Roast glazed marinated pork with cucumber salad

AT A GLANCE

  • Serves 8 people

  •  
  • Pork
  • 2 1kg pork scotch fillets
  • 500 ml (2 cups) veal stock
  • to taste fish sauce
  • to taste tamarind water (see note)
  • 1 tbsp ‘ubiquitous dressing’ (see below)
  • 1 tbsp sesame seeds, toasted
  •  
  • Marinade
  • 15 gm ginger (peeled)
  • 10 gm (2-3 cloves) garlic
  • 100 ml golden syrup
  • 25 ml soy sauce
  • 3 tsp fish sauce
  • 2 tsp sesame oil
  •  
  • Cucumber Salad
  • 1 small telegraph cucumber
  • 2 green onions, thinly sliced diagonally
  • ½ cup coriander leaves (loosely packed)
  •  
  • Dressing
  • 12 white peppercorns, roasted
  • 2 coriander roots
  • 6 cloves of garlic
  • 2 long red chillies, seeds removed
  • 50 gm light palm sugar
  • To taste: juice of 3 limes
  • 1 tbsp fish sauce, to taste
01   Combine marinade ingredients in a non-reactive container, add pork and turn to coat, cover and refrigerate for at least 8 hours.
02   Preheat oven to 220C. Pour excess marinade into a baking dish with veal stock and place pork necks on a wire rack set over a baking dish. Cook for 2 hours, turning pork after 1 hour. Pork will blacken and turn mahogany, which is the sugars caramelising. To check pork is cooked, insert a skewer: the juices should run clear. Transfer pork to a plate and rest for at least 1 hour.
03   Skim the oil from the surface of the pan juices, season to taste with fish sauce and tamarind water to balance the sugar in the sauce.
04   For cucumber salad, peel cucumber and halve lengthways and crossways. Remove seeds and, using a mandolin, slice into julienne. Combine cucumber with green onions and coriander.
05   Pour the juices that have accumulated under the resting pork into the sauce. Return pork to oven for 5 minutes to reheat, then using a sharp knife, cut pork into 1cm thick slices, place on plates and spoon over sauce. Toss salad with ubiquitous dressing and place on top of pork. Sprinkle with sesame seeds and serve.
06   For ubiquitous dressing, combine all ingredients except lime juice and fish sauce in a mortar and, using a pestle, pound to a paste, season with lime juice and fish sauce and stir well. The flavour should be sweet, sour, hot and salty. Makes about 120ml.
Note For tamarind water, soak tamarind pulp in hot water, then strain, reserving liquid.

Recipe:

PHILLIP SEARLE

Photography:

CON POULOS

Styling:

RODNEY DUNN

Drinking Suggestion:

LIGHT CABERNET FRANC. , suggested by MAX ALLEN

View Full Site