Free Range Pork Cheeks, Crispy Pork belly, Green Paw Paw Salad.
makes 4 serves
12 free range pork cheeks
2 star anise
1 knob of ginger
3 cloves of garlic
2 tbsp tomato paste
½ cup shaoxing (Chinese cooking wine)
splash ketchup manis
flour to coat cheeks
1 red chilli, cut length ways
250g black cherries in juice
paw paw salad
1 cup green paw paw, grated
3 spring onions, finely sliced lengthways
1 chilli strip from 1 chilli
20 coriander leaves
½ cup bean shoots
1 tbsp crispy fried shallots
2 tbsp Nam Jim (see recipe below)
5 Cloves of garlic
10 coriander roots
2-5 tsp sea salt
2 fresh red chillies
2 -5 tbsp palm sugar
50ml fish sauce
100ml lime juice
crispy pork belly
400g boneless skin on the pork belly
150ml ketchup manis
1 knob of ginger
2 cloves garlic
3-4 coriander roots
To make sauce for pork cheeks strain off sauce from braise then reduce until thick, then place in juice of black cherries and add cherries at end of sauce.
In a mortar and pestle grind all dry ingredients together. Once ground add the sliced shallots and lime juice, fish sauce.
Score pork skin in a criss-cross pattern, then rub ketchup manis all over the pork using your hands.
Chop all other ingredients up into rough slices and place on pork.
Wrap in tin foil and leave for 4-6 hours.
Place into steamer and steam for 1- 2 hours until tender.
Leave to cool, refrigerate then discard all ginger, garlic and coriander.
Preheat oven to 200°C.
Cut the pork into portion sizes, fry until golden brown. Remove from heat and place into a pan. Add a little pork syrup and finish in the oven for 8-10 minutes until crisp.
Leeuwin Estate 2003 Prelude Cabernet Merlot
As a guide, meat should be tender when pricked with a knife and the juices run clear.
|source: Cravings Margaret River Volume 3|