Korean Style Bangalow BBQ Pork and Brunswick Prawns

Korean Style Bangalow BBQ Pork and Brunswick Prawns

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

Ingredients

  • 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 overnight.
  • Slice the belly into 5cm wide strips and then slice each strip into 1cm wide pieces.

Nam Jim ingredients

  • 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, eschalot, and garlic in a mortar and pestle.
  • Then add fish sauce, palm sugar and lime juice                . Or place all ingredients in a blender and blitz until smooth

Green Mango and Papaya Salad with a light, spicy Vietnamese dressing

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.
Korean Style Bangalow BBQ Pork and Brunswick Prawns

Brookfarm Products Used

  • Lemon Myrtle Infused Macadamia Oil, 250ml bottle

    Lemon Myrtle Infused Macadamia Oil

    $12.10$38.50

Skills

Posted on

February 11, 2016

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