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Adjust Servings:
2 kilograms kurobuta pork belly bones removed
300 grams table salt
1 teaspoon ground star anise
2 teaspoons white pepper
1 tablespoon ground all spice
1 teaspoon five spice powder
2 teaspoons fennel seeds
1 teaspoon Ground Cinnamon
1 teaspoon freshly ground cardamom
extra virgin olive oil
Apple Sauce
300 grams castor sugar
100 millilitres Rice Wine Vinegar
1/2 vanilla bean
5-6 green apples
1/2 lemon
  • Serves 8
  • Medium


  • Apple Sauce



Who doesn’t like pork with apple sauce? Kurobuta pork was originally one of the old English Berkshire breeds but was later developed in Japan (hence the name: kurobuta means black pig). This pork is special because it has fat marbling through the meat, which gives it a luscious flavour and moist texture. A suitable alternative would be Bangalow pork.

  1. Score the pork with a knife, forming a criss-cross pattern about 1 cm apart. Mix together the salt and spices and rub all over the pork. Cover and leave for 2 hours, then rinse the salt mix off the pork and pat dry with kitchen paper.
  2. Preheat the oven to 250°C.
  3. Place the pork on a wire rack in a roasting tin, skin-side up, and rub with a little oil. Roast for 30 minutes until the skin is crispy, then reduce the temperature to 160°C. Roast the pork for a further 40 minutes until tender. Remove, cover with foil and leave to rest for 15 minutes.
  4. To prepare the apple sauce, place the sugar,vinegar and vanilla bean in a medium saucepan, bring to the boil and boil for 5 minutes. Add the apples and lemon juice and cook for a further 5 minutes. Remove from the heat and take out the vanilla bean.Transfer to a food processor and blend until smooth.
  5. To serve, cut the pork into slices and spoon the apple sauce over the top.

Matt Moran

With over 30 stellar years in the food industry behind him, a plethora of awards to his name, a handful of best-selling cookbooks under his belt, and the tour de force behind some of Australia’s most celebrated dining establishments; it’s safe to say that Matt Moran is an Australian food icon.   Matt is joint owner of Solotel, one of the longest-running and most diverse hospitality groups in Australia (over 30 venues in the portfolio). His restaurants include Aria Sydney & Brisbane, Chiswick, North Bondi Fish, Chiswick at the Gallery, Paddo Inn Bar & Grill and Chophouse, to name just a few. His business continues to expand with the newly opened Barangaroo House on Sydney’s foreshore.   Food philosophy   At the heart of every one of Matt’s endeavours lies a passion for fresh, seasonal produce. This philosophy is showcased in his award-winning contemporary Australian menus that emphasise seasonal ingredients, balanced flavours and premium-quality produce.   Matt is a pioneer in Australia of the ‘paddock to plate’ philosophy and a firm believer in the importance of consumers being connected to the source of their food. Both Chiswick and Chiswick at the Gallery have a kitchen garden that the chefs frequent to pick fresh greens, garnishes, fruit and vegetables each day. If it’s out of season, it’s not on the menu.   Matt also loves to support inspirational local and regional producers, growers and farmers—each with their own unique stories, that he believes makes eating so much more special.   This seed was planted early for Matt, who spent his childhood on a farm, where a commitment to the land, love of food and seasonal, local produce were instilled in him.   Matt is an eighth generation Australian and fourth generation farmer, he still owns a farm to this day. He has a true love of the land and is passionate about farming and creating exceptional produce. Moran Family Farm is located in the Central Tablelands of New South Wales, Australia and supplies premium quality lamb and beef to Matt’s restaurants and will soon expand the offering with poultry, pork and truffles.   An evolving empire   Matt started his food career at the age of 15 as an apprentice at La Belle Helene Restaurant in Roseville, on Sydney’s North Shore. Here, he discovered the art of classical French cooking which remains the foundation of his cooking today. Matt opened his first restaurant, The Paddington Inn Bistro, in 1991 at just 22 years old. In 1995 he opened Moran's Restaurant and Café, which was awarded best new restaurant in the Sydney Morning Herald Good Food Guide. In 1999, at the age of 30, Matt opened his iconic two-hat restaurant, Aria, in an unparalleled location on Sydney Harbour, to critical acclaim.   He continued to expand the company with the opening of Opera Bar in 2006 followed by an events and catering arm of the business that has since delivered many premium events, both private and corporate, large-scale or more intimate. ARIA Brisbane opened its doors in 2009, and has been consistently awarded two coveted Chefs Hats like its Sydney sister. Chiswick in Woollahra was established in 2012 with more recent additions being North Bondi Fish, Chiswick at the Gallery, Chophouse and Paddo Inn Bar & Grill. Barangaroo House, an inspirational threestorey venue in the breathtaking new Barangaroo precinct in Sydney has been his most innovative venture to date.   As his business continues to grow, Matt is dedicated to developing the people at the heart of his businesses; fostering their passions, encouraging professional development and providing exceptional opportunities within the food industry.   Beyond the kitchen Matt is one of Australia's most recognised, celebrated and influential chefs, having hosted prime-time shows such as Masterchef and Masterchef Junior, Heat in the Kitchen, The Chopping Block, My Restaurant Rules, The Bank, his own conceptualised award-winning TV show Paddock to Plate and The Great Australian Bake Off alongside Maggie Beer, which currently airs on Foxtel’s Lifestyle channel. He is also head judge on Channel Nine’s Family Food Fight. Matt is a published author. He’s written five best-selling cookbooks: Matt Moran’s Australian Food (2017), Matt’s Kitchen Garden (2014), When I Get Home (2013), Dinner at Matt’s (2011) and Matt Moran (2008). Among other achievements, he is also a frequent contributor to magazines and newspapers globally and he is a member of the culinary panel for Singapore Airlines designing in-flight menus. He was also awarded GQ’s Chef of the Year in both 2012 and 2014 and is the official Ambassador of the coveted delicious. Produce Awards.     For all media or appearance enquiries please contact: Pip Sheldon  +61 421 508 861 [email protected] www.mattmoran.com.au

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