French Toasted Kytons Hot Cross Buns
The Gilbert Street Hotel serves up this not so classic but very local Atherton Farm hickory smoked pork neck, crisp potato, almonds, oats and free range egg yolk recipe for you to eat like a local at home.
Ingredients
Serves 6
- 1 Atherton Farm pork neck or scotch butterfly
- 200ml Korean chilli paste
- 200ml apple cider
- 200ml BBQ sauce
- Salt and pepper to taste
- 1 cup of hickory wood chips, soaked in Adelaide hills apple juice
- 2 Zarella pontiac potatoes, peeled and sliced into matchsticks
- 6 Days free range eggs, separated
- 4 tablespoons toasted rolled oats
- 4 tablespoons Almondco toasted slivered almonds
- Young celery leaf for garnish
Method
Preheat oven to 80C.
Rub the pork neck with chilli paste, BBQ sauce, and apple cider, then wrap in foil and place in an oven tray. Place in the oven and cook for 12 hours or overnight.
Once pork is cooked, begin to pull it apart and place the pieces back in the oven tray. Meanwhile, strain the wood chips and add them to an oven proof heavy based pan. Heat until the wood chips begin to smoke.
Place the tray of pulled pork back in the oven. Season to taste. Add the pan of smoking wood chips, shut the oven door and leave for a further four hours.
To serve
Deep fry the potato strips until crispy and set aside.
Place the pulled pork in a ring, sprinkle the oats and almonds around the outside and create a nest with the potato.
Carefully separate an egg white from a yolk, and place the yolk on top of the pork, being careful not to break it.
Garnish with celery leaf and serve.
