Pulled Pork Donut with Apple / Pork Belly with Sweet Potato / Pork Fillet with Pea Purée
Pulled Pork Donut with Apple / Pork Belly with Sweet Potato / Pork Fillet with Pea Purée
Preparation time:
2 hours (+ proving)
Cooking time:
2 hours
Serves:
6

Ingredients

PORK BELLY WITH SWEET POTATO (Element 1 of trio)

  • 800g sweet potatoes
  • 1 orange, sliced thickly
  • 800g piece boneless pork belly, rind scored
  • 1 tbs olive oil
  • 80ml thickened cream
  • 1 small red onion
  • chopped roasted hazelnuts, to garnish

Sauce

  • 3 tbs vegetable oil
  • 1kg chicken wings, each chopped into 3 pieces
  • 1 carrot, chopped
  • 1 brown onion, chopped
  • 1 stick celery, chopped
  • 4 cloves garlic, chopped
  • 250ml dry white wine
  • 1 litre chicken stock
  • 1 litre water
  • 25g butter, cubed

PORK FILLET WITH PEA PURÉE (Element 2 of trio)

  • 1 tbs olive oil
  • 1 tbs butter
  • 1 tbs fresh rosemary leaves
  • 600g piece pork fillet

Pickled carrots

  • 6 Dutch carrots, peeled
  • 125ml apple cider vinegar
  • 2 tbs caster sugar
  • ½ tsp salt

Pea purée

  • 500g frozen peas
  • 125ml thickened cream
  • 2 tbs finely chopped mint

PULLED PORK DONUT WITH APPLE (Element 3 of trio)

Pulled pork

  • 1 tbs olive oil
  • 1 carrot, chopped
  • 1 brown onion, chopped
  • 1 stick celery, chopped
  • 4 cloves garlic, chopped
  • 60ml apple cider vinegar
  • 400g can crushed tomatoes
  • 1 litre chicken stock
  • 800g piece boneless pork shoulder

Donuts

  • 1½ tsp dried yeast
  • 150g plain flour
  • 1 tbs caster sugar
  • ¼ tsp salt
  • 80ml warm milk
  • 1 egg, lightly beaten
  • 30g butter (room temperature), cubed
  • vegetable oil, for deep frying

Horseradish cream

  • 4 tbs horseradish cream
  • 2 tbs thickened cream

Pickled apple

  • 250ml apple cider vinegar
  • 4 tbs caster sugar
  • 1 tsp salt
  • 2 green apples, cut into 2cm cubes
  1. Method
  2. Notes

  1. PORK BELLY WITH SWEET POTATO (Element 1 or trio)
  2. Preheat oven to 220C.
  3. Place sweet potatoes and orange in base of an oven dish.
  4. Rub pork all over with oil and season with salt. Place in dish, on top of potatoes and orange, rind side up.
  5. Roast for 20 minutes. Reduce heat to 160C. Roast for about 30 minutes or until potatoes are tender.
  6. Remove potatoes from dish and return pork to oven to cook for about a further 1 hour or until meat is tender and rind is crisp. Rest for 30 minutes before cutting into squares to serve.
  7. When cool enough to handle, cut sweet potatoes in half and scoop out flesh into a processor. Process until smooth. Add cream and season. Process to combine.
  8. To make onion ‘cups’. Cut red onion in half and separate layers until you have six ‘cups’.
  9. Heat a frying pan over medium heat. Cook onion ‘cups’, turning, until charred and slightly tender, but still holding their shape. Fill cups with sauce to serve.
  10. To make sauce, heat oil in a large heavy based saucepan over medium-high heat. Add chicken wings. Cook, turning, until browned. Remove and set aside.
  11. 10. Reduce heat to medium and cook carrot, onion, celery and garlic until golden brown.
  12. 11. Return chicken to pan. Add wine and simmer until reduced by half. Stir in stock and water. Season.
  13. 12. Bring to a boil. Reduce heat and simmer until reduced and thickened to form a sauce. Strain into a clean saucepan and place over medium heat (reserve chicken wings for another use if desired). Stir in any juices from sliced pork.
  14. 13. Whisk in butter a cube at a time until sauce is smooth and glossy.
  15. 14. Serve pork belly with sweet potato purée and red onion cups filled with the sauce. Garnish with hazelnuts.
  16. PORK FILLET WITH PEA PURÉE (Element 1 or trio)
  17. To pickle carrots, cook carrots in a saucepan of boiling water for 2 minutes. Drain.
  18. Stir vinegar, sugar and salt in a small frying pan over medium heat until sugar dissolves. Remove from heat. Add carrots in a single layer and set aside to cool. Drain to serve.
  19. To make pea purée, cook peas in a saucepan of boiling salted water until tender. Drain.
  20. Transfer peas to a blender. Blend. Add cream and mint. Blend to form a smooth purée. Season.
  21. Preheat oven to 180C.
  22. To cook pork fillet, heat oil, butter and rosemary in a frying pan over medium heat. Season pork all over and add to pan.
  23. Cook, turning, until browned all over. Transfer to the oven and cook for about 5-8 minutes or until cooked as desired (exact cooking time will depend on thickness of fillet). Transfer to a warm plate and rest, lightly covered with foil, for 5 minutes. Slice thickly.
  24. Serve pork fillet with pea purée and pickled carrots.
  25. PULLED PORK DONUT WITH APPLE (Element 3 of trio)
  26. Preheat oven to 160C.
  27. To prepare pork, heat oil in a casserole dish over medium heat. Add vegetables. Cook, stirring, until vegetables are soft. Stir in vinegar, tomatoes and chicken stock. Add pork and bring to a boil.
  28. Transfer to the oven and cook, covered, for about 2 hours or until meat is very tender.
  29. Remove and set aside pork. Place dish over a medium heat and simmer until reduced to form a sauce. Strain and discard solids. Season.
  30. Using a fork, shred pork into pieces.
  31. To make the donuts, sift combined yeast, flour, sugar and salt into bowl of an electric mixer fitted with a dough hook.
  32. Mix to combine.
  33. Add combined milk and eggs. Mix to form a soft dough.
  34. With motor operating, add butter, a few cubes at a time, until incorporated.
  35. 10. Transfer dough to a lightly oiled bowl. Set aside in a warm place, covered with a clean tea towel, for about 1 hour or until doubled in size.
  36. 11. Meanwhile, to make horseradish cream, stir ingredients together. Season.
  37. 12. To pickle apple, stir vinegar, sugar and salt in a saucepan over medium heat until sugar dissolves. Remove from heat. Stir in apples and set aside to cool. Drain to serve.
  38. 13. To continue with doughnuts, punch down dough and knead for 2 minutes on a lightly floured surface.
  39. 14. Roll out until 1.5cm thick and cut out six 7cm rounds. Place on a tray lined with baking paper and set aside, covered, until doubled in size.
  40. 15. Deep fry doughnuts, in small batches, until golden and crisp. Drain on absorbent paper.
  41. 16. Fill split donuts with pulled pork. Serve with pickled apple and horseradish cream.

If you are time poor, use a pressure cooker to braise the pork shoulder.

When pickling, adjust the sweetness, acidity or salinity of the pickling liquid to suit your taste and depending on the sweetness of the fruit or vegetable you are pickling.

This recipe has been tested.

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