Pork Rib with Sauteed Chestnuts, Caramelised Baby Onions, Apple Puree and Green Beans

With access to some of the world’s highest quality ingredients and fresh produce and the creative inspiration of the Great Barrier Reef, it environs and climate, Hamilton Island offers an elegant variety of dining experiences. In the August 2012 edition of Reef Magazine, Hamilton Island’s new Executive Chefs share their current favourite creations.

Nicholas Gomez Duran, Executive Chef - Bommie

Nicholas Gomez Duran, Executive Chef - Bommie

Bommie – Executive Chef, Nicholas Gomez Duran

Pork Rib with Sauteed Chestnuts, Caramelised Baby Onions, Apple Puree and Green Beans

This is a modern, juicy and vibrant summery version of a popular favourite. First prepare (peel, chop, cut and weigh) all your ingredients. Make your apple puree first (this can be done a couple of days in advance, if you like). Cook the onions next and reserve in a warm place. Then cook the meat and leave to rest covered in a warm place.

Opens PDF in new window Download the recipe here or see below

Pork Rib with Sauteed Chestnuts, Caramelised Baby Onions, Apple Puree and Green Beans

Nicholas Gomez Duran's Pork Rib with Sauteed Chestnuts, Caramelised Baby Onions, Apple Puree and Green Beans. Photographer: Julian Kingma

Ingredients (for six people)

This is your complete shopping list – the individual ingredients for each component of this dish are listed under Method.

Six (6) 200-300g rib eye pork steaks (on the bone)
150g pancetta
750g green apples
300g peeled chestnuts (also available tinned,
at quality delis)
500g baby pickling onions
300g green beans
150ml chicken stock
95g unsalted butter
50g caster sugar
8g salt


Apple Puree

Remember: you can make this a few days before or whenever you have time.

750g green apples
15g unsalted butter
3g salt

Place apples in a microwave-safe bowl, cover with cling wrap and microwave on high for 10 minutes. If you wish you can cook on the stove instead. Put apples, butter and salt in a food processor and puree. Pass the mix through a sieve. Taste, adjust and put to the side. Refrigerate, if necessary.

Sauteed Chestnuts

300g peeled chestnuts
150g pancetta
30g unsalted butter
300g green beans

Cut pancetta in to ½ cm dice. Top and tail green beans and blanch for two minutes in salted water, refresh in ice water. Drain beans and slice diagonally, three times or into four pieces per bean. To cook, heat a heavy-based fry pan, add pancetta and a small amount of butter. Cook on low to allow the fat in the pancetta to render out. Cook for two minutes. Add chestnuts and a little more of the butter and keep stirring. Increase the heat a little. Cook for one minute. Add beans and the rest of the butter; keep stirring over medium heat for a further one minute. Strain out excess butter and put over kitchen paper.

Caramelised Onions

500g baby pickling onions
150ml chicken stock
5g salt
50g caster sugar
50g unsalted butter

Peel baby onions and place in a saucepan, making sure they sit flat on the bottom of the pan. Add chicken stock and cover onions, only by a third, and season. Cook onions on the lowest setting possible until soft, but not breaking up. Leave to cool in the stock. Strain the onions and toss through the sugar in a small bowl. Heat a small non-stick fry pan and place the sugar-coated onions over the hot pan. Stir constantly until they start taking colour. Add butter and continue to cook for a further one minute. Strain and serve.

Pork Rib

Six 200-300g rib eye pork steaks (on the bone) Salt and pepper

Pre-heat oven to 200C. Place a heavy-based pan on the heat. Season pork with salt and pepper. Place pork, fat side down, on the pan (no need for oil). Cook like this for 5 minutes on medium to low heat. Turn the pork onto its side and colour on high heat for 2 minutes each side. Place in the pre heated oven and cook 8 to 10 minutes. Leave to rest 2 minutes before serving.

Plating sequence

Heat the apple sauce in the microwave to avoid it burning. Next, cook your sauté garnish. Start plating with the sauce on the base of the plate. Then arrange the onions, add the sauté mix and finally place the meat on top. If you feel confident, carve each steak and pat dry with a cloth and then plate.

To Serve

You can garnish with fresh thyme. If you would like to make the dish more substantial add a baked potato to the plate. You can also reduce the remaining onion cooking liquid and use that as an added sauce for the meat.

Montrose Black ShirazWine Match

Montrose Black Shiraz 2009
Pork calls for a red wine that is big on flavour but not on weight. This modern-edged Shiraz from Mudgee offers plenty of dense dark fruits but the tannins have a deft lightness, making for a deliciously smooth, more-ish wine.

Recipe: Nicholas Gomez Duran, Executive Chef – Bommie
Compiled By: Stephen Cook and Darren Jahn
Styling: Nicky Tindill

The Above Article was originally published in the August 2012 Edition of REEF Magazine