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Agave Ginger Cider Pork Belly

Equal 2nd Place – 2020 home cooking comp recipe  – By Minh Chu

Ingredients

500g pork belly

2 large cloves garlic

3 cm piece of ginger, sliced

3 spring onions, cut into 10cm pieces

1 cup Sydney Brewery Agave and Ginger Cider

1/2 cup nashi, pureed

2 tablespoons of Gochujang

1 tablespoon of soy sauce

Method

  1. Heat a pot that is large enough to lay the pork belly flat over medium-high heat until it is hot. Lay the pork belly, skin side down and brown for 2-3 minutes. If you are not using a non-stick pan, add a tablespoon of oil before searing skin side.
  2.  Brown the remaining sides of the pork. Once the pork has been seared, add the garlic, ginger and spring onions to infuse into the oil/rendered fat from the pork.
  3. Add the cider, pureed nashi, gochujang and soy sauce and bring to the boil, making sure to dissolve the gochujang.  Turn the pork belly a couple of times.
  4.  Turn the heat down to a simmer and put the lid on the pot. Braise the pork for 90 minutes. Turn the pork a couple of times to season the pork in the braising liquid evenly.
  5. When the pork is tender, remove it from the pot and keep it covered so it doesn’t dry out.
  6.  Discard the spring onion, ginger and garlic from the braising liquid. Strain the braising liquid through a sieve into a shallow fry pan.
  7.  Reduce the braising liquid over high heat until it is thick and shiny. 
  8.  Slice the pork belly to serve with the reduced braising liquid.
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Dark Lager Braised Beef Cheeks with Cheesy IPA Mash & Beery Onions – 2020 WINNER

1st Place

Dark Lager Braised Beef Cheeks with Cheesy IPA Mash & Beery Onions – Dan Harrison

 

Braised Beef Cheeks

Ingredients

2 Beef Cheeks, sinew removed

1 Bottle Sydney Brewery Darlo Dark

2 small Garlic Cloves, slightly crushed with the flat of a knife

1 Bay Leaf

5 sprigs Fresh Thyme

1 tbsp Olive oil

750mL Beef Stock

 

Method

  1. Place the beef cheeks, beer, garlic & herbs in a bowl. Cover and leave to marinate in the fridge overnight.
  2. Preheat the oven to 140C
  3. Remove the cheeks from the marinade and pat dry. Place olive oil in a medium casserole over a high heat. Add the beef cheeks and caramelise well on both sides.
  4. Add the marinade back into the cheeks along with the beef stock. Bring to the boil, cover & transfer to the oven. Cook for 4 hours until the beef is tender.
  5. Once the beef is cooked remove from the pot and rest. Remove and discard the herbs and garlic. Place the casserole back over a high heat to reduce the liquid rapidly to a syrupy glaze.
  6. Add the beef cheeks and stir gently to coat. Keep warm until ready to serve.

Cheesy IPA Mash

Ingredients

800g Red Washed Potatoes, peeled & chopped into large chunks

20g Unsalted Butter

20g Plain Flour

½ Cup Sydney Brewery Pyrmont Rye IPA

¼ Cup Thickened Cream

150g Mature Cheddar, coarsely grated

1 tsp Dijon Mustard

1 tsp Wholegrain Mustard

1 tsp Worcestershire Sauce

 ½ tsp Smoked Paprika

3 Spring Onions, finely sliced

Method

  1. Place the beef cheeks, beer, garlic & herbs in a bowl. Cover and leave to marinate in the fridge overnight.
  2. Preheat the oven to 140C
  3. Remove the cheeks from the marinade and pat dry. Place olive oil in a medium casserole over a high heat. Add the beef cheeks and caramelise well on both sides.
  4. Add the marinade back into the cheeks along with the beef stock. Bring to the boil, cover & transfer to the oven. Cook for 4 hours until the beef is tender.
  5. Once the beef is cooked remove from the pot and rest. Remove and discard the herbs and garlic. Place the casserole back over a high heat to reduce the liquid rapidly to a syrupy glaze.
  6. Add the beef cheeks and stir gently to coat. Keep warm until ready to serve.

Beery Onions

Ingredients

1 medium Brown Onion, finely sliced

2 tbsp Olive Oil

15g Unsalted Butter

1 tbsp Soft Brown Sugar

½ Cup Sydney Brewery Lovedale Lager

 

Method

  1. Place the beef cheeks, beer, garlic & herbs in a bowl. Cover and leave to marinate in the fridge overnight.
  2. Preheat the oven to 140C
  3. Remove the cheeks from the marinade and pat dry. Place olive oil in a medium casserole over a high heat. Add the beef cheeks and caramelise well on both sides.
  4. Add the marinade back into the cheeks along with the beef stock. Bring to the boil, cover & transfer to the oven. Cook for 4 hours until the beef is tender.
  5. Once the beef is cooked remove from the pot and rest. Remove and discard the herbs and garlic. Place the casserole back over a high heat to reduce the liquid rapidly to a syrupy glaze.
  6. Add the beef cheeks and stir gently to coat. Keep warm until ready to serve.
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