Sweet and Sour Pork with StrawberriesBen O'Donoghue
- 750g pork belly
- 100ml soy sauce
- 500ml sunflower or vegetable oil
- 1/2 cup diced cucumber pickled
- 1/2 cup diced pineapple pickled
- 1/2 cup strawberries cut in half or quarters
- 1/4 cup coriander picked leaves
- Pickling liquid
- 1/2 cup of rice wine vinegar
- 1 cup water
- 1 teaspoon of salt
- 3 cloves of garlic
Sweet and Sour Sauce
- 150ml pineapple juice
- 150ml rice wine vinegar
- 100g tomato ketchup
- 150g rock sugar
- 1 tablespoon soy sauce
- 2 tablespoons corn flour
- 1/2 tsp baking powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/3 cup plain flower
- 1/3 cup potato starch or tapioca flour
- 1/3 cup corn flour
- 50ml vodka
- Ice cold sparkling water
- Marinate the pork belly in the soy sauce for a minimum of two hours turning several times or over night. Then place in a steamer and steam for 1 hour until tender.
- Remove from the steamer and allow it to cool. This can be done the day before.
- Slice into 1-2cm thick slices 2/3 per portion
- Place all the ingredients in a small pot and bring to the boil. Let stand to cool then pour over the cut pineapple and cucumber and marinate for 1 hour then drain.
Sweet and Sour Sauce
- To make the sauce place all the ingredients except the corn flour and water in a pot and bring to the boil and dissolve the sugar.
- Taste the sauce to see if you need more sugar if you like it sweeter. Mix the enough water with the corn flour to make a slurry and whisk it into the boiling sauce a little at a time until the sauce is thick enough to coat the back of a spoon. And set aside.
- Make the batter just before you cook the pork. The colder it is the better. Mix all the dry ingredients in a bowl and then whisk in the vodka and enough cold sparkling water to make a batter the consistency of pouring cream.
- To cook the pork, heat your veg oil in a work until it is hot. Check this by dropping a little batter into the oil and if it spatters and sizzles it is hot enough. Dredge your pork slices in the batter to coat and carefully place into the hot oil. Cook until golden and crisp.
- Remove from the oil with a slotted spoon and place onto absorbent paper towel and cook the remaining pork slices.
- Arrange your pickled pineapple and cucumber on a platter along with some of you cut strawberries. Place the pork slices on top and finally add the remaining strawberries and pickled cucumber.
- Drizzle liberally with the hot sauce and garnish with coriander leaves.
Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...
Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...
Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...
Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...
Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...
Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang (Korean chilli paste) 4 tablespoons sugar 2...