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Pork Belly roll stuffed with whiskey infused smoked apple cranberry and walnut stuffing

Pork Belly roll stuffed with Whiskey infused, smoked apple, cranberry and walnut stuffing served with Vegetable chips, Mushroom and Kale Risotto, Pomagranate Molasses and Slow Cooked Candied Apple pieces (Feeds 6 people)

Pork Belly Roll

Ingredients

1.5 kg De-boned pork belly 
15g G Honey 
Salt & Freshly ground Black Pepper to taste 

For the filling 

500g Apples 
125g Wood Chips 
75g Dried Cranberries 
50 ml Whiskey
50 g Whole Walnuts, Roasted 

Method 

For the filling 
Peel and core and quarter the apples, place in a bowl of water with a teaspoon of lemon juice. Pat dry and place on a wire rack set above the wood chips. Smoke the apples for 25 minutes (over direct heat) 
Soak the Cranberries in the Whiskey. 
Roughly chop the roasted walnuts. 
Once the apples have been smoked, roughly chop then, be careful not to squash the apples too much. Drain the cranberries and reserve the Whiskey. Add the cranberries and Walnuts to the apples and stir in gently, again don’t squash the apples too much. 
Place the filling aside.  

For the Pork Belly. 

Rinse and dry the Pork Belly well. Score the Skin as desired.  
Place the Belly skin side down and rub in the honey on the inside/flesh side well. Season with salt and pepper.  
Place the filling on one side of the Belly and roll up.  
Truss the Belly neatly with 2 cm increments. 

Dry the skin side again and sprinkle with salt and pepper 
Place the Pork Belly roll into a lightly oiled roasting dish. 
Roast in a pre-heated oven at 180⁰C for 45 to 60 Minutes, until the Skin is crisp and the belly is fully cooked. 

Game Chips

Ingredients 

3 Carrots 
2 Beetroots

Oil to deep fry 

Method 

Wash and Peel the Carrot and Beetroot. 
Using a vegetable Peeler, cut the carrot and beetroot into slithers/ribbons. 
Heat the oil in a heave based saucepan or large pot to 180⁰C 
Start with the carrots, and working in batches. 
Deep fry the carrot ribbons until they start to lightly brown, about 3-4 minutes. They will not be crisp at this point. Do not concern yourself as this is normal. They will crisp up as they cool. 
Place the carrot crisps on a sheet of kitchen paper to drain.  
Once all of the carrots have been fried, do the beetroot in the same way. 
Reserve the chips to serve later. 

Mushroom and Kale Risotto

Ingredients 

12g Butter
15Ml Vegetable oil 
300g Arborio Rice (Risotto Rice) 
2 Shallots, or 1 large onion finely chopped
1 Clove of Garlic, minced
2 cm Piece of Ginger, minced
¼ Red Chilli, seeded and finely chopped
Whisky reserved form re-hydrating the Dried Cranberries from the pork belly roll. 
300g Button mushrooms, sliced
150g Washed and shredded kale
1.2 L Very good vegetable stock 
Salt and freshly ground black pepper to taste 
15g Grated Parmesan cheese
4 drops Sesame oil

Method

Heat a large heavy base frying pan over medium low heat
Add the butter and oil and heat well. 
Add the onion and sauté until translucent, add the ginger, Garlic and chilli and continue to sauté for approx. 5 minutes. Add the Whiskey, mushrooms and kale, and cook until the whiskey has evaporated completely. 
Add the Rice and toast for about 2 minutes or until the rice starts to smell nutty. 
Now add the hot stock a little bit at a time, just enough to cover the rice and gently simmer until the stock has been absorbed, keep adding the stock until the rice is cooked al dente. 
Once the rice is cooked remove from the heat and stir in the parmesan and the sesame oil. 
Serve immediately. 

Slow Cooked Candied apple Brunoise Garnish


Ingredients 

1 Granny smith apple 
250 ml water 
250g Granulated white sugar 
1 stick Cinnamon 

Method  

Peel, core and quarter the apple. Place in a bowl of water with a teaspoon of lemon juice. 
In a heavy based saucepan, combine the water, sugar and cinnamon. Heat slowly over low heat. Just to dissolve the sugar. Once the sugar has dissolved, remove from the heat. 
Dry the apple quarters well and place in an oven proof dish 
Cover the apple quarters in the stock syrup (sugar, water and cinnamon solution) 
Cover the dish with tin foil and bake in a pre-heated oven at 180⁰C for 20 minutes without stirring. 
After 20 minutes, remove the tin foil and bake for a further 20 to 30 Minutes. 
Once the apples are completely transparent, remove them from the oven. Then remove them, very carefully and gently, from the remaining syrup. 
Place the apple quarters on a cooling rack and leave to cool completely. 
Once the apples are cool, cut into 5mm cubes and reserve for garnish. 
Scatter a few cubes around the plate after dishing up the main components.
Pomegranate Molasses

This can be bought from any Dischem or good Health Food Shop and can be drizzled around the plate for an attractive garnish.

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