{"id":150868,"date":"2016-07-06T21:20:33","date_gmt":"2016-07-06T11:20:33","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=150868"},"modified":"2020-06-29T20:38:32","modified_gmt":"2020-06-29T10:38:32","slug":"get-ready-brisbane","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2016\/07\/06\/get-ready-brisbane\/","title":{"rendered":"Get Ready, Brisbane &#8230;"},"content":{"rendered":"<p><a href=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg\"><img loading=\"lazy\" class=\"alignright size-full wp-image-77803\" title=\"Ford On Food\" src=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg\" alt=\"\" width=\"210\" height=\"350\" srcset=\"https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg 210w, https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d-180x300.jpg 180w\" sizes=\"(max-width: 210px) 100vw, 210px\" \/><\/a><strong>July 6, 2016<\/strong><\/p>\n<p><strong>by Jason Ford<\/strong><br \/>\n<strong><a href=\"http:\/\/fordonfood.com.au\/\" target=\"_blank\">Ford on Food<\/a><\/strong><\/p>\n<p>I&#8217;m off to Brisbane for two days of incredibly hard work next week &#8230; and I&#8217;m looking forward to it!<\/p>\n<p>On July 16 and 17 I&#8217;ll be joining Ben&#8217;s Beef Jerky, Chinchilli, Kingsley Grove Estate, Crane&#8217;s Winery, Clovely Estate, Taste South Burnett, The Peanut Van and Bunya Cheese at Regional Flavours.<\/p>\n<p>This enormous two-day event at the South Bank Parklands has become our State&#8217;s premiere foodie festival, and we&#8217;ll all be using it to promote South Burnett food and wines to a highly motivated audience.<\/p>\n<p>This year, as I did last year, I&#8217;ll be treating lucky visitors to a Sticky South Burnett Pork Belly Wrap.<\/p>\n<p>I created this tasty treat for Regional Flavours last year, and it proved so popular we&#8217;ve decided to give it another run this year, too.<\/p>\n<p>The wrap is designed to showcase our best regional produce, and if you&#8217;re going to Regional Flavours yourself you&#8217;re welcome to drop into the South Burnett&#8217;s food alley and try it there.<\/p>\n<p>But you can also make this at home &#8211; here&#8217;s how.<\/p>\n<h2 style=\"text-align: center;\"><strong>* * *<\/strong><\/h2>\n<figure id=\"attachment_150869\" aria-describedby=\"caption-attachment-150869\" style=\"width: 620px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2016\/07\/20160706-stickyporkwrap.jpg\"><img loading=\"lazy\" class=\"size-full wp-image-150869\" title=\"20160706-stickyporkwrap\" src=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2016\/07\/20160706-stickyporkwrap.jpg\" alt=\"\" width=\"620\" height=\"385\" srcset=\"https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2016\/07\/20160706-stickyporkwrap.jpg 620w, https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2016\/07\/20160706-stickyporkwrap-300x186.jpg 300w\" sizes=\"(max-width: 620px) 100vw, 620px\" \/><\/a><figcaption id=\"caption-attachment-150869\" class=\"wp-caption-text\">The Sticky South Burnett Pork Belly Wrap will showcase the South Burnett&#39;s best foods to Brisbane foodies attending this year&#39;s Regional Flavours Festival at South Bank<\/figcaption><\/figure>\n<h2><strong>Sticky South Burnett Pork Belly Wrap<\/strong><\/h2>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>Pork<\/strong><\/p>\n<ul>\n<li>2 tbsp palm sugar (grated)<\/li>\n<li>2 tbsp Taste South Burnett honey<\/li>\n<li>1.5 tbsp fish sauce<\/li>\n<li>1 tbsp salt reduced soy sauce<\/li>\n<li>1 tbsp Proteco peanut oil<\/li>\n<li>2 small shallots, finely chopped<\/li>\n<li>2 Just Aus garlic cloves, crushed<\/li>\n<li>1 tsp ginger, peeled and finely chopped<\/li>\n<li>1 kg Barkers Creek slow cooked pork belly, skinned and 2cm cubed<\/li>\n<\/ul>\n<p><strong>Dressing<\/strong><\/p>\n<ul>\n<li>1 tbsp Bunya Red Farm capers<\/li>\n<li>1 tbsp Chinchilli harissa paste<\/li>\n<li>1.5 tbsp palm sugar<\/li>\n<li>1 tbsp fish sauce<\/li>\n<li>1 tbsp lime juice<\/li>\n<li>2 tbsp Proteco sesame oil<\/li>\n<\/ul>\n<p><strong>Salad<\/strong><\/p>\n<ul>\n<li>100g carrot, fine strips<\/li>\n<li>200g cherry tomatoes, halved<\/li>\n<li>30g spring onions, finely sliced<\/li>\n<li>60g Peanut Van unsalted toasted peanuts, chopped<\/li>\n<li>30g mint leaves, torn<\/li>\n<li>30g coriander leaves, torn<\/li>\n<li>30g bean sprouts<\/li>\n<li>150g mesculin lettuce mix<\/li>\n<li>6 sandwich wrap breads<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p><strong>Pork<\/strong><\/p>\n<ol>\n<li>In a saucepan, combine the palm sugar, honey and 2 tablespoons of water<\/li>\n<li>Over a medium heat, bring mixture to a gentle boil, and cook unit it turns a light caramel colour (approx. 3 minutes)<\/li>\n<li>Add the fish sauce, soy sauce, and 1 tablespoon water<\/li>\n<li>Simmer for another 2 minutes and then remove from heat<\/li>\n<li>In another pan over medium heat, add the peanut oil, shallots, garlic, and ginger and fry until it starts to turn brown<\/li>\n<li>Add the cubed pork belly and continue frying until it begins to lightly caramelise<\/li>\n<li>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<\/li>\n<\/ol>\n<p><strong>Dressing<\/strong><\/p>\n<ol>\n<li>In a mortar, begin to pound the capers and palm sugar to a paste with a pestle<\/li>\n<li>While continuing to pound the mixture, add the remaining dressing ingredients<\/li>\n<\/ol>\n<p><strong>Salad and wrap assembly<\/strong><\/p>\n<ol>\n<li>In a bowl, combine all salad ingredients, and toss with dressing<\/li>\n<li>Add warm sticky pork belly<\/li>\n<li>Divide the pork and salad mixture among the sandwich wraps and roll up<\/li>\n<li>Secure wraps with a skewer or roll in greaseproof paper to serve<\/li>\n<\/ol>\n<ul>\n<li><strong><a href=\"http:\/\/southburnett.com.au\/news2\/ford-on-food\/\">Read more Ford On Food columns<\/a><\/strong><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m off to Brisbane for two days of incredibly hard work next week &#8230; and I&#8217;m looking forward to it!<\/p>\n","protected":false},"author":3,"featured_media":150869,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[595],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Get Ready, Brisbane ... - southburnett.com.au<\/title>\n<meta name=\"description\" content=\"I&#039;m off to Brisbane for two days of incredibly hard work next week ... and I&#039;m looking forward to it!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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