Surf and Turf – Pork belly and Gyoza with white bean puree and asparagus

Surf and Turf West meet East.jpg     

Ingredients

Pork: 

2 large onions, peeled and thickly sliced
½ bunch thyme
2 cups beef stock
1.2 kg pork belly, skin scored
2 teaspoons olive oil
salt

Sauce:

1 cup beef stock
3 shallots, peeled and roughly chopped
2 cloves garlic, peeled and smashed
1 cup dry white wine
juice of 1 lemon
100 g butter, cubed
2 tablespoons cream
½ cup finely chopped thyme

White Bean Puree:

1 tablespoon olive oil
3 shallots, peeled and finely chopped
2 cloves garlic, peeled and smashed
1 x 400 gram can cannellini beans, drained and rinsed
½ cup chicken stock
2 tablespoons cream
2 tablespoon Dijon mustard
juice ½ lemon

To serve:

2 tablespoons olive oil
12 spears asparagus, trimmed
salt and pepper, to taste

Gyoza (pork dumplings)

2 teaspoons vegetable oil
2 teaspoons finely grated fresh ginger
2 garlic cloves, finely chopped
55g (3/4 cup) coarsely chopped green cabbage
2 tablespoons water
250g pork mince
2 shallots, trimmed, thinly sliced
1 tablespoon soy sauce
2 teaspoons caster sugar
1 teaspoon sesame oil
24 gow gee wrappers
1 1/2 tablespoons vegetable oil, extra
160ml (2/3 cup) water, extra
Black vinegar or Chilli oil to serve

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Method

Preheat oven to 160C.

To roast the pork: place the onions, thyme and beef stock in a large roasting pan. Place the pork on top of onions. Rub olive oil into the pork skin and sprinkle with salt. Place in the oven and cook for 1.5 hours. Increase oven temperature to 200C and continue to roast until meat is tender, about another 45 minutes. Change oven to grill setting and grill pork until skin is crunchy, about 3 minutes. Remove from oven and allow to rest.

To make the sauce: place the stock, shallots, garlic and wine in a saucepan and set over medium-high heat. Allow to simmer until reduced by half. Add lemon juice and simmer for another 10 minutes. Remove from heat, strain into a clean saucepan, season and set aside.

To make the bean puree: place olive oil in a saucepan and set over medium heat. Add shallots and garlic and cook until translucent. Add cannellini beans and the stock and simmer, uncovered, until vegetables are tender, about 10 minutes. Remove from heat and transfer to a blender. Add cream, mustard and lemon juice and process until smooth. Set aside, keeping warm.

Place asparagus on a baking tray. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Place in the oven to roast until just tender, about 8 minutes.

To finish the sauce: place over medium heat. Once warm, add butter, one cube at a time, whisking, until well combined. Add cream and thyme and whisk to combine.

To make Gyoza: Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame oil. Season with salt.

Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.

Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with vinegar or chilli oil.

To serve: carve pork into thick slices and place 2 thick slices on serving plates. Add a spoonful of bean puree, 2 gyozas and some roasted asparagus. Drizzle with wine, herb sauce and season with salt and pepper.

Note: you can use frozen Gyoza Dumplings or make your own one day in advance or you can freeze  up to (3 weeks)  the remaining to use it for something else. I use my remaining freeze Gyoza. 

 

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