Korean Style Bangalow BBQ Pork and Brunswick Prawns
by Steven Snow - Fins Restaurant
Served with green mango and papaya salad with a light, spicy Vietnamese
dressing
Serves 8
Dietary: Dairy free, Contains shellfish, contains soy, No nuts
1kg Bangalow sweet pork belly
Master Stock
1 lt. chicken stock
120ml light soy
120ml Chinese cooking wine
20gm rock sugar
1 star anise
1 cinnamon stick
1 tsp fennel seed
1 tsp Sichuan pepper
1 tsp cardamom pods
1 4cm piece of dried orange peel
1 birds eye chilli
3cm ginger
Method:
Place all ingredients into a pot and gently simmer for 3 hours.
Line a large tray with baking paper. Place the pork belly skin side down in the tray. Cover with hot stock. Lay another sheet of baking paper over the top. Place a cooling rack or similar on top of the pork to hold it under the liquid. Tightly cover the tray with foil and cook in the oven at 160°C for 4 hours. Transfer the pork to a clean lined tray being careful not to break. Reserve the stock. Lightly press the pork belly over night. Slice the belly into 5cm wide strips and then slice each strip into 1cm wide pieces.
Nam Jim
5 long red chillies-chopped roughly
3 cloves garlic- crushed
3 coriander roots-chopped
3 golden eschalots- sliced roughly
1 tbsp ginger- chopped finely
70ml fish sauce
150g palm sugar
100ml lime juice
Method:
Bind the chilli, ginger, coriander root, eschallot, and garlic in a mortar and pestle.
Then add fish sauce, palm sugar and limejuice. Or place all ingredients in a blender and blitz until smooth
Green Mango and Papaya Salad with a light, spicy Vietnamese dressing
BBQ Pork Marinade
300ml ABC sweet soy
150ml Fish sauce
70ml Lemon Myrtle infused Brookfarm Macadamia Oil
Method:
Combine all ingredients in a bowl
Green mango and Papaya salad
1 green mango, julienned
1 very small green papaya, julienned
3 baby radish sliced into 2mm rounds
12 snow peas (mangetout), trimmed and julienned
20 coriander (cilantro) leaves
20 mint leaves
2 French shallots, finely sliced
Dress with nam jim, reserve some dressing to drizzle around the plate
TO ASSEMBLE
Deep fry 2 slices of pork per person until crispy
Transfer to a tray and baste liberally with bbq pork marinade
Char grill 2 prawns per person for 2 minutes or until just cooked. Baste liberally with bbq
marinade.
2 slices tomato each
2 chive sticks each
2 slices radish each
Place two slices of tomato on the plate slightly overlapping and season with sea salt. Place two pieces of pork on the tomato. Place the prawns on top of the pork. Neatly arrange salad on top of the prawns. Garnish the salad with 2 slices of radish and 2 chive sticks. Drizzle a little dressing around the base and place a lime wedge to the side.