Recipes

Barbequed Australian pork loin glazed with Geraldton wax, burnt apple, witlof and smoked sour cream

By Chef James Cole-Bowen

Appetite for Excellence 2019 Young Chef National Finalist

 

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Ingredients

Pork

  • 650g Australian pork loin skin on
  • 100ml Vegetable oil
  • 100g salt flake for whole dish
  • 1kg charcoal

Geraldton Wax Glaze

  • 300ml apple cider vinegar
  • 300g sugar
  • 300ml white soy sauce
  • 1 punnet (50g) Geraldton Wax

Burnt Apple Puree

  • 1000g Granny Smith apple
  • 50ml apple cider vinegar
  • 100g butter

Pickled Red Witlof

  • 4ea Red Witlof
  • 50ml apple cider vinegar
  • Vac Bag

Apple Discs and Geraldton Wax

  • 1 granny smith apple (200g)
  • 12 tips Geraldton wax

Smoked sour cream

  • 400g sour cream
  • 10g Apple wood smoking chips

Method

  1. 1.
    Pork: For the pork, get coals lit over a gas burner first then, penetrate the skin with multiple small holes and trim off any sinew or excess flesh and then rub it with oil and salt and cook it skin side down raised on a few racks on a small charcoal barbeque. Cook on the skin until the crackling has rendered and is delicious and crispy about 30 mins, then flip the pork on a higher heat cook the flesh side while glazing with the Geraldton wax glaze, and rest, just before service give it another quick baste over the charcoal before carving into 4 portions.
  2. 2.
    Geraldton Wax Glaze: For the glaze combine the cider vinegar, white soy and sugar in a pan and reduce to about 200ml and add in the bruised/ chopped Geraldton wax and steep for 15 mins and then strain and really push the wax against the sieve.
  3. 3.
    Burnt Apple Puree: For the puree burn the apples on a baking rack over a gas burner until black and almost cooked on the outside and inside still just raw, puree in Vitamix with a few small knobs of butter and season with salt and cider vinegar
  4. 4.
    Smoked Sour Cream: smoke the sour cream in a covered bowl with a small portable smoker with apple wood chips.
  5. 5.
    Pickled Red Witlof: Vac the witlof with cider vinegar and compress on full vac.
  6. 6.
    Apple Discs and Geraldton Wax: Slice the apple on a mandolin to about 1mm, and cut out small discs using ring cutters