan over a high heat until reduced.

Step 6 Add condensed milk, butter, cream and chopped dates.

Step 7 Reduce until thickened then pass through a sieve and set aside.

Step 8 Bring a small sauce pan of water to simmer over low heat.

Step 9 Combine diced and julienne apples in a bowl with the vinegar. Set aside.

Step 10 Add apple wedges and cook until soft but shapely for 10-15 minutes. Drain and set aside.

Step 11 To make corn and onion soubise, heat butter in a fry pan over medium heat.

Step 12 Add onions and cook, stirring until softened but not browned. Set aside in medium bowl.

Step 13 Place corn cobs on a plate and microwave until just tender for 2-3 minutes.

Step 14 Slice two strips of kernels off the cobs and set aside for plating.

Step 15 Slice the remaining off the cobs and add to the bowl with the softened onions.

Step 16 Cover bowl with cling firm and insert hose of a smoking gun.

Step 17 Light smoking gun chips and fill the bowl with smoke. Seal tightly and set aside for 15 minutes.

Step 18 Uncover the bowl and transfer mixture into a food processor. Blitz until smooth.

Step 19 Press through a fine sieve, season and set aside.

Step 20 To serve, portion pork belly into four pieces.

Step 21 Spread the soubise onto each plate and top with a portion of pork belly.

Step 22 Add the reserved corn kernels and top with the drained pickled apple.

Step 23 Serve with caramel sauce on the side.