Recipe Inspiration

Ingredients...

Polynesian Glaze for Pork
1000g Pork Belly
140g Ketchup
10g White Wine Vinegar
10g Garlic Powder
10g Onion Powder
10g Paprika
10g Cinnamon
100g Sugar
100g Water
10g Salt
500g Pineapple Juice

XO Crumb
300g Panko Breadcrumbs
100g Smoked Dry Cure Streaky Bacon
50g Dried Shrimp Powder
2g Salt
50g Vegetable Oil
25g Smoked Paprika
10g Caster Sugar

Fermented Chive and Spring Onion Salsa
200g Chives
200g Spring Onions
8g Salt

Pickled Daikon with Coriander
200g Daikon Radish Grated
100g Water
70g Rice Vinegar
40g Sugar
2g Chilli Flakes
2g Chopped Coriander
2g Salt
 
Pork Emulsion
15g Essential Cuisine Asian Aromatic Base
10g Rice Wine Vinegar
10g Sugar
1.5g Salt
125g Pork Fat/Lard
338g Mayonnaise
 
20 Summer Roll/Rice Paper Wrappers

Method...

1. Trim pork belly of skin and any excess fat, score the top and set aside.

2. Place the pineapple juice in a pan and reduce by ¾. Add all the remaining glaze ingredients into the pan and bring to a simmer. Set aside and allow to cool.

3. Place the pork in a sous vide bag with half of the glaze and allow to marinate over night. Place in a water bath at 70°C for 16 hours. Chill and refrigerate until needed.

4. Cut the bacon into small pieces like the side of the crumbs. Fry in a pain until crispy and the fat is released. Add the vegetable oil and the crumbs, cook on a medium heat until starting to go golden brown. Add in the shrimp powder, salt, sugar and smoked paprika. Drain on paper towel and set aside.

5. Roughly chop the washed chives and spring onions. Place in a blender and blitz until smooth. Place in a container and allow to ferment ambient for 4-5 days. Place in the fridge once ready.

6. Put the water, vinegar, sugar, salt, and chilli flakes in a pan. Bring to the simmer until the sugar has dissolved. Pour over the grated daikon and allow to cool. Add in the chopped coriander and chill.

7. Melt the pork fat making sure it is not too hot. Add all the other emulsion ingredients into a blender and while running stream in the pork fat like making mayonnaise. Chill until needed.

8. Remove the pork belly from the bag and slice into ½ cm slices. Place on a tray and brush with some of the remaining glaze. Grill until hot and sticky.

9. To assemble place the wrapper down and spread down some of the chive salsa. Place some of the pickled daikon down followed by the pork belly. Top with some of the glaze and the XO crumb. You can add in some shredded vegetables or salad too.

10. Roll up in the same way as a spring roll. Place on a serving plate and top with more crumb.