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Braised Ginger Pork Belly with Burmese Tea Leaf Salad


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Braised Ginger Pork Belly with Burmese Tea Leaf Salad
Recipe by Paula Saengthian-ngam

WINE MATCH: Huntaway Pinot Gris

Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Serves 2

Pork Belly

300g pork belly, cut into cubes

1 tsp Burmese masala powder

2 tbsp dark sweet soy sauce

2 tbsp peanut oil

1 bulb of pickled garlic, cloves separated, 1 tbsp juice retained

1 knob ginger, peeled, julienned

1 cup Campbells Real Chicken stock

1 tbsp fish sauce (approximately)

1 tsp tamarind puree

1 tsp palm sugar

Ginger Curry Paste

1 tsp coriander seeds

2 dried red chillies

2 cloves garlic, peeled

1 knob of fresh turmeric, peeled, roughly chopped

1 lemongrass root, roughly chopped

1 knob galangal, peeled, roughly chopped

1 shallot, peeled, roughly chopped

1 knob of ginger, peeled, roughly chopped

 

Salad Dressing

1 tbsp fish sauce

1 tbsp lime juice

1 tsp peanut oil

1 tsp palm sugar, grated

½ tsp Yuzana fermented tea

Salad

½ cup green cabbage, chiffonade

½ cup red cabbage, chiffonade

6 cherry tomatoes, quartered

1/8 red onion, finely sliced

Garnish

Canola oil, for frying

1 knob turmeric, peeled, julienned

2 tbsp peanuts

1 tbsp sesame seeds

1 packet fried legumes, from Yuzana tea packet

2 spring onions, green part only, julienned

Cooked Sunrice Jasmine rice, to serve

 

1. To prepare the pork, place the pork in a mixing bowl with the masala powder and soy sauce and set aside to marinate.

2. To make the ginger curry paste, place a small frying pan over medium high heat and dry fry the coriander seeds and chilli until fragrant. Transfer into a mortar and pestle and pound until fine. Add each of the remaining ingredients, one at a time, pounding to a paste after each addition.

3. Heat a frying pan over medium heat, add the peanut oil, then the ginger curry paste and fry until fragrant. Add the marinated pork, pickled garlic and julienned ginger. Brown the pork then add the Campbells Real Chicken stock and the retained garlic pickling juice. Transfer the mixture into a pressure cooker and lock the lid in place. Allow the pressure cooker to come up to full pressure and cook for a further 25 minutes.

4. Remove the lid from the pressure cooker once all of the pressure has been released. Season the pork mixture with the fish sauce, tamarind and palm sugar, ensuring a balance between the sweet, salty and sour flavours.

5. To make the salad dressing, mix all of the ingredients together until well combined.

6. To make the salad, place all of the ingredients together in a mixing bowl and mix together. Toss the dressing through the salad dressing just before serving. 

7. To prepare the garnish, heat a small saucepan of canola oil or a deep fryer to 180°C. Add the julienned turmeric and fry until crisp. Remove from the oil and drain on paper towels. Place a small frying pan over medium heat, add the peanuts, sesame seeds and fried legumes and lightly toast.

8. To serve, press the Sunrice Jasmine rice into a greased ramekin and turn out onto a serving dish. Place the dressed salad next to the rice and top with toasted peanuts, sesame seeds and fried legumes. Place the pork in a separate serving bowl and top with fried turmeric and spring onions.

This recipe is untested in the MasterChef NZ kitchen




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