Gary Hanna and Linda Arthur of The Cellar Door restaurant in Alexandra reveal the secrets behind one of their popular pork dishes.
1 kg pork belly
1 litre orange juice
1 litre cola
20g rosemary
20g thyme
4 cloves garlic, chopped
4 apples
50ml mint jelly
1 tsp ground ginger
175g hoisin sauce
250ml white wine
Put the pork in a roasting dish and cover with orange juice and cola mixed with the herbs and garlic. Put greaseproof paper over the pork and cover tightly with tinfoil.
Bake at 130degC for 3-4 hours. Put pork in a clean tray, cover with greaseproof paper and place a heavy weight (about 3kg) on top.
Leave in a cool place overnight.
Cut apples in half, cover with mint jelly and ginger, and bake at 180degC for 12 minutes or until cooked. Cut the pork into serving size and paint with hoisin sauce.
Put it in a roasting tin with the wine and bake at 200degC for 12-15 minutes. Serve with apples, potatoes and vegetables.
- Requested by Jo Springett of Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
