Ingredients

Bundaberg Small Batch Rum                                            350ml

Grape Seed Oil                                                                  3 tbsp

Pork Belly                                                                      200g x 2

Onion, quartered                                                                       1

Dates, finely chopped                                                                4

Ground Cinnamon                                                             1 tbsp

Apple, diced                                                                             ½

 

Reserved Cooking Liquid from Sticky Pork                     2 Cups

Oil                                                                                        2 tsp

Onion, sliced                                                                            ½

Ground Cinnamon                                                               1 tsp

Dates, chopped                                                                         4

Caster Sugar                                                                     2 tbsp

Vinegar                                                                              2 tbsp

Apple, skin and cut into matchsticks                                         1

Ground Cinnamon                                                              ½ tsp

Caster Sugar                                                                      ½ tsp

White Vinegar                                                                    125ml

Sugar                                                                                ½ Cup

 

Corn Cobs                                                                                 3

Onion, diced                                                                              1

Vinegar                                                                              2 tbsp

Condensed Milk                                                                 3 tbsp

Butter                                                                                     40g

 

Salt and Pepper to taste                                                            -

Directions

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

Step 2 For the Sticky Pork, add 2 tbsp grapeseed oil, 200g pork, onions and cinnamon to pressure cooker. Cook for 3 to 4 minutes or until browned.

Step 3 Deglaze with 100g Bundaberg Small Batch Rum.

Step 4 Add the diced apple, 2 cups water and season.

Step 5 Cook on high pressure for 40 minutes.

Step 6 Remove pork and set aside to rest. Reserve cooking juices.

Step 7 For the date and onion sauce, take 2 cups of reserved cooking juices and place into frypan over medium heat.

Step 8 Reduce by 2/3 and set aside.

Step 9 Heat oil into a separate frypan over medium heat.

Step 10 Add onions and dates and cook until soft.

Step 11 Add sugar, vinegar and 1 cup of water and reduce to a sticky glaze.

Step 12 Whisk sticky glaze into reserved cooking juice and simmer for 1 minute.

Step 13 Remove from heat and transfer to a serving jug.

Step 14 For the roasted pork, season and place 200g pork skin side up in a small roasting dish.

Step 15 Add 250ml Bundaberg Small Batch Rum and 1 cup of water to the roasting dish.

Step 16 Roast in oven for 30 minutes or until golden and crispy on top.

Step 17 Remove from oven and set aside.

Step 18 Place apple skins onto a tray lined with baking paper. Season with cinnamon and sugar.

Step 19 Bake for 8-10 minutes or until crisp. Set aside.

Step 20 For pickled apple, combine apple matchsticks, white vinegar, sugar and water in a bowl. Set aside.

Step 21 For the corn puree, remove kernels with a knife and set aside 2 tbsp to fry as a garnish.

Step 22 Place remaining kernels in a saucepan with onion, vinegar and condensed milk.

Step 23 Bring to boil, then reduce heat and cook for 3 minutes or until softened.

Step 24 Strain and place in a blender with butter and puree until smooth.

Step 25 Season to taste, then pass through a fine sieve into a serving jug.

Step 26 Cover jug with cling film. Insert the hose of a smoking gun, light the smoking chips and allow the bowl the fill with smoke.

Step 27 Remove smoking gun, tightly seal and set aside for 5 minutes.

Step 28 Repeat the smoking process again, then set aside uncovered.

Step 29 For the crispy corn, heat grapeseed oil into a small saucepan to 190oC. Fry reserved corn kernels for 1 minute, then remove from oil.

Step 30 Season and set aside on a paper towel.

Step 31 To serve, spread corn puree onto serving plates. Layer the sticky pork and roasted pork. Top with apple pickle, apple skin and crispy corn.

Step 32 Serve immediately with date and onion sauce on the side.