Balsamic reduction pork belly - Hawthorne Garage
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balsamic reduction pork belly
Serves 6 to 8 people
ingredients
• 1-1.2kg Pork Belly
• 2 cups Balsamic Vinegar, strained
• ½ cup light Soy Sauce
• 4 cups water
• 4 tablespoons sugar or 2 blocks Chinese rock sugar
• 4 cm ginger-sliced
• 1 whole garlic-cut into 2 halves
• 2 eschalots (or red shallots), roughly chopped
• 1 Star Anise
• 2 Dried Chilies
• 3 tablespoons vegetable oil
• Extra: finely sliced ginger and spring onion for garnish
method
1. Cut pork into 3.5cm width strips. (You’ll get 4 to 5 strips out of 1-1.2kg)
2. In a heavy base pot, heat oil. Add ginger, shallots and garlic. Stir until aromatics become
fragrant. Add star anise and chilli. Stir for further 30 seconds or so. Gently add strained balsamic
vinegar, water, sugar and soy.
3. Bring stock to a gentle boil. Add pork, skin up, making sure all the meat is covered in stock.
Add some more water if necessary. It can be reduced down later. Bring it back to a gentle boil
again, then turn down heat as low as possible. Let simmer for 1½ hours. Skim the top layer of
oil occasionally.
4. With last 15 minutes of cooking remaining, gently lift out all the meat into a bowl, taking care
not to break any of the meat. Cover with cling wrap immediately.
5. Start reducing the stock by returning it to a boil. Stir occasionally. When you reached a thick
slurry, or just dripping slowly off a spoon, it’s ready. It should have a glossy appearance. Most of
the acid from the Balsamic Vinegar should be cooked off by now, leaving a sweet, with only a
hint of acid flavour. Turn off heat completely. Sauce will thicken more when cooled a bit.
6. Slice pork diagonally into bite size pieces, flatten with side of knife. Plate cut pork on a flat
platter. Drizzle sauce over pork. For a rustic finish, include some of the unbroken down bits
of aromatics. Garnish with finely sliced fresh ginger and spring onion. Serve immediately with
piping hot mash or steamed rice.
7. Best served over a bed of salad (eg. rocket, cucumber or finely sliced cabbage or
iceberg lettuce).
tips
If sauce is reduced too much, or too thick when cooled, just add 2 tablespoons of hot water and
stir through. Do not cut pork until ready to eat. Always keep pork tightly covered until ready to cut.
Once cut it has to be consumed immediately or it may become dry and flaky. Keep sauce and
meat separately until ready to serve. This dish will keep fresh in refrigerator for 2 days. Pork Ribs may
be substituted for this recipe.
balsamic reduction pork belly
Serves 6 to 8 people
onally sliced Flatten with the side of k
Diagonally sliced Flatten with the side of knife
Diagonally
Diagonally sliced sliced Flatten
Flatten with with the side
the side of knife
of knife
Garnished
Garnished with finely sliced withand
fresh ginger finely sliced
spring fresh ginger and spring onion.
onion.
Garnished with finely sliced fresh ginger and spring onion.
Served on a bed of rocket and Lebanese cucumber.
Served on a bed of Rockets and Lebanese Cucumber.
Served on a bed of Rockets and Lebanese Cucumber.
Garnished with finely sliced fresh ginger and spring onion.
Served on a bed of Rockets and Lebanese Cucumber.
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Consistency
Consistencies
Consistencies
pear sauce marinade
ingredients
• 1 large pears, peeled
• 2 eschalots (French onions), roughly chopped
• 4 cloves garlic-crushed
• 2 dried chillies (leave out for a kids friendly version)
• 1/4 cup light soy sauce
• 1 tablespoon brown sugar
• 3 tablespoons vegetable oil ←Marinade Paste
• ½ teaspoon white pepper
method
1. Blend into smooth paste.
Or...
ideal marinade for
Pear Sauce Marinade
Thinly sliced beef, chicken and pork; ribs, lamb chops or chicken wings.
To make into
Thinly sliced
of marinating.
a stir-fry
meats sauce
only need 30 ; to
minutes in1ahour
saucepan, heat
of marinating. 3 pears,
tablespoons
1 Lrg.cuts
Steak of vegetable o
peeledat least 4 hours
need
2 eschalots (French onions)-roughly chopped
4 cloves garlic-crushed
gentle boil. Turn down heat, let simmer for 15 to 20 minutes.
2 dried chilis (leave out Stir occasionally.
for a kids friendly version)
1/4 cup light soy sauce
alternative 1 tablespoon brown sugar
3 tablespoons vegetable oil
When cooled, store in an airtight jar. Use 4 to 5 tablespoons for a quick meat &
To make into a stir-fry sauce; in a saucepan, heat 3 tablespoons of ½vegetable oil. Add in paste,
teaspoon white pepper
bring to a gentle boil. Turn down heat, let simmer for 15-20 minutes. Stir occasionally. Let cool.
stir-When
through sauce for hot noodles. Blend into smooth paste
cooled, store in an airtight jar. Use 4-5 tablespoons for a quick meat and veggie stir-fry. Also
ideal as a stir-through sauce for hot noodles. Ideal Marinade for:
Thinly sliced beef, chicken & pork; ribs, lamb chops or chic
Sauce will
Sauce keepin the
will keep in the
fridgefridge up to a week.
up to a week. Thinly sliced meats only need 30 minutes to 1 hour of mar
marinating.
