Are you looking to cook something other than the traditional turkey or roast pork and crackling?
Ash Martin, Head Chef of Homage Restaurant at Spicers Hidden Vale is a master of slow cooking meats on their coal-fired oven. So, it only makes sense that we asked him for an easy to cook a non-traditional recipe that is a little bit different.
Coal Roasted Pork Collar, Pork Fat Emulsion, Davidson Plum
Pork brine and roasting
10 cups cold water
5 cups table salt
5 cups brown sugar
5 sprigs thyme
2tsp black peppercorns
2tsp whole cloves
5 cups apple cider
5 cups apple juice
3kg pork collar
Heat water, salt and sugar until the salt and sugar have dissolved.
Add the thyme, peppercorns, cloves, cider and apple juice then place in the fridge until cold.
When cold, add the pork collar ensuring it is completely covered.
Leave to brine for 24 hours.
Place onto a spit or coal grill for 6 hours until the pork is tender.
Allow to rest before carving.
1kg Davidson plum
500ml water, boiling
¼ cup icing sugar
Blanch the plums in boiling water for 20 seconds then refresh in ice cold water.
Peel the skin off the plums and remove the seed.
Place plums and icing sugar in a blender then blitz until smooth.
Spread 1 cup of the Davidson plum dressing onto parchment paper.
Place into a dehydrator or very low oven until crispy.
When cool, break into small shards.
Note: Any variety of plums can be used however the icing sugar may need to be adjusted to taste.
Pork fat emulsion
¼ cup salt
1kg pork back fat
500ml water, room temperature
Rub the ¼ cup of salt onto the pork fat. Rest for approx 2 hours.
Roast on high heat until all the fat has rendered. It should taste like salty roasted pork.
Cool to room temperature
Place the pork fat, the pinch of salt and pepper into the blender then blitz.
Slowly add the 500ml water until it has emulsified and formed a soft and silky dressing.
Slice the coal roasted pork collar.
In a bowl, place 1 tablespoon of the Davidson plum dressing.
Top with a slice the coal roasted pork collar.
Cover the pork in the pork fat emulsion.
Garnish with Davidson plum crisps.