Pork empanadas with chimichuri matched with Hallertau Granny Smith Apple Cider

Ingredients - Serves 6/8

• 500g pork belly
• 2 Tbsp. rice bran oil
• 1 carrot, chopped
• 1 onion, chopped
• chicken stock to cover

Chimichuri:

• 1 Tbsp. oregano
• 4 bay leafs
• 125ml olive oil
• 75ml red wine vinegar
• 75ml water
• 1 Tbsp. italian parsley, chopped
• 1 Tbsp. sweet paprika
• 2 tsp. hot paprika
• 1 onion, finely diced
• 3 garlic cloves, crushed
• 1 red pepper, finely diced
• salt & pepper

Filling:

• olive oil
• 1 onions, thinly sliced
• ½  tsp. brown sugar
• ½  tsp. balsamic vinegar 
• 1 garlic clove, crushed
• 1 tsp. hot paprika
• ½  tsp. cumin ground
• ½  tsp. coriander ground
• 75g golden raisins chopped
• salt & pepper
• 4 sheets ready rolled puff pastry

Master tip:

When you reduce the cooking liquid there will be quite a bit of fat so do skim as much off as possible, once reduced 2/3 it should be a syrupy consistency, if not your mix may be a little wet so make sure you get this stage right.

1. For the pork belly, heat a heavy based pan over high heat, add in the rice bran oil and brown the carrot and onion.
   
2. Place the pork into a deep oven dish, add the vegetables, bay leaf and peppercorns. 
   
3. Pour over the stock, just enough to cover. Seal the top with tinfoil and cook at 160C for 2 ½ hours.
   
4. Let the pork rest in the liquid until it reaches room temperature, remove the skin and shed the meat and the vegetables, reserve on the side.
   
5. Strain the cooking liquid and reduce in a wide pan by 2/3 skimming the fat off all the time.
   
6. To make the chimichuri place the bay leafs and oregano in a spice grinder, combine with all the remaining ingredients, season to taste and set aside.
7. In a heavy based pan add 1 Tbsp. olive oil and the sliced onions. Cook over medium heat until translucent, add in the balsamic vinegar and brown sugar. Cook until syrupy, around 2 minutes. 
8. Combine the pork belly, reduced cooking liquid and filling mix and bind together, season to taste.
9. Using a ring cutter or small plate cut the pastry into 10cm circles place a Tbsp. of pork mixture in the center. Bring the edges together, twist and fold the edges to make a half moon and to ensure no air can escape.
10. Place into the deep fryer at 180C and cook until golden and hot inside, this should take around 6 minutes. 
    
11. Serve with the chimichuri on the side.