Torched Barbecue Pork

Name: Torched Barbecue Pork
Yield: 10
Ingredients: 400.0g Pork neck meat; 1.0g Ginger, sliced; 10.0g Spring onions, sliced; 5.0g Mei kuei lu chiew; 30.0g Red preserved beancurd sauce; 10.0g KNORR Chicken Booster Gluten Free 2.4kg; 50.0g Peanut butter; 10.0g Shallots, chopped; 200.0g Lotus root, sliced; 10.0g Chilli liquid seasoning; 20.0g Preserved plum; 200.0ml White vinegar; 50.0ml Water; 110.0g Granulated sugar

A modern and creative yet simple way of cooking Chinese style barbecued pork with a rich 'mala' flavour, the signature spicy & numbing flavour of Szechuan cuisine.

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Pork Neck

Pork neck meat 400.0 g
Ginger, sliced 1.0 g
Spring onions, sliced 10.0 g
Mei kuei lu chiew 5.0 g
Red preserved beancurd sauce 30.0 g
KNORR Chicken Booster Gluten Free 2.4kg 10.0 g
KNORR Chicken Booster Gluten Free 2.4kg
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Countrywide

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Free Sample
Peanut butter 50.0 g
Shallots, chopped 10.0 g

Pickled Lotus Root

Lotus root, sliced 200.0 g
Chilli liquid seasoning 10.0 g
Preserved plum 20.0 g
White vinegar 200.0 ml
Water 50.0 ml
Granulated sugar 110.0 g

Pork

Main Meals

Casual Dining

Ribs & BBQ

Other Asian

Starters

A modern and creative yet simple way of cooking Chinese style barbecued pork with a rich 'mala' flavour, the signature spicy & numbing flavour of Szechuan cuisine.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Pork Neck
- Trim the pork into 2 cm thick pieces.
- Mix the pork together with the ginger, spring onions, Mei Kuei Lu Chiew, beancurd sauce, KNORR Chicken Booster, peanut butter, and shallots.
- Let it marinate in the refrigerator for 12 hours.
- Steam the pork for 2.5 hours until very tender.
- Chill the pork. Place in a gastronorm with a weight on it to press and form the pork.
- Cut into 4 x 2 cm-sized cubes.
Pickled Lotus Root
- Mix the lotus root together with the chilli liquid, preserved plum, white vinegar, water, and sugar.
- Let it rest for 6 hours in a clean pickle jar.
- Slice the lotus root into 1.5 mm pieces.
- Add the spicy, sweet and sour marinade. Let it sit for 2 hours.
To Cook & Serve
- Pan-fry the pork cubes on both sides until golden brown.
- Sprinkle brown sugar on top of the pork cubes, then torch them until the sugar is caramelised.
- Top the pork cubes with pickled lotus root. Garnish with some organic edible flowers.
Chef's Tips
- Mei Kuei Lu Chiew is a blended Chinese whiskey. Substitute with any whiskey you have or leave out.
- Chilli liquid seasoning and preserved plum are available from specialty Asian distributors and Asian supermarkets.