1. Dong Po Rou with Special Rice and Bok Choy.
Prep Time: 10 mins
Cook Time: 2 hrs
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Serves: 6
Ingredients
Pork
1 bunch spring onions, coarsely chopped
5cm piece fresh ginger, sliced
1.5kg piece boneless pork belly, skin on, cut into 5cm pieces
750ml Shaoxing wine
125ml light soy sauce
60ml dark soy sauce
30g rock or brown sugar
Special Rice
1 tbs olive oil
2 thin egg noodle nests, crushed
2 garlic cloves, crushed
1 1/2 cups (300g) basmati rice, washed
5 cardamom pods, bruised
2 star anise
1 cinnamon stick
2 ¼ cups (560ml) chicken stock
Bok choy
2 tbs oyster sauce
1 tbs Shaoxing wine
2 tsp soy sauce
2 tsp vegetable oil
4 garlic cloves, crushed
2 bunches bok coy, trimmed, halved
1 tsp chilli flakes
½ tsp sesame oil
Method
1. To prepare pork, place spring onions and ginger in a large saucepan. Add pork belly pieces, skin-side down. Combine the Shaoxing wine, soy sauces and sugar in a jug. Pour over pork in pan. Bring to a boil. Reduce heat and simmer, covered, for about 1 ½ hours or until pork skin is gelatinous and meat is tender.
2. Transfer pork to a warm plate and cover with foil. Strain braising liquid into a clean saucepan over medium heat. Bring to a boil. Boil until thickened and reduced to form a flavoursome sauce.
3. Meanwhile, to prepare special rice, heat oil in a large saucepan over medium high heat. Add noodles and cook until golden brown. Stir in garlic and cook for a further minute. Add rice, cardamom pods, star anise and cinnamon. Cook, stirring, for 2 minutes to infuse flavours. Add stock. Bring to the boil. Reduce heat to low and cook, covered, for 13 minutes. Remove from heat and stand, covered for 5 minutes. Fluff with a fork. Season.
4. To prepare bok choy, combine oyster sauce, Shaoxing wine and soy sauce in a cup.
5. Heat the oil in a large wok over medium heat. Add garlic and stir fry for 1 minute. Add bok choy. Drizzle over oyster sauce mixture and chilli flakes and stir fry for 1 minute or until leaves are just wilted. Drizzle with sesame oil.
6. Serve pork and sauce with bok choy and rice.
Tip
On the day, due to time constraints, we cooked our pork in a pressure cooker. Here we have provided a more conventional method (with the same outcome) braising in a saucepan.
If time permits, you can blanch the pork to remove any impurities, prior to braising. Place the pork belly cubes in a large saucepan of cold water and bring it to a boil, skimming away any froth as it appears. Drain the pork and rinse it under cold running water.
Depending on the size of your wok, you may need to cook the bok choy in batches.
2. Chocolate Fondant with Pistachio Crumb
Prep Time: 30 mins + refrigeration
Cook Time: 25 mins
Serves: 7.
Ingredients
Fresh raspberries, to serve
Raspberry Cream
125g punnet raspberries
1 tbs caster sugar
1 tsp vanilla extract
300ml thickened cream, chilled
Caramelised Pistachio Crumb
50g slivered pistachios
50g Caster sugar
Chocolate Fondant
50g unsalted butter, melted
100g dark chocolate, finely grated
200g butter, chopped
200g dark chocolate, chopped
200g caster sugar
4 eggs
4 yolks
200g plain flour
7 cubes dark chocolate, extra
Method
1. To make raspberry cream, place raspberries, sugar and vanilla in a small processor. Process to form a smooth puree.
2. Beat cream with an electric mixer until firm peaks form. Fold in raspberry puree. Refrigerate until required.
3. To make caramelised pistachio crumb, line an oven tray with baking paper.
4. Place sugar and pistachios in a medium saucepan over medium heat. Cook, stirring, for about 10 minutes or until sugar melts to form a dark amber caramel. Pour mixture onto prepared tray. Cool completely. Break into pieces and transfer to a small processor. Process to form course crumbs.
5. Preheat oven to 200C.
6. To make fondants, brush seven ramekins with melted butter and dust with grated chocolate. Place on an oven tray.
7. Place butter and chopped chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth and melted.
8. Meanwhile, using an electric mixer, beat sugar, eggs and yolks until thick and creamy. Stir in flour. Stir in chocolate mixture. Divide mixture among ramekins and push a chocolate cube into centre of each one. Refrigerate for 20 minutes.
9. Bake for about 12-15 minutes or until tops have formed a crust and fondants are starting to come away from sides of ramekin. Stand 1 minute. Turn out onto serving plates.
10. Serve chocolate fondants with raspberry cream, caramelised pistachio crumb and fresh raspberries.
Tips
If you would like a smooth raspberry cream, pass the raspberry puree through a fine sieve before mixing with the cream.
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