Time and time again, we have customers walk into our showroom and say “oh it’s so big, we had no idea!” Many say that they drive past all the time, and have always wondered what we do but have never come in…. well it’s time for us to remind you of that old saying “don’t judge a book by its’ cover”…
The front of our shop may give the impression that our showroom is small…. but our premises actually takes up a whole large block. And don’t stress about finding parking on the street, we have a carpark out the back just for our customers.
We have enough stock in our showroom to rival even the biggest retailers – ovens, cooktops, fridges, rangehoods, washing machines, dryers, TV’s, InSinkerators, Zip Taps, mixers, sinks and more.
And don’t forget that our prices include the following:
- Free delivery
- Free removal of your old appliance
For a small business, we have big benefits. But don’t take our word for it – come and size us up for yourself.
This recipe is in the ‘Top 50 Highest Rated’ recipes on Taste.com.au. Cooking this in one of our combi-steam ovens would take the flavour and texture to another level – crunchy crackling with nearly all the moisture retained in the meat…. Heaven!!!
- 1kg boneless pork belly (skin on)
- 1/2 firmly packed cup (110g) brown sugar
- 1/3 cup (80ml) red wine vinegar
- 2 star anise
- 1 cup (250ml) Campbell’s Real Stock Chicken
- Juice of 1 lime, plus wedges to serve
- 1 cup mint leaves
- 1 cup coriander leaves
- 1 cup Thai basil leaves (see note)
- 3 spring onions, thinly sliced
- 1 long red chilli, deseeded, thinly sliced
- SAXA Pink Himalayan Salt Flakes, to season
Preheat the oven to 220°C.
Score the pork belly skin at 1cm intervals. Place the pork on a rack in a roasting pan, skin-side up. Rub 2 tablespoons of salt into the skin, then pour in enough water to fill the pan to just under the rack. Place in the oven and roast for 30 minutes or until the skin is crispy, then reduce the oven to 180°C and roast for a further 1 1/2 hours or until the meat is tender, topping up with water as necessary.
Meanwhile, place the brown sugar, red wine vinegar and star anise in a saucepan over low heat and stir to dissolve the sugar. Simmer for 5 minutes, then add the chicken stock and simmer for 5-6 minutes until the mixture has reduced by half. Add the lime juice and continue to reduce for 3-4 minutes until the mixture is syrupy. Allow caramel dressing to cool slightly.
To serve, transfer the pork belly to a board, carve into bite-sized cubes and arrange on a platter.
Drizzle the pork with the caramel dressing, then scatter with the mint, coriander, Thai basil, spring onion and red chilli. Serve with lime wedges to squeeze over.
We’ve been air conditioning specialists for many, many years and if there’s something we can’t emphasise enough, it’s how essential air conditioning is for your investment property.
Holiday makers are spoiled for choice with accommodation on the Gold Coast & Sunshine Coast… so what is it that makes people choose your property for their holiday?
Yes, of course it’s the look of the place and the location, but a huge factor is comfort.
We’re known for our hot, hot summers and one of the first questions holiday makers ask is “does the property have air con?” If the answer is no, you’ve likely lost income immediately to a similar property. This isn’t just in summer, it’s all year round (we are called the Sunshine State for a reason).
From quotes to installation, we have you covered.
Call our air conditioning specialist Simon Bright today on 0438 460 800.