Competition Entry

miang of sweet and spicy pork belly

By Julia Brodska
miang of sweet and spicy pork belly
5 votes

A tasty, light, fresh and modern entree

Cuisine :

Not Sure

Ingredients :

Entree - Miang of pork belly
1 potato skin on
1 sweet potato peeled
1 tablespoon of Dijon mustard
2 tablespoons whole egg mayo
200g of pork belly
1 Chilli
1/2 cup soy
1/2 cup brown sugar
1 lime
Olive oil
50ml thickened cream
1 clove garlic

Cooking Steps :

1. Preheat the oven at 220degrees Celcius Generously, Rub salt and olive oil on the pork belly cook for 15mins then reduce the heat to 180 then cook for 30 more mins
2. Cut the sweet potato into small wedges season with paprika, salt and pepper and rub with oil and put in oven for 30mins
3. Boil potato and make a purée with cream and crushed garlic
4. Mix mayo and Dijon mustard put into piping bag
5. Mix brown sugar, soy sauce, chilli, warm up on a pan squeeze line at the end, bring to boil approx 2-3 min
6. Remove pork and wedges all to cool, slice pork into thin slices
7. Place baby cos leaves on a plate, stack with a spoonful of mash, 1 wedge, drizzle warm sauce, place pork belly and pipe Dijon mustard on top and on the plate for decoration. Top with chopped fresh chilli


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