←Marinade Paste
Cooked sauce
Or...
To make into a stir-fry sauce; in a saucepan, heat 3 table
gentle boil. Turn down heat, let simmer for 15 to 20 minu
charred fillet steak burger
with grilled pear tomato relish
Serves 4 people
ingredients
• 500g prime cut steak (Porterhouse, Scotch Fillet, etc), sliced into 4 portions, at approximately
1.5cm thickness
• 2 Peckham Pears, sliced ½ cm and cut from top to bottom
• 4 whole grain Burger Rolls
• 50g Rocket / Spinach Salad mix
• 2 Red onions, sliced in rings ½ cm thick
• 80g cheese, to your preference (Swiss, Gruyere or Cheddar), thinly sliced
• 8 tablespoons Relish (as previous recipe)
• Balsamic Glaze for drizzling
• Olive oil for drizzling
• Pinch of sea salt
method
1. Grill both sides of pear until golden brown and set aside.
2. Grill onion rings – keep crunchiness and set aside.
3. Grill steak on hot griddle – to preference, making sure it’s charred on outside.
4. Use cover to retain the smokey flavour throughout the cooking process.
5. When steak is turned, place cheese on top of steak so it melts naturally.
6. When cooked, allow steak to rest for 10-15 minutes.
7. Cut rolls into halves and grill to toast.
assembly
• Layer cooked ingredients – relish / pear / onion / pear / rocket salad / pear and cheese topped
steak adding relish to finish.
• Drizzle olive oil, Balsamic Glaze, dollops of relish around the plate and sprinkling of salt to finish.
process. Layer
Layercooked
cooked ingredients
ingredients – relish/pear/onion/pear/rocket
relish/pear/onion/pear/rocket salad/pear
salad/pear
Drizzle olive oil, Balsamic Glaze, &&relish
dollops of chee
cheesear
saturally.
into halves and grill to toast.
onion/pear/rocket
Drizzle
lden brown Drizzle
and
salad/pear
olive
olive
set aside. oil, & cheese
oil, Balsamic
Balsamic topped
Glaze, dollopssteak
of adding
of relish
relish relishthe
around
around to finish.
the plate
plateand
andsprinklin
sprinkl
bly:
edof ingredients
ness aside. – relish/pear/onion/pear/rocket
and setaround
relish the plate and sprinkling of salt salad/pear
to finish. & cheese topped steak addin
ooked charred fillet steak burger
reference, making sure
ingredients – it’s charred on outside.
relish/pear/onion/pear/rocket salad/pear & cheese topped steak adding re
eflavour
oil, Balsamic Glaze,
throughout
with dollops
the cooking
grilled pear of relish
process.
tomato relisharound the plate and sprinkling of salt to finish.
oliveonoil,
eese top Balsamic
of steak
Serves Glaze,
so
4 people dollops
it melts of relish around the plate and sprinkling of salt to finish.
naturally.
est for 10-15 minutes.
/pear
toast. & cheese topped steak adding relish to finish.
te and sprinkling of salt to finish.
sh/pear/onion/pear/rocket salad/pear & cheese topped steak adding
Cover with relish to finish.
lid during grilling to capture the smoke
, dollops of relish around the plate and sprinkling of salt to finish.
Coverwith
Cover with lid
lid during
during grilling
grilling to
to capture
capture the
the smokey
smokeyflavour
flavour Melting
Meltin
e the smokey flavour Melting cheese on cooked side of steak
hwith lid during
lid during grilling
grilling totocapture
capturethe
thesmokey
smokey flavour
flavour Melting
Meltingcheese on cooked
cheese side so
on cooked
Knife thro
will hold ev
o capture the smokey flavour Melting cheese on cooked side of steak
Melting cheese on cooked side of steak
Cover with lid during grilling to capture the smokey flavour
Knife through the burger
Knife
will holdthrough the burger
everything together
Knife through the burger will hold everything together
Knife through the burger
will hold everything together
will
Knifehold everything
through together
the burger
will hold everything together
Knife through the burger
will hold everything together
Melting cheese on cooked side of steak Assembling
r Assembling
ther
Assembling
Knife through the burger Olive oil and balsamic glaze drizzle, dollops of relish and a sprinkling Olive oil &
Assembling
will hold everything of sea salt to finish Olive oil & Balsamic glaze drizzle, dola
together Assembling
Olive oil & Balsamic glaze drizzle, dollops of relish & Olive oil
a sprinkling of sea salt to fin
Olive oil & Balsamic glaze drizzle, dollops of relish &
a sprinkling of sea salt to finish
Assembling a sprinkling of sea salt to finish Olive oil & Balsamic glaze drizzle
a sprinkling of sea salt t
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