Roast pork belly with orange, apple, sage and garlic

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Preparation time: 5 min • Cooking time: 2 hrs
Difficulty: Easy • Serves: 4

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Ingredients

700g pork belly
1 tsp salt flakes
1 red onion (cut into 1cm slices)
1 granny smith apple (cut into 1cm slices)
1 blood orange (cut into 1cm slices)
1 small head organic garlic (cut into half)
1 small bunch sage
2 fresh bay leaves
4 whole star anise
1 cup apple juice
1.5L water

Method

1. Pre-heat your hooded barbecue on high with the hood down for 10 minutes or until it reaches 200°C. Alternatively, set the oven to 180°C with fan forced mode on.
2. Carefully remove any bones from the pork belly and discard. Dry the skin with kitchen paper towel, than using a sharp knife or a Stanley blade, cut 5 mm deep score lines 1 cm apart through the skin all the way from top to bottom.
3. Sprinkle the salt over the cuts on the skin and massage in well, and then place the pork belly into an oven tray.
4. Surround the pork with alternate slices of red onions, apples and oranges. Add the garlic and star anise, push the fresh sage and bay leaves under the sliced fruits, and then pour in the apple juice. Carefully pour the water over the fruit and vegetables (not over the Pork belly), until half of the Pork is submerged. Ensure the scored skin remains above the water level.
5. Place the tray in the barbecue or into the oven and allow to roast for 45 minutes, then turn down to 170°C and cook for a further 60 minutes, until the skin is crisp and the Pork is tender and succulent. Add more water to the tray during the cooking process as evaporation occurs. A skewer inserted through the pork’s centre should encounter no resistance.
6. Remove the Pork from the oven, loosely cover with aluminium foil and allow to rest for 10 minutes.

Spiced pulled pork sliders with red slaw

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Preparation time: 10 min • Cooking time: 4 hrs
Difficulty: Easy • Makes: 10

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Ingredients

1.5kg boneless pork shoulder
600 ml extra virgin olive oil
1 tsp sweet Spanish smoked paprika
1 whole birds eye chillies
1 lemon (zest and juice)
1 cup parsley
1 tsp salt flakes
1 tsp freshly milled black pepper
1 cup shredded white cabbage
1/2 cup shredded red cabbage
1 golden delicious apple (shredded)
1 carrot (peeled and grated)
1/2 cup continental parsley (shredded)
1/2 cup kewpie mayonnaise
10 dinner rolls or small brioche buns

Method

1. Combine in a blender the olive oil, paprika, chillies, lemon zest, juice, parsley and seasoning. Place the pork onto a roasting tray and rub the marinade all over the meat.
2. Pre-set the oven to 230°C and when it reached that temperature, place the pork in the centre of the oven. Turn down the temperature to 150°C and allow to cook for one hour, basting several times.
3. Cover with aluminium foil and continue cooking for three more hours (basting every half hour) or until the meat can be pulled apart with two spoons. Remove and allow to rest for 30 minutes.
4. Combine together the cabbages, apple, carrot and parsley. Fold in a little mayonnaise and set aside.
5. Lightly toast the cut buns, top each with a little mayonnaise, the slaw and the pulled pork.

Jerk spiced Beef oyster blade, carrot puree and onions

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Preparation time: 15 min • Cooking time: 1 hr
Difficulty: Easy • Serves: 4

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Dry Ingredients

1 kg oyster blade (centre connective tissue removed)

For the jerk dry rub:
1 tbsp ground allspice
1 tbsp dried thyme leaves
1.5 tbsp salt flakes
1 tbsp dark brown sugar
3 tsp cayenne pepper
2 tbsp onion powder
2 tsp ground black pepper
2 tsp garlic powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon

General Ingredients

4 small parsnips
50ml extra virgin olive oil
2 bunches baby Dutch carrots
4 baby beetroots
4 small red onions
1/2 cup nastursham leaves
4 sprigs micro parsley

Method

1. Rub the trimmed oyster blade steaks with a little of the jerk spice rub. Cover and keep under refrigeration until required.
2. Prepare the carrot puree by boiling the peeled and diced carrots (keeping 4 whole and boiled). Puree the cooked diced carrots until smooth, season well and keep warm. Cut the four uncut carrots into four even pieces.
3. Peel, halve and core the parsnips, brush with a little oil and roast for 15 minutes at 180°C or until cooked. Top and tail the beetroots, boil until tender, cool and rub off the skins. Slice, keep warm and set aside.
4. Cut the unpeeled red onions in half. Place a frypan onto the heat with a little olive oil. Place the onions, cut side down, grill until golden, then place the pan into a hot (180°C) oven. Cook for 10 minutes or until the onions are tender. Remove and carefully take out the grilled ring segments. Season and set aside.
5. Heat a heavy frypan and add a little olive oil. Grill the oyster blade portions on all sides until medium rare. Remove and allow to rest for 5 minutes.
6. Place 3 tablespoons of the carrot puree onto a warmed plate. Place on two parsnip halves between each carrot mound. Add on three onion rings, beetroot slices and four carrot sections.
7. Cut the rested steaks into halves, place onto the plates and finish with the herbs and a little olive oil.