Roast Pork with Apple and Sage Stuffing

Ingrediants
1 piece pork loin
1 tbsp Olive oil
3 apples
200 gm chestnuts
12 shallots
1/2 cup sage leaves
350ml dry cider

Stuffing
20 ml olive oil
10 gm butter
4 shallots finely chopped
4 apples
125 ml dry cider
50ml cider vinegar
20 gm caster sugar
2 tbsp torn sage leaves

Method
1. Preheat oven to 250 degrees. For stuffing, heat oil and butter in a pan. Add shallots and stir till tender. Add apple, cider, vinegar and sugar and stir till apple is tender and mixture is thick. Season to taste. stir through Sage and cool

2. Score pork skin with knife and place skin side down. Spread stuffing and roll. Tie with string
3. Drizzel with oil.
4. Scatter apple, chestnut, shallot and sage around base and add cider. Season to taste
5. Roast for 30 mins until crackling form
6. Reduce heat to 150 and cook till just through (12-15min)

Twice Cooked Pork

Ingredients :
Pork
spring onion
ginger

1 tsp chilli bean paste
1 tsp black bean sauce
hoisin sauce
chilli flakes
Leek
1 tsp chilli powder
chicken powder
chilli oil

sugar
shao xing wine
dark soya sauce
salt

Method :-
1. boil pork, spring onion and ginger for 30 mins
2. cut into thin slices
3. add oil in pan
4. Fry pork slices. Leave aside to cool
5. heat oil and fry chilli bean paste, black bean sauce, chilli powder
6. add in pork and stir fry
7. Add in shao xing wine, dark soya sauce, white part of leek and stir fry
8. add in some sugar, chicken powder, green part of leek
9. add in chilli oil (80 gms)
10. serve

Sweet and sour pork

Ingredients (serves 4)
1/2 cup (70g) cornflour
1/3 cup (50g) plain flour
1 tsp salt
2 eggs
2 tbs water
500g pork scotch fillet, cut into 1.5cm pieces
Oil, to fry
Steamed rice, shallots and coriander leaves, to serve
Sweet & sour sauce
1 tbs peanut oil
1 green capsicum, chopped
1 carrot, sliced
1 garlic clove, crushed
1/2 cup (115g) caster sugar
1/2 cup (125ml) white vinegar
1 tbs soy sauce
2 tbs cornflour
425g can pineapple pieces in natural juices, drained

Method
1. For the sauce, heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for 3 minutes. Stir in the sugar, vinegar, soy sauce and 1 cup (250ml) water until sugar dissolves. Combine the cornflour and 2 tbs water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Set aside.

2. Combine the cornflour, plain flour, salt, eggs and 2 tbs water. Coat half the pork in the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.

3. Combine pork and sauce. Serve with rice, shallots and coriander.