The Northern Rivers in NSW has a very special place called The Farm, where our friends Tom and Emma Lane have united a range of local business to create a real community. We were recently featured in Delicious Magazine as part of their book launch “the farm community” where we contributed one of our Brookfarm recipes. Straight from the kitchen of Pam Brook to you.
- 2 pork fillets*
- ½ cup rice vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons raw sugar
- 1 red onion, finely sliced
- 250gm Chinese cabbage, finely sliced
- 1 large carrot, peeled and grated into very fine shreds
- 2 tablespoons Lemon Myrtle Infused Macadamia Oil
- 1 tablespoon chopped Vietnamese hot mint
- (if not available use ½ tablespoon mint and ½ tablespoon rocket chopped to thin strips)
- 2 tablespoons raw macadamia pieces
- 1 tablespoon natural Premium Grade Macadamia Oil
- 1 tablespoon crisp fried shallots (buy in Asian Grocery stores)
- Prawn Crackers
- ½ teaspoon raw sugar
- 3 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 fresh red chilli, seeded and finely sliced
- Simmer pork steaks in a saucepan of salted water until just cooked through. Drain the pork and set aside to cool.
- Combine vinegar, salt, pepper and raw sugar and marinate the sliced red onion in this mixture for 30 minutes. Full stop
- Combine cabbage and carrot together in a large bowl. Pull the cooled pork into fine shreds with your fingers and combine with the cabbage and carrot. Add the onion, its marinade and the Lemon Myrtle Macadamia Oil and toss well. Transfer to a serving platter. Full stop
- Fry macadamia pieces on gentle heat in macadamia oil stirring gently until just brown. Remove from heat and drain on paper towel.
- Garnish with the hot mint, macadamias and crisp fried shallots
- Serve accompanied with the Dipping sauce and prawn crackers.
- Combine fish sauce, lime juice, raw sugar and sliced chilli in a small serving bowl. Stir until sugar is dissolved.
Photography: Alen Benson, Styling: Kirsten Duran-Thiessen, Interview: George Epaminondas