Recipes

Australian pork, greens, BBQ

By Chef George Wintle

Appetite for Excellence 2019 Young Chef National Finalist

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Ingredients

  • 1 5 Rib Australian pork rack
  • 1 Bunch rainbow chard
  • ½ bulb of garlic, minced
  • 1 lemon, juiced
  • 2 charred red chilli
  • 2 cloves garlic
  • 1 brown onion
  • 3 spring onions
  • 2 Granny Smith apples
  • 2 tsp fennel seeds
  • 40g Maple syrup
  • 50g brown sugar
  • 1 tablespoon smoked paprika
  • 90g tomato sauce
  • 50ml soy sauce
  • Apple cider vinegar
  • Pinch of salt
  • 1 bunch of chives, charred
  • 1 bunch of chives, blanched
  • 75ml rapeseed oil
  • 2 litres chicken stock
  • 5 shallots, peeled and chopped
  • 100ml sherry vinegar
  • 100ml red wine

Method

  1. 1.
    Pork: Preheat oven to 160 degrees. Remove ribs from rack and reserve for sauce. Roast pork on a rack in the oven until internal temperature reads 57 degrees. Remove from oven and rest. Remove skin from pork. Cut pork into 2.5cm steaks. Brush each steak liberally with BBQ sauce. Bake in oven for a further 10 minutes.
  2. 2.
    BBQ Sauce: Sweat off chili, onions and garlic until translucent Add fruit and cook until tender Add aromats and sugar until sugar has dissolved. Add remaining ingredients and cook until it becomes one mass. Blend in vita mix and pass through a fine chinois. Store at room temperature until needed.
  3. 3.
    Greens: Place pot of well season water over high heat until boiling. Blanch greens in water and refresh in iced water. Drain off all water and roughly chop greens. In a hot pan sweat off garlic and add greens. Season with lemon and salt. When serving, Dress greens with pork sauce and chive oil.
  4. 4.
    Charred Chive Oil: Blend charred and blanched chives with rapeseed oil for 4 minutes in vitamix. Pass through an oil filter and store in bottle.
  5. 5.
    Pork Sauce: In a hot pan sweat off shallots and caramelize pork bones/trim. Deglaze pan with sherry vinegar and reduce. Deglaze pan with red wine and reduce. Add chicken stock. Bring to boil and simmer for 20 minutes, skimming off any fat. Pass stock and reduce until sauce consistency.