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Sticky Pork, Smoked Corn and Pickled Apple

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 200C. Preheat pressure cooker to browning setting.
  • For the Sticky Pork, add oil, pork, onions, dates and cinnamon to the preheated pressure cooker and cook for 3-4 minutes to brown. Deglaze with rum, add apple, 2 cups water and salt and pepper. Cook on high pressure for 40 minutes. Once ready, remove pork and set aside to rest. Reserve cooking juices.
  • Meanwhile, for the Date and Onion Sauce, take 2 cups of the reserved cooking liquid and place into a frypan over medium heat. Reduce by 2/3 and set aside. Place oil into a separate frypan over medium heat, add onions and dates and cook until soft. Add sugar, vinegar and 1 cup water and reduce to a sticky glaze. Whisk sticky glaze into the reserved reduced cooking liquid and simmer for 1 minute. Remove from heat and transfer to a serving jug.
  • For the Roasted Pork, season pork and place, skin side up, in small roasting dish. Add rum and 1 cup water to the roasting dish. Place into the oven and roast until golden and crispy on top, about 30 minutes. Remove from oven and set aside to rest.
  • For the Apple Skins, place apple skins onto a baking tray lined with baking paper. Season with cinnamon and sugar and bake until crisp, about 8-10 minutes. Remove from oven and set aside.
  • For the Apple Pickle, combine ingredients in a bowl and set aside to pickle.
  • For the Corn Puree, remove kernels with a knife and set aside 2 tablespoons of kernels to fry as garnish. Place remaining kernels in a saucepan with onion, vinegar, and condensed milk. Bring to the boil then reduce heat and cook until softened, about 3 minutes. Strain and place in a blender with butter and puree until smooth. Season to taste then pass through a fine sieve and place into a serving jug. Cover jug with cling film. Insert the hose of a smoking gun then light smoking chips and allow the bowl to fill with smoke. Remove smoking gun hose and seal jug tightly. Set aside to smoke for 5 minutes. Repeat this process once again, then uncover and set aside.
  • For the Crispy Corn, heat oil in a small saucepan to 190C. Fry reserved corn kernels for 1 minute, then remove from oil. Season and set aside on paper towel.
  • To serve, spread some Corn Puree onto serving plates. Add Sticky Pork and Roasted Pork. Top with Apple Pickle, Apple Skin and Crispy Corn. Serve Date and Onion Sauce on the side.

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