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Serves 4 Ingredients:
- 300g squid (cut into serving pieces and scored if desired)
- 100-200g braised belly of pork (see ingredients/method below for
braising liquid). You can make extra and have it the next day,
to make the most of the effort.
- 15g coriander
- 10g Thai basil
- 5g Vietnamese mint
- 15g sliced spring onion
- 50g Mizuna lettuce
- 30g diced paw paw
- 20g julienne pickled chilli
- 20g julienne pickled ginger
- 6 cherry tomatoes
- 4 tbsp dressing made from braising liquor
- 1 tbsp sesame seed oil
- 20g Crisp fried rice vermicelli
- peanut oil
- salt and pepper
Braising liquor and dressing:
- 1 tsp red chilli paste
- 100ml oyster sauce
- 100g fresh pineapple
- 2 cloves garlic
- 200ml hoi sin sauce
- 100ml tomato sauce
- 100ml soy sauce
- 40g fresh ginger
- 250ml rice wine vinegar
- 150ml sesame seed oil (for the dressing at the end)
Method:
Pork belly
- Combine all braising liquor ingredients (except sesame seed oil)
and process to a puree. Pass through a strainer.
- Marinade pork belly for 1 hour.
- Transfer the marinade and pork belly to a saucepan, bring to the
boil, then simmer gently for one hour, then allow the pork to cool
in the liquor.
- Remove the pork belly, scrape off excess sauce and put aside
until needed.
- For the dressing, take the marinade, whisk in 200ml ice-cold
water and 150ml of sesame seed oil, add a little rice wine vinegar
if needed.
Assembly of the dish
- Cut the pork belly into nice even bite-sized pieces, season with
chilli-salt and cornflour, fry in peanut oil until crispy.
- Sauté the squid with sesame seed oil
- Combine squid in a bowl with all other ingredients (not pork),
toss well and season.
- Add the pork belly pieces and toss again with a little of the
dressing. Arrange the salad neatly on four plates, high in the
centre.
- Drizzle some of the remaining dressing around, top with some
fried vermicelli and serve.
Source: Canberra Time Food and Wine lift-out, Henrik Iversen (Hyatt
Canberra) Valentine's dinner. |
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