Wow your family and friends with this impressive meal. You will need a metal or bamboo steamer.
2-Tier Steamers | 3-Tier Steamers | Metal Steamers | Bamboo Steamers | Steamers under £25
Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the pork belly
- 2 tbsp miso paste
- 300ml/10fl oz chicken stock
- 1 head garlic
- 2 star anise
- 4cm/1.5in fresh root ginger
- 1 orange, zest and juice
- 1 tbsp coriander seeds
- 1 red chilli, left whole
- 1kg/2lb 4oz unsliced pork belly on the bone
For the turnip cake
- 500g/1lb 2oz daikon, peeled and shredded
- 15g/½oz cornflour
- 15g/½oz tapioca starch
- 150g/5½oz rice flour
For the stir fry
- 2 tbsp vegetable oil, for frying
- 4 shiitake mushrooms, quartered
- 3 free-range eggs, beaten
- 2–3 tbsp fish sauce
- 1–2 tbsp chilli paste
- 4 spring onions, chopped
- 4 garlic cloves, minced
- soy sauce from the pork cooking liqueur
- salt and freshly ground black pepper
Method
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To make the pork belly, place all of the ingredients, except the pork belly, into a large saucepan or casserole and pour in 300ml/10fl oz water. Bring to the boil and simmer for 30 minutes. Leave to cool.
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Place the pork belly in the cooled stock and bring to a simmer. Cook for 1½ –2 hours until the pork is very tender. Leave to cool in the stock. When cool, remove from the liquid, remove the bones and dice. Set aside the cooking liqueur and the diced pork.
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To make the turnip cake, boil the daikon in 500ml/18fl oz water for 5 minutes until soft. Mix the cornflour, tapioca starch and rice flour together in a bowl and add 250ml/9fl oz water to make a batter.
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Place the cooked daikon into a large saucepan with the kept liquor and add the batter and put overheat, stir until thickened on a medium heat. Now tip into a shallow parchment paper lined dish around 15cm rectangle dish, and steam, in a metal or bamboo steamer for 50 minutes until a skewer comes out clean. Cool and chop into squares.
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To make the stir fry, heat the oil in a frying pan. Toss in the cake squares and caramelise on all sides. Add the mushrooms. Toss in the diced pork belly, chilli paste and spring onions.
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Mix the eggs with the fish sauce and some 4 tbsp pork cooking liquor in a bowl and then add to the pan, mixing all the time. Cook until the eggs have scrambled. Taste and season with salt and pepper and serve.
