Crispy Pork SaladBen O'Donoghue
- 1kg Pork belly all bones removed
- Light soy sauce
- 1 tbsp Coconut oil
- 1lt vegetable oil
- ¼ cup Fried shallots (available for Asian stores)
- Sliced fresh red chilies
- 100gm Palm sugar
- 50ml Fish sauce
- 50ml Oyster sauce
- 3 coriander roots
- 4 garlic cloves
- 1tsp white peppercorns
- 1 star anise, roasted and ground
- Red onion
- ½ bunch Mint leaves picked
- 1 Coriander leaves picked
- 1 garlic clove
- Pinch of Salt
- 2 birds eyes chillies
- 1.5 Tbsp lime juice
- 1Tbsp fish sauce
- Pinch of white sugar
- Rub pork belly in soy sauce, cover and marinate overnight
- Steam pork belly for 1 hour until soft in a bamboo steamer. Cut into small squares around 3cm by 3cm.
- Make your paste by combining everything in a food processor and blend until a paste is formed. Add a little water if it’s too dry to blend. Set aside.
- Make caramel by melting Palm sugar with a little water. Bring to the boil and dissolve the sugar and cook for about 5 minutes then remove from the heat and add oyster and fish sauces. Set aside.
- Make dressing by blending in a food processor or jug blender and set aside.
- Cut cucumber length ways and remove seeds. Cut into thin slices on an angle. Peel and slice red onion as fine as you can. Make a salad with the herbs, cucumber, onions and dressing and arrange ½ on a plate/platter.
- In a wok heat the vegetable oil Deep fry pork squares until crispy, then drain well on paper towel.
- In a nonstick pan heat some oil/coconut oil and fry off paste until fragrant. Add the caramel to this and bring to the boil then place the pork in, the pork only needs to be coated as if it stays in the caramel too long it will lose its crispness.
- Scatter the pork over the salad and then the remaining salad over the pork sprinkle with fried shallots and sliced chilli.
Ingredients: 300ml milk, plus extra 7g sachet of dried yeast 25g white caster sugar 50g shortening or lard 425g plain flour, plus extra 20g polenta, optional Unsalted butter Method: Gently warm the milk in a pan until lukewarm or body temperature, 37ºC. Add the yeast...
This recipe is brought to you with the help of our friends at Wine Selectors Ingredients: 1 medium cauliflower, leaves and stalk trimmed, cut into wedges 400g can lentils, drained and rinsed 1 small white onion, thinly sliced Juice of 1/2 lemon 1 1/2 tbsp extra virgin...
Ingredients:For Dough: 500g plain flour 190g cold unsalted butter, cut into cubes ½ tsp salt 60ml warm water 1 egg, at room temperature and whisked For Filling: 600g smoked ham, diced 200g mozzarella, diced 200g cheddar, diced 200g brown onion, diced 80g...
This recipe is brought to you with the help of our friends at Massel Ingredients: 500g gnocchi 2 potatoes, diced 1 clove of garlic, chopped 1 tsp dried chillies 1 leek, sliced 2 rosemary sprigs 100g pancetta, rind removed and diced 500ml Massel Veg Stock Method:...
Ingredients: 1 head cauliflower, cut into pieces 1 green banana chilli, sliced 1 bunch mint, picked 1 cup Indian style yoghurt Pinch of sea salt flakes ½ tsp garam masala powder ¼ tsp dry mango powder ¼ tsp fenugreek powder Vegetable oil for frying Method: Fry...
Ingredients: 500g good quality spaghettini Table salt (for pasta water) 8 birdseye chilli, sliced finely 5 cloves garlic, chopped ½ bunch flat leaf parsley, washed and chopped finely, stem and leaf 250ml olive oil Sea salt and freshly ground black pepper to taste A...