Szechuan Glazed Pork by Head Chef Cam Jones

SZECHUAN GLAZED PORK WITH COCONUT, PEAR, KAILAN & BLACK OIL

INGREDIENTS
SERVES 4

PORK & KAILAN
1 kg pork belly (prepare 24hrs prior)
1 tablespoon oil
1 tablespoon sea salt
12 leaves Kailan (Chinese broccoli)

BLACK SESAME & BLACK GARLIC OIL
(prepare 24hrs prior)
50g black sesame seeds (toasted)
50g black garlic
20g charcoal powder
250g grapeseed oil

method
Blend all ingredients for 1 minute. Let the oil sit overnight at room temperature, then strain through a fine cloth and keep at room temperature.

COCONUT PARSNIP SAUCE
(prepare 2hrs prior)

A
400ml coconut milk
20g sliced ginger
6g black pepper
4g Szechuan pepper
4g pink pepper
250g grated parsnip

B
25g rice vinegar
40g soy sauce
30g white miso paste

method
Bring A to scalding (around 70°C), cover, and allow to stand for 2 hours. Strain the mixture and whisk in B and keep warm on a low heat until service.

PEAR & GINGER RELISH

A
500g sliced pear
1L pear juice
40g lemon juice

B
1 onion, finely sliced
30g minced ginger
100g vegetable oil

C
20g miso
70g fish sauce
1 tsp ground white pepper

method
Peel and slice the pears, then place them into the pear juice to prevent oxidation. Sweat the ingredients in B on low heat for 30 minutes or until soft. Add A and C, and simmer for 30–60 minutes, until service.

SZECHUAN GLAZE
125ml mirin
125ml soy sauce
75ml sake
20g brown sugar
1 tsp black peppercorns
2 spring onions, cut into batons
1 garlic clove
10g ginger
4g Szechuan pepper

method
Place all ingredients in a saucepan and reduce by half. Strain the mixture and set aside.
24 hours prior, pat the PORK BELLY dry, score the skin and leave uncovered in the fridge overnight to dry out the skin.
24 hours prior, prepare the BLACK SESAME & BLACK GARLIC OIL
2 hours prior, prepare the COCONUT PARSNIP SAUCE
Preheat the oven to 240°C. Place the PORK BELLY on a wire rack in a roasting pan.
Pour boiling water over the skin, then pat dry. Discard the water. Rub the pork with oil and season well with salt.
Roast for 40 minutes at 240°C until the crackling turns golden, then lower the temperature to 180°C and cook for another 20 minutes.
While the Pork is roasting, prepare the PEAR & GINGER RELISH, and then the SZECHUAN GLAZE.
Allow the pork to rest for 10 minutes before slicing into four portions.

To Serve
Brush 12 leaves of Kailan with the Szechuan Glaze and quickly flash in a pan. Set aside.
Place two dessert spoons of Pear & Ginger relish on the bottom of the bowl.
Pour 60ml of the Coconut Parsnip sauce over the relish and drizzle with black sesame oil.
Add a slice of pork brushed with Szechuan glaze, then drape three leaves of kailan over the dish and serve.