Get Ready, Brisbane …
July 6, 2016
by Jason Ford
Ford on Food
I’m off to Brisbane for two days of incredibly hard work next week … and I’m looking forward to it!
On July 16 and 17 I’ll be joining Ben’s Beef Jerky, Chinchilli, Kingsley Grove Estate, Crane’s Winery, Clovely Estate, Taste South Burnett, The Peanut Van and Bunya Cheese at Regional Flavours.
This enormous two-day event at the South Bank Parklands has become our State’s premiere foodie festival, and we’ll all be using it to promote South Burnett food and wines to a highly motivated audience.
This year, as I did last year, I’ll be treating lucky visitors to a Sticky South Burnett Pork Belly Wrap.
I created this tasty treat for Regional Flavours last year, and it proved so popular we’ve decided to give it another run this year, too.
The wrap is designed to showcase our best regional produce, and if you’re going to Regional Flavours yourself you’re welcome to drop into the South Burnett’s food alley and try it there.
But you can also make this at home – here’s how.
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The Sticky South Burnett Pork Belly Wrap will showcase the South Burnett's best foods to Brisbane foodies attending this year's Regional Flavours Festival at South Bank
Sticky South Burnett Pork Belly Wrap
- 2 tbsp palm sugar (grated)
- 2 tbsp Taste South Burnett honey
- 1.5 tbsp fish sauce
- 1 tbsp salt reduced soy sauce
- 1 tbsp Proteco peanut oil
- 2 small shallots, finely chopped
- 2 Just Aus garlic cloves, crushed
- 1 tsp ginger, peeled and finely chopped
- 1 kg Barkers Creek slow cooked pork belly, skinned and 2cm cubed
- 1 tbsp Bunya Red Farm capers
- 1 tbsp Chinchilli harissa paste
- 1.5 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp Proteco sesame oil
- 100g carrot, fine strips
- 200g cherry tomatoes, halved
- 30g spring onions, finely sliced
- 60g Peanut Van unsalted toasted peanuts, chopped
- 30g mint leaves, torn
- 30g coriander leaves, torn
- 30g bean sprouts
- 150g mesculin lettuce mix
- 6 sandwich wrap breads
- In a saucepan, combine the palm sugar, honey and 2 tablespoons of water
- Over a medium heat, bring mixture to a gentle boil, and cook unit it turns a light caramel colour (approx. 3 minutes)
- Add the fish sauce, soy sauce, and 1 tablespoon water
- Simmer for another 2 minutes and then remove from heat
- In another pan over medium heat, add the peanut oil, shallots, garlic, and ginger and fry until it starts to turn brown
- Add the cubed pork belly and continue frying until it begins to lightly caramelise
- Drain off any excess fat, add the caramel sauce to the pork and continue to cook while stirring until it becomes glazed and sticky, the put aside
- In a mortar, begin to pound the capers and palm sugar to a paste with a pestle
- While continuing to pound the mixture, add the remaining dressing ingredients
Salad and wrap assembly
- In a bowl, combine all salad ingredients, and toss with dressing
- Add warm sticky pork belly
- Divide the pork and salad mixture among the sandwich wraps and roll up
- Secure wraps with a skewer or roll in greaseproof paper to serve