MS. G'S AT HOME - SLOW ROASTED PORK HOCK Merivale at Home

MS.G’S AT HOME - SLOW ROASTED PORK HOCK

This menu is a whole lot of fun. Cheeseburger spring rolls are always a winner, and the slow-roasted pork hock is a bit of a choose your own adventure. Take a little bit of pork, add condiments, and fold into a lettuce leaf for a heavenly mouthful.

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Please note these meals are semi-prepared and easy enough for any home cook to complete, for recipes visit our recipes page.

SERVES: 2 People

4 Cheeseburger spring rolls
Tom yum fried rice, prawn, crunchy Thai furikake
Stir fried gailan with dashi soy, black bean fried garlic
Slow Roasted Pork hock
Five flavour sauce, cucumber kimchi, fresh herbs, butter lettuce
White chocolate & raspberry mille-feuille

Steamer basket
Oven
Baking tray
Medium pot

Large deep pot
Sharp knife
Disposable gloves
Spoon

CHEESEBURGER SPRING ROLL
Beef, onion, dill, pickles, cheese, ketchup, mustard, salt, MSG, springroll wrappers

TOM YUM FRIED RICE, PRAWN, CRUNCHY, THAI FLAVOURED FURIKAKE

TOM YUM FRIED RICE
Jasmine Rice, tom yum paste, sweetcorn, snake beand, cooked prawn, egg

TOM YUM FURIKAKE
Soy bean, garlic, eschallots. fried pork skin, gow gee skins, seasme seed, korean seaweed, kaffir lime leaf, larb seasoning, salt, sugar, MSG

STIR FRIED GAI LAN WITH DASHI SOY, BLACK BEAN FRIED GARLIC
Gailan, dashi soy, black bean, garlic, shallots, sugar

SLOW ROASTED PORK HOCK, FIVE FLAVOUR SAUCE

Slow roasted pork hock:
Gluten, soy, sugar, ginger, salt

Five flavour sauce:
Soy, garlic, ginger, onion

CUCUMBER KIMCHI
Cucumber, garlic chive, green shallot, fish sauce, onion, sugar, vinegar, korean chilli powder

MILLE-FEUILLE

Puff pastry
Butter, flour, icing sugar

WHITE CHOCOLATE MASCARPONE GANACHE
Cream, gelatin, white chocolate, marscarpone, vanilla paste

RASPBERRY JAM
Raspberry, Pectin, Sugar

Let's Get Started

For the cheeseburger spring rolls:

WARNING: Deep frying in hot oil can be extremely dangerous. Always use oil with a high smoke point; keep a well-fitting lid nearby in case the oil catches fire; never deep-fry food with a high moisture content; never leave hot oil unattended; keep pan handles away from the front of your stove; If your oil begins to smoke turn off the heat; If the oil catches fire turn off the heat and cover the flames with a lid or large baking tray; NEVER add water to hot oil.

Half-fill a medium saucepan with vegetable oil and bring to 180C over a medium-high heat*. Carefully ease the spring rolls into the hot oil and fry for 2-3 minutes until golden brown. Using tongs, transfer the spring rolls to a plate lined with paper towel to drain excess oil. Allow the spring rolls to cool slightly before serving.

*Deep frying in hot oil can be dangerous. Here’s another (safer!) recipe for kitchen beginners:
Preheat your oven to 160C. Heat 2 tablespoons of vegetable oil in a shallow sauté pan over a medium heat. When the pan is hot add the spring rolls and fry for 2-3 minutes turning often until they’re golden brown all over. Transfer from pan to baking a tray and place in the oven for 5 minutes.

For the cucumber kimchi:

Cut cucumber into thin batons or rounds and place into a bowl with chives and shallots. Add kimchi paste. Using gloves, gently massage the paste to cover all the greens. Serve.

For the slow roasted pork hock:

Preheat oven to 180 degrees & put pork on tray or roasting pan for 25-30 minutes until hot. Plate up and pull apart with fork to serve. Serve with butter lettuce, five flavor sauce, cucumber kimchi, mint and vietnamese mint.
The best way to enjoy the pork is to take a little bit of all the condiments with a bit of pork and place them into a lettuce leaf. Fold it up and try to eat it in one bite!

For the tom yum fried rice:

Stir-fry the rice in a frying pan until piping-hot and transfer to a serving dish. Alternatively, microwave the rice in its packaging for 2-3 minutes with the lid slightly ajar. Garnish with the furikake and serve.

For the gailan:

Steam gailan for 3 -4 minutes until soft and drain off excess water. Plate and pour over dashi soy and top with black bean fried garlic crumble.

Dessert

White chocolate & raspberry mille-feuille

Place one sheet of pastry onto a plate. With the bag of cream, cut one corner off and use as a piping bag to pipe cream over the first layer of pastry, then spoon over the raspberry jam before placing the second layer of pastry on top.

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