Mikey Newlands’ Crispy Pork Rump

Ingredients

• 1x 900g 100% NZ pork rump, trimmed and skin scored lengthways
• 100g sea salt
• 100g Chinese black bean paste
• 100g baby radishes
• 100g baby turnips
• 100ml grapeseed oil
• 10ml sesame oil
• 1x spring onion
• 100g pineapple
• 50g sugar
• 50g rice wine vinegar
• 50g golden rum
• 100g light pork jus
• Onion weed flowers
• Radish flowers

Method

Step 1

• Place the salt in a large baking tray. Lay the pork down on the salt, skin side down and with a butter knife smear the black bean paste over the exposed flesh, refrigerate overnight.
• Gently wipe off any excess salt or liquid from the skin. Slice the pork width ways into four even portions.
• Place a piece of baking paper in a heavy based sauté pan and season lightly with sea salt, place the pork in, skin side down and cook very gently until the fat begins to render out.
• Place in a 180°C oven for 10 - 12 minutes or until the pork has an internal temperature of 55C and the skin in golden brown and crispy.

Step 2

• Bring a pot of salted water to the boil and cook the turnips for 4 minutes, remove from the water and peel whilst still hot, marinate in grapeseed and sesame oil, repeat with the radishes but this time do not peel.
• Lightly brush the spring onion with oil, salt and pepper and grill in a griddle pan until cherred, slice finely.
• Combine radishes, turnips and spring onion with a little oil from the turnips and heat gently through.

Step 3

• Finely dice the pineapple, caramelise the sugar in a pan and deglaze with the rice wine vinegar, reduce to a syrup and deglaze again with the rum, pour over the pineapple to marinade, to serve add the pineapple to the jus and warm through.
• To garnish, pick the flowers and finely chop any onion weed stem you have, fold the stem through the radish mix.
• To serve take a hot round plate and spoon the radish mix onto the centre, place the pork rump on top and sauce with the pineapple jus, garnish with the flowers.

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