Salt and freshly ground black pepper

1 1/2 cups apple juice

2 tbsp Pure Carob syrup

1 tbsp soy sauce

1 tbsp worcestershire sauce

3 tbsp spicy brown mustard

900g Shallots, peeled

43g butter, Salted

1 cup Taverner's Honey Mead

1 tbsp Pure Honey

2 cup water

1/2 cup Roasted Pecans

1. Preheat the oven to 180 deg celsius. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.

2. Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.

3. In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the Pure Carob syrup, soy sauce, worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.

4. After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 65 deg celsius, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving.

1. In a large skillet bring water, French shallots, and butter to a boil. Cook covered on medium heat until the French shallots begin to soften, about 10 minutes. Uncover and simmer for 10 more minutes adding water if needed.

2. Once the French shallots are tender, add Honey Mead and Honey and simmer until reduced. The French shallots should begin to caramelize. Add 1/4 cup water to pan to deglaze and stir. Add pecans. Stir. Sever hot as a side dish or atop a bed of fresh greens.

4. Stir in Carob syrup, sriracha sauce, 1 tbsp lime juice, soy sauce and garlic. Bring to a boil, then reduce to medium heat and cook for 3-4 minutes longer.

Unlike most ice-cream that uses artificial sugar in their ice-cream product, carob syrup is being used here as a healthier alternative!

Makes 12 packets of Pulut Inti

Ingredients:

Coconut Filling
30g Carob Syrup
40g Water
2 Pandan Leaf, knotted
75g Grated Coconut

Glutinous Rice
400 g Glutinous Rice, soaked 2 hours, rinsed & drain well
1 tsp Sea Salt
150 ml Coconut Milk
2 Pandan Leaf, tied into a knot

Banana Leaves for wrapping 12 pcs 14 x 16 cm & 12 pcs 4 x 4 cm (optional)

Method:
Coconut Filling: In a medium pan, Add the grated coconut, combine the water ,Carob Syrup and panda leaves. Bring it to a boil and simmer for about 10 minutes until liquid starts to thicken and become syrupy.

Glutinous Rice: Place the soaked rice and Pandan leaves in a baking tin. Steam on high heat for about 20 minutes. Then add in the salt and coconut milk, mix well. Steam the rice again over high heat for about 15 minutes. Remove the rice from the steamer.

Place a heaped Tbsp of cooked rice in the center of each banana leaf and place about 2 tsp of coconut filling on top of the rice or on each little square banana leaf and place on top of the rice. Fold the leaf on both sides and tuck both ends under, to enclose the rice. You should be able to see a little but of coconut filling from the top.