Visiting the restored, century-old homestead that Billy’s calls home at Ayrburn is quite the experience. Unapologetically lush, each room tells its own story through art, light, texture and tone (plus the odd bit of taxidermy). A sun-drenched conservatory juts off the back in bright contrast to the moody interior.
The menu, overseen by executive chef Richard Highnam, tips its hat to Arrowtown’s long Chinese heritage, casting a modern lens over the classics. Think char siu baby octopus; prawn crackers crowned with salmon roe; Peking duck with all the trimmings; and this certified crowd-pleaser you can make at home.
Crispy Pork Belly with Sweet and Sour Sauce
Serves 2-4
500g pork belly
50ml Chinese cooking wine
2 Tbsp Chinese five-spice powder
Pinch sea salt and pepper
Splash white vinegar
50g rock salt (or coarse sea salt)
1 Tbsp sesame oil
½ tsp fresh ginger, minced
2 cloves garlic, minced
2 shallots, finely diced
70g tomato paste
100g cherry tomatoes
1½ cups chicken or vegetable stock
30ml black vinegar
15ml soy sauce
50g palm sugar (or brown sugar)
2 red peppers, cut into medium-sized pieces
100g green beans, cut in half
1 red onion, halved and sliced
1 spring onion, finely sliced
1 tsp black sesame seeds
What to do
1. Pierce the skin side of the pork belly all over with a sharp skewer or knife. Turn over and rub the flesh with Chinese cooking wine, then sprinkle with five-spice powder, and a pinch each of salt and pepper. Rub all over flesh, and leave for 20 minutes. Place pork skin-side up on a plate. Pat dry with paper towels. Refrigerate uncovered for 3 hours (or ideally overnight) to dry out.
2. Preheat oven to 180°C. Place pork on a large piece of foil, folding up the sides to create a snug enclosure with about a 6mm rim. Place foil-wrapped pork on a baking tray. Dab skin dry if needed. Brush with a little white vinegar, then spread the rock salt evenly over the skin. Roast for about 1 hour. Remove from oven, take off foil, and brush off salt. Cook for 45-60 minutes more or until the juices run clear and the skin is golden, crispy and puffed up. Remove from oven and rest for a few minutes before slicing.
3. To make the sauce, heat the sesame oil in a small saucepan over medium heat. Add minced ginger, garlic and shallot. Sauté until fragrant and lightly golden. Stir in tomato paste and cook for 1-2 minutes. Add cherry tomatoes and cook until they soften and release their juices. Pour in the stock, black vinegar and soy sauce. Stir well. Bring mixture to a gentle simmer and cook for 8-10 minutes until slightly thickened. Add the sugar and stir until dissolved. Remove from heat, cool slightly, then blend until smooth. Taste and adjust with a splash more soy or vinegar if needed.
4. Slice pork into bite-sized pieces. In a pan, sauté the peppers, beans and onion until just tender. Add a splash of Chinese wine. Add the pork and sauce to the pan, stirring to coat everything evenly with sauce. Serve hot, topped with sliced spring onions and sesame seeds.
Billy's
Related Stories:
