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Recipes
Kurobuta Pork With Apples
KUROBUTA PORK WITH APPLES
90 mins
6 people
A little more challenging
Ingredients
Pork
1 x 6 point frenched rack of Kurobuta Pork
50 g Murray River Salt
Apples
3 Granny Smith apples
1 cinnamon quill
2 pieces star anise
3 whole cloves
1/2 tsp freshly ground white pepper
50 g salted butter
30 ml brandy
Procedure
Pork
Pre-Heat Oven to 250
°
C
Score the skin of the pork in 5 mm increments 10 mm deep (into the fat) with a very sharp serrated knife
Rub the salt into the incisions
Place the rack into a suitable roasting tray
Wrap aluminum foil around the rack to protect the bones & end of the loin, leaving the skin exposed
Place into the oven & cook until the skin is heavily blistered (around 25-35 minutes)
Remove the foil & turn the oven down to 120
°
C
Insert the sensor between the bone & loin meat
Cook until the temperature reads 70
°C
Remove from the oven & rest for 20 minutes before carving into individual chops
Apples
Peal & quarter the apples
Heat the saute pan on induction setting 6
Add the spices to the pan & dry fry for a minute to release the oils
Add the butter & allow to foam
Add the apples & fry for 8-10 minutes until golden & starting to soften
Adjust heat as required to keep the apples frying happily
Add brandy and burn off the alcohol until glaze starts to form on apples
Serve with Pork
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