Competition Entry

Pork & Mushroom Banquet

By Glenda McDonnell
Pork & Mushroom Banquet
0 vote

Pork three ways, mushroom broth & zucchini noodles

Cuisine :

Chinese

Ingredients :

Mushroom Broth
400gms Mushrooms (Swiss Brown or Portobello) sliced
2 cups Chicken stock (low salt)
1 clove Garlic
½ Tbs Chinese Rice Wine
1 Tbs Lee Kum Kee Oyster Sauce
2 Spring Onions ( roughly chopped)

Dumplings & Meatballs
250 gms Pork Mince
10 gms Dried Shitake Mushrooms (soaked in 1 cup of boiling water)
2Tbs Panko Crumbs
1 Tbs Lee Kum Kee Oyster Sauce
1 tsp Garlic - minced
2 Spring Onions - finely chopped
½ cup Medium Grain Rice - soaked for 2 hours
6 Gow Gee or Wonton Wrappers

Chinese Roast Pork
250 gms Pork Fillet
¼ cup Lee Kum Kee Char Siu Sauce
2 Tbs Lee kum Kee Hoisin Sauce
¼ tsp Red Food Colouring

Edible Chopsticks

4 Spring Roll Wrappers
Oil to fry
Garnishes
2 Med Mushrooms – sliced
1 large Zucchini – shredded into noodle strips
Bamboo Shoots – julienned, Baby Corn Spears, Spring Onions, Red Capsicum and Chilli - sliced

Cooking Steps :

Soak rice in cold water for 2 hours, mix pork marinade ingredients cover pork fillet and marinade for 2 hours.
Bake @ 180C for30 minutes, slice thinly.
Mushroom Broth
Slice 400gms mushrooms add remaining broth ingredients, cover and simmer for 1 hour.
Soak shitake mushrooms for dumplings in boiling water, drain, add liquid to broth, finely chop mushrooms add to dumpling mix.
Dumplings & Meatballs
Finely chop spring onions , mix all other ingredients ( including soaked shitake mushrooms)
Roll half the mix into 6 balls and coat with strained rice , fill wonton wrappers with remaining mix.
Place meatballs on baking paper in a steamer and cook for 30 minutes, add dumplings for the last 5 minutes.
Strain broth , return to pan, add zucchini noodles, mushrooms, corn and bamboo shoots, simmer for a 2- 3 minutes.
Arrange meatballs, dumplings, sliced pork and vegetables in a bowl, pour broth over and garnish with spring onion, capsicum & chilli slices
Edible chopsticks
Cut Spring Roll wrappers diagonally, roll into thin sticks, heat oil and fry until golden.


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