Asian pressed pork belly with fig jam glaze and curried pickled chillies served with caramelised pears in Willow Creek cabernet wine glaze, hot Asian mushroom and pak choi salad and spiced chocolate cakes with miso chocolate glaze


Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time Passive Time
2-3 hours Overnight
Servings Prep Time
4-6 people 30 minutes
Cook Time Passive Time
2-3 hours Overnight
Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time Passive Time
2-3 hours Overnight
Servings Prep Time
4-6 people 30 minutes
Cook Time Passive Time
2-3 hours Overnight
Ingredients
Asian pressed pork belly
  • 2 grams pork belly, bones removed and skin on
  • 1 liter Rhodes Quality apricot juice
  • Willow Creek coriander flavoured olive oil
  • 3 onions, peeled and sliced
  • 6 garlic cloves, peeled and chopped
  • 8cm piece ginger, peeled and chopped
  • 1 cup Soy sauce
  • 1/2 cup hoisin sauce
  • 1/2 cup oyster sauce
  • 1 liter Prepared chicken or pork stock
  • 1 jar Pakco curried pickled chillies
  • 1 jar Rhodes Quality fig jam
Caramelised pears in Willow Creek cabernet wine glaze
  • 2 tins Rhodes Quality pear halves, drained
  • 1 bottle Willow Creek red wine balsamic reduction
  • 4 Star Anise Seeds
Hot Asian mushroom and pak choi salad
  • 2 tins Rhodes Quality mushrooms, drained
  • 1/2 cup Soy sauce
  • 1/2 cup hoisin sauce
  • 15 ml sesame oil
  • 400 grams pak choi, halved lengthways
Spiced chocolate cakes with miso chocolate glaze
  • 500 grams SASKO chocolate bake mix prepared according to package instructions
  • 10 ml Hinds Cinnamon
  • 10 ml Hinds ginger
  • 300 grams milk chocolate
  • 300 ml cream
  • 10 ml miso paste
Instructions
Asian pressed pork belly
  1. Heat some coriander oil in a frying pan and fry the onions, garlic and ginger until lightly browned.
  2. Add the soy, hoisin and oyster sauce and bring to a boil. Turn off the heat.
  3. Pour into a large oven dish and place the pork belly on top, skin side up.
  4. Add the apricot juice and stock, cover with foil and place in the oven for 2-3 hours or until the pork is cooked.
  5. Once cooked, pour the sauce into a saucepan and reduce until sticky.
  6. Place a piece of cling wrap over the pork belly and place another oven dish or oven tray on top to press it. You can also add some magazines or a brick on top.
  7. Place in the fridge overnight to press.
  8. Cut the pork belly in squares and place on a baking tray.
  9. Brush with the fig jam and add the chillies into the pan.
  10. Roast in the oven until the skin is crispy.
Caramelised pears in Willow Creek cabernet wine glaze
  1. Place the pears, balsamic reduction and star anise in a saucepan and bring to a boil.
  2. Cook together until sticky. Keep warm
Hot Asian mushroom and pak choi salad
  1. Place the mushrooms, soy sauce, hoisin sauce and sesame oil in a saucepan and bring to a boil.
  2. Cook for a few minutes until the sauce thickens. Keep aside.
  3. Warm some olive oil in a frying pan and flash fry the pak choi for a few seconds.
  4. Pour over the mushrooms and serve.
Spiced chocolate cakes with miso chocolate glaze
  1. Add the cinnamon and ginger to the chocolate batter and pour into individual cake pans or moulds. Bake until cooked and cool down.
  2. Warm the cream in a saucepan and pour over the chocolate.
  3. Leave for 10 minutes and whisk until you get a smooth sauce.
  4. Add the miso paste and whisk until combined.
  5. Drizzle or pour over the cakes and enjoy!