Ingredients

Bundaberg Small Batch Rum                                            2 tbsp

Grapeseed Oil                                                                   1 tbsp

Dates, finely chopped                                                               2

Onion, finely chopped                                                              ½

Pork Belly, cubed 2 cm by 2 cm                                                8

Cinnamon Stick                                                                         1

Plain Flour                                                                             60g

Vegetable Oil, for frying                                                     ½ cup

 

Bundaberg Small Batch Rum                                            150ml

Pork Belly, cubed 4 cm by 4 cm                                                2

Condensed Milk                                                                 1 tbsp

Ground Cinnamon                                                               1 tsp

Apple, roughly chopped                                                           ½

Onion, roughly chopped                                                           ½

 

Pork Belly, skin removed                                                     100g

Ground Cinnamon                                                               1 tsp

 

White Vinegar                                                                      125g

Caster Sugar                                                                         50g

Cinnamon Stick                                                                         1

Apple, peeled and cut into 2cm cylinders                                  1

 

Butter                                                                                     30g

Onion, chopped                                                                         1

Apple, roughly chopped                                                            1

Onion, roughly chopped                                                            1

Milk                                                                                      100g

Dates, roughly chopped                                                            4

White Vinegar                                                                    1 tbsp

 

Bundaberg Small Batch Rum                                            250ml

Onion, roughly chopped                                                           ½

Date, roughly chopped                                                              1

Cinnamon Stick                                                                         1

Butter, cubed                                                                         50g

 

 

Corn Cob, husks peeled and reserved                                125g

Grapeseed Oil                                                                   2 tbsp

Ground Cinnamon                                                               1 tsp

Butter                                                                                    1 sp

 

Green Corn Husks, sliced in 1cm batons                                  4

Butter                                                                                   150g

Directions

Step 1 Preheat oven to 200oC and turn on pressure cooker to a browning setting. 

Step 2 For spiced pork, add oil, onion and dates to the preheated cooker and sweat off while stirring for 3 minutes.

Step 3 Deglaze pan with 2 tbsp of Bundaberg Small Batch Rum.

Step 4 Score the pork skin and place into cooker.

Step 5 Cover with water and add cinnamon stick.

Step 6 Cook on high for 30 minutes, remove and set aside to cool.

Step 7 For the roast pork, score the pork skin and cover with a mixture of condensed milk and cinnamon.

Step 8 Place apples and onions in a deep roasting dish.

Step 9 Remove pork pieces from the fridge and wash off the condensed milk.

Step 10 Pat pork dry, season with salt and place on top of the apples and onions.

Step 11 Add 150ml of Bundaberg Small Batch Rum and roast in oven for 30 minutes.

Step 12 Increase oven to 250oC and cook until skin has crisped, about 10 minutes.

Step 13 Remove from oven and set aside in roasting dish to rest.

Step 14 For the pork floss, heat oil in a medium saucepan to 190oC.

Step 15 Deep fry pork belly until deep golden brown and crispy.

Step 16 Remove from oil, drain on paper towel and set aside to cool.

Step 17 Shred cooled meat with two forks, season with cinnamon and salt. Set aside.

Step 18 For pickled apple, place vinegar, sugar and tbsp water into a small saucepan over medium heat and stir until dissolved. Set aside to cool.

Step 19 Peel apple and cut cylinders of apple using a 2cm round cutter.

Step 20 Place apple into the cooled pickling mixture and set aside in fridge.

Step 21 For the date and onion puree, combine butter, apple and onion in a small saucepan and cook over low heat for 6-8 minutes or until softened.

Step 22 Add milk, dates and vinegar. Cook for 2-3 minutes or until dates soften.

Step 23 Blend mixture in a food processor until smooth. Season and set aside.

Step 24 For the sauce, combine 250ml Bundaberg Small Batch Rum, onion, dates and cinnamon in a saucepan and reduce for 2/3.

Step 25 Add ½ cup water and cooking cooking for 1-2 minutes or until slightly reduced again.

Step 26 Strain then whisk in cubed butter gradually to emulsify. Season and set aside.

Step 27 For charred corn, rub oil, cinnamon, butter and salt on the corn.

Step 28 Heat a griddle pan and grill corn until charred and tender on all sides.

Step 29 Cut kernels from the cob, season and set aside.

Step 30 For the burnt husk butter, place corn husks on a baking tray lined with baking paper and bake in oven for 8-10 minutes or until just blackened.

Step 31 Meanwhile, melt butter in a small saucepan until brown, but not burnt. Remove from heat and add in blackened husks.

Step 32 Blitz with a stick blender to a fine sauce consistency. Set aside, keeping warm.

Step 33 To finish the spiced pork, combine flour, ground cinnamon and salt in a bowl with pork. Toss well to coat evenly then deep fry for 3-5 minutes or until golden and crisp.

Step 34 Remove from oil and set aside on paper towel to drain.

Step 35 To serve, smear date and onion puree onto two serving plates. Top each with 2 cubes of spiced pork, sliced roast pork, scattered pork floss and a sprinkle of charred corn kernels. Add onions from the roast pork tray and drizzle with burnt husk butter. Slice the pickled apple cylinders into smaller portions and place around the plate. Serve with sauce on the side.