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MasterClass Episode 6 - Pork belly/chilli coconut & soy miso

MasterChef MasterClass on TV ONE and TVNZ Ondemand

Pork belly/chilli coconut & soy miso.

2tbsp olive oil

1½medium onions sliced

2 cloves of garlic minced

1 whole dried chipotle chilli

1lt coconut milk

4tbsp Simon Gault Home Cuisine vegetable stock paste

1kg piece of pork belly

4 tbsp miso paste

Flakey salt


Pre heat an oven to 125°C.

In a large casserole dish heat the olive oil, then add the onions & garlic and cook for 5 minutes on a medium high heat. Chop & add the chipotle chilli, soy milk, coconut milk and Simon Gault Home Cuisine vegetable stock paste & stir well. Place the pork belly into the liquid and bring to a simmer. Place the lid onto the casserole and place into the oven & cook for 4½hours.

Remove from the oven and allow the pork to cool in the liquid. Once cooled remove from the liquid and layer between sheets of baking paper in a deep tray then place a heavy weight on top of the pork and leave in the fridge overnight (this will flatten the pork belly which makes it easy to crispen the skin when re heating), strain the liquid & pour back into the pot and bring to a simmer, then add the miso paste. Check the seasoning.

The following day remove the pork from the fridge and cut into 160g pieces

Sprinkle the skin side with the flakey salt & place skin side down into an oven suitable frying pan, heat for 3 minuites then place into a pre heated oven at 185°C until the pork has heated through and the skin has crispened. Place the miso sauce over medium heat until it simmers. Remove the pork from the oven & place the pieces into individual serving bowls, pour the sauce around the sides and serve.


Tuna with a Samoan Quinoa Salad

Put Quinoa in boiled salted water, then drain and dry out in the oven.

Cut Tuna to portion, season both sides. Oil into a hot pan and sear.

For the Salsa, chop up pawpaw, mango, finely sliced spring onion, chopped corriander, and chilli. Add the quinoa a touch of mayo and the chopped sweet, samoan lemon.

Puree a Mango add a touch of cayenne.

To plate, place one side of the tuna in the Black Quinoa and serve quinoa side up, over the mango puree and place the salsa next to.