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
- 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
- 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
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.
- For the pork belly, heat a heavy based pan over high heat, add in the rice bran oil and brown the carrot and onion.
- Place the pork into a deep oven dish, add the vegetables, bay leaf and peppercorns.
- Pour over the stock, just enough to cover. Seal the top with tinfoil and cook at 160C for 2 ½ hours.
- 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.
- Strain the cooking liquid and reduce in a wide pan by 2/3 skimming the fat off all the time.
- 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.
- 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.
- Combine the pork belly, reduced cooking liquid and filling mix and bind together, season to taste.
- 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.
- Place into the deep fryer at 180C and cook until golden and hot inside, this should take around 6 minutes.
- Serve with the chimichuri on the side.