COOK-OFF RECIPES:

Chef David Pugh, from Restaurant Two in Brisbane, prepared Poached Pork Loin Salad with Red Claw and Spicy Peanut Dressing at the 2009 PCA South Burnett Cook-Off at the Wine and Food in the Park Festival in Kingaroy.

His recipe makes use of two well-known South Burnett products - pork and redclaw - as well as peanuts, of course!

Ingredients

Poaching stock
1 brown onion, thinly sliced
1 carrot, peeled and thinly sliced
200ml dry white wine
1 litre chicken stock
1 dessert spoon sliced ginger
12 black peppercorns
2 dried chillies
2 cloves
1 tblsp honey
6 star anise
6 cloves garlic
6 cardamon pods
½ stick celery
1 bay leaf
50ml dark soy sauce
500ml water
2 tspn salt
1kg boneless pork loin

Dressing
50ml lime juice
1 tblspn fish sauce
1 tblspn rice vinegar
1 tspn chilli flakes
1 tspn sweet chilli sauce
1 tspn crushed garlic
1 tspn grated ginger
1 tblspn peanut oil
2 tblspn extra virgin olive oil

Salad
2 spring onions, sliced
30gm bean sprouts
30gm snow pea sprouts
½ continental cucumber, peeled, halved and sliced
1 red chilli, thinly sliced
12 redclaw, cooked and peeled
50g roasted peanuts
18 basil leaves, torn
18 mint leaves, torn
18 coriander leaves, torn
18 cos lettuce leaves, torn

Method
Place all the poaching ingredients and pork loin into a medium-sized pot and bring slowly to a simmer.

Cook for 30 minutes. Remove from heat and allow to cool.

Mix dressing ingredients with salad.

Remove pork from stock and slice thinly.

Toss into salad, divide evenly and serve.

Serves 6.

Local Produce
Redclaw - Jan and Gerald Ryan's Red Claw Farm, Linville
Peanuts - Peanut Company of Australia, Kingaroy
Peanut Oil - Kingaroy Gold, PCA Kingaroy
Lime juice - Peter Hatfield, Kingaroy
Pork loin - Swickers, Kingaroy



Chef David Pugh and his Poached Pork Loin Salad
with Red Claw and Spicy Peanut Dressing

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