Rob Budlong, executive chef of the Oak Bay Beach Hotel prepares Walker Farms Suckling Pork Rack and Crisp Belly, Beet Root Puree, Roasted Walker Farm Pear with “Hoyne Gratitude” and Candied Garlic Jus.

Suckling Pork Rack

  • 1.5 Kg Suckling Pork Rack

Pork Belly

  • 200g Boneless pork belly
  • 5g Ground Cinnamon
  • 4 Cloves Garlic
  • 8 Sprigs Thyme
  • 2 Sprig Rosemary   
  • 1 Bay Leaf    
  • 3 Star Anise
  • 6 Black Peppercorns
  • 200g Salt
  • 2L Olive Oil

Beet Root Puree

  • 50ml Grape Seed Oil
  • 50g Unsalted Butter
  • 1 Shallot, Sliced
  • 2 Bulbs Fennel, chopped
  • 2 Medium Beets, chopped
  • 100ml White Wine
  • 100ml Chicken Stock
  • 50ml Cream

Jus

  • 15ml Grape Seed Oil
  • 15g Unsalted butter
  • 2 Shallots, Sliced
  • 2 Garlic Cloves, Sliced
  • 10g Honey
  • 2 Sprigs Thyme
  • 1 Bay Leaf
  • 750ml Hoyne Brewery “Gratitude” Ale or your favourite craft ale
  • 200ml Veal Jus

Roasted Pears

  • 3 Small Pears
  • 15g Unsalted Butter
  • 15g Honey

Garnish

  • Baby Mizuna Leaves

Method

  • Preheat an oven to 110 degrees C for the pork belly and another to 190 degrees C for the rack.
  • For the pork belly, grind the cinnamon, garlic, thyme, rosemary, bay leaf, star anise and peppercorns in a food processor until crushed and aromatic. Mix with the salt. Rub the salt and spice mixture into the pork belly and let stand 24 hours.
  • Heat the olive oil in large saucepan to 90 degrees C. Rinse and pat dry the pork belly and submerge in the olive oil. Cover with parchment (cartouche) and place into the oven at 110 degrees C and cook for 60 minutes until soft.
  • For the beet root puree, heat a heavy-based saucepan over medium heat. Add the oil and butter and allow to foam without colouring. Sweat down the onion and fennel without any colour for 10-15 minutes until soft and translucent. Add the white wine and reduce until syrupy. Add the chicken stock and bring to a simmer. Cook until completely broken down and softened. Add the cream and bring it back to the boil and season with salt. Puree in a blender and emulsify smooth. Pass through a fine chinois.
  • For the jus, heat a medium sized saucepan over medium heat. Add the oil and butter and allow to foam without colouring. Add the shallots and garlic and sauté until light golden. Add the honey, thyme sprigs, bay leaf and spice and cook for a minute. Add the ale and reduce until syrupy, then add the veal jus. Bring to a simmer, cooking gently until it reaches a sauce-like consistency. Strain through a fine chinois.
  • To finish the pork belly, remove from the oven gently dry it off and place in a refrigerator until cool and set. Cut into rectangular pieces. Heat a frying pan over medium-high heat and caramelise the pork belly, skin-side down until crisp and golden.
  • To roast the pork rack, heat a medium sized frying pan over medium heat. Season the rack with salt and pepper and caramelize to start the crackling. Place in the oven at 190 degrees C and roast for 6 minutes. Remove from the oven and let stand a few minutes before carving into 1 bone chops.
  • To serve, spoon a few pools of warm beet root puree onto a plate. Arrange the caramelized pork belly and carved chops of the rack. Add the roasted pear halves, glaze with the jus and garnish with the baby mizuna leaves.