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  1. Trendy Recipes for Food Business

Torched Barbecue Pork

Torched Barbecue Pork – - Recipe

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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Ingredients

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Pork Neck

Pickled Lotus Root

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

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. 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 Powder, 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.

  3. Pickled Lotus Root

    • Mix the lotus root together with the Knorr liquid seasoning, 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.

  4. 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.

  5. 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.
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