Caramelised pork belly and Cha Gio ( spicy rolls)

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by jack404, Sep 4, 2012.

  1. jack404

    jack404 Former Guest

    Jan 11, 2010
    one of the big secrets of asian cooking is the stock they have ready a ladle load does a lot so heres my stock ( more chinese than anything even though the pork is highland Khmeri ( Cambodian ) ) but adjust it to what you want

    the pork , fresh is best eh

    Chinese master stock
    6L water
    3 cloves garlic, sliced
    1 knob ginger, sliced
    1 handful green onion ends
    1 cinnamon stick
    2 star anise
    375ml light soy sauce
    375ml shaoxing wine (Chinese cooking wine)
    75g chinese rock sugar

    1 kg pork belly
    2 eschalots, finely sliced
    1 tbsp rice wine vinegar
    300g brown sugar
    1 tbsp fish sauce
    2 tbsp lime juice
    Handful fresh coriander leaves
    1 long red chilli, deseeded and sliced
    1 tbsp black sesame seeds

    For master stock, place all ingredients in a large stockpot and bring to the boil. Taste stock for balance of flavours and adjust as required

    Add pork belly to master stock and gently simmer for one hour. Remove and set aside to cool.

    Soak eschalots in vinegar.
    Heat brown sugar in deep-sided frying pan, stir and cook over medium heat until caramelised. Add one cup master stock, fish sauce and lime juice. Cook over high heat until reduced and thickened.

    Cut pork belly into slices and add to sauce.

    Mix together the coriander leaves, eschalots and chilli.

    Place slices of caramelised pork neatly on a plate, garnish with salad and sprinkle over sesame seeds.

    Spicy rolls ( Cha Gio )

    These crisp spring rolls are best rolled small and tight rather than large and loose. Add 100 grams of fresh prawn or crab meat if you're feeling fancy, and serve with lime or lemon wedges.

    4 dried shiitake mushrooms
    50g cellophane (beanthread) noodles
    1 carrot, peeled and grated
    250g minced pork
    1 medium onion, grated and squeezed dry
    1 garlic clove, grated
    1 tsp salt
    1/2 tsp pepper
    1 tsp sugar
    1 tsp cornflour
    1 tbsp fish sauce
    2 tbsp coriander leaves, chopped
    1 pack small spring roll wrappers, thawed
    Vegetable oil for deep-frying
    1 iceberg or baby cos lettuce, leaves separated and chilled
    1/2 bunch mint
    1/2 bunch Thai basil

    Dipping sauce
    3 tbsp fish sauce
    1 tbsp rice vinegar
    1 tbsp lime juice
    2 tsp white sugar
    3 tbsp water
    1 garlic clove, finely grated
    1 mild red chilli, sliced

    Cover shiitake with boiling water and soak for 30 minutes. Drain and finely dice, discarding stalks.
    Cover noodles with boiling water and leave to stand for five minutes. Drain and snip into short lengths.

    Combine dipping sauce ingredients with half the grated carrot and refrigerate.

    Mix minced pork with onion, garlic, salt, pepper, sugar, cornflour, fish sauce, coriander, mushrooms, noodles and remaining grated carrot.

    Place one tablespoon of filling in a row near the corner of a wrapper (not in the middle) and fold the corner over the filling, pinching the filling tight. Fold in sides, then roll up tightly. Brush the tip with water to help it stick.

    Heat oil until a cube of bread turns golden in 15 seconds.

    Fry rolls a few at a time for three minutes, turning once, until golden.

    Drain on kitchen paper and serve with lettuce leaves, herbs and the dipping sauce. To eat, wrap each roll in a leaf, tuck in some herbs and dip in the sauce.

    now as for the Pork i cant get the fixings here ( all procesed junk) for good corn bread but some corn bread to soak up that caramelized sauce would go down a treat
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