COOK-OFF RECIPES:

Paul Stoddart, owner of Kingaroy's Burning Beats restaurant, prepared hormone-free pork cooked with peanuts and Asian herbs in a Vietnamese claypot as his main dish at the 2006 PCA South Burnett Regional Culinary Competition. Paul won the "Best Overall Dish" title for this dish and his peanut crispy chicken entrée.

Wine Accompaniment:
Captain's Paddock 2005 Verdelho

Ingredients
300g hormone-free pork collar
1 tsp corn flour
1 tsp garlic
Good pinch black peppercorns, cracked
2 tbsp chicken stock
1/2 red onion, sliced
1/2 carrot
8 green beans
40ml light soy sauce
20ml fish sauce
20ml kecap manis
10g roasted peanuts, flaked
Roasted coriander,
Small handful Thai basil
Chilli to taste

Method
Mix all ingredients except peanuts and herbs and cook for 10-12 minutes.

Add peanuts and herbs and cook for another two minutes.

Garnish with slices of roasted peanuts and fried shallots.

Serve with steamed rice.

Serves 2

Local Produce:
Peanuts PCA, Kingaroy
Pork - Jestin Farms, Kingaroy
Herbs - Peter Gemmell, Haly Creek
Chillies - Burning Beats, Kingaroy
Wine - Captain's Paddock, Kingaroy