Taxi 12-hour sticky pork with red chili dressing
July 9, 2010
Taxi’s sticky pork was cooked sous vide in an Instanta water bath at 70°C for twelve hours then cooled and pressed. The pork was then deep fried and rolled in a palm sugar and fish sauce caramel. Sticky, tender, pink and juicy, this pork was served on a chili sauce with warm spicy depth, a scallop seared to crisp on one side and delicate and moist on the other and a salad of cucumber with toasted coconut.
Perry Schagen removing a pouch from the Instanta water bath. This shows how little space is required to fit a water bath in to a busy kitchen. The clear back-lit display can be easily read from across the kitchen, showing actual temperature, set temperature, and five count up timers.
Ingredients
- 100g pork belly
- 100 ml olive oil
- 2 clove garlic
- 2 star anise
- 100g palm sugar
- 4 tbs fish sauce
- 2 red chili
- 20g ginger
- 1 lime juice
- 1 tbs sugar
- ½ cucumber, shredded
- Coriander, mint, viet mint
- 2 scallops
Place 100g pork belly in a CV bag with olive oil, 1 garlic clove and star anise, and poach in water bath for 12 hours @ 70 degrees. Once cooked, fry pork till golden and coat with molten palm sugar and 2 tbs fish sauce.
For the dressing, combine chili, 1 garlic clove, ginger, sugar, lime juice and 2 tbs fish sauce in a mortar and pestle, and grind to a paste.
For the salad, combine cucumber, mint, coriander, Vietnamese mint and dress with a bit of the red chili dressing. Pan fry scallops to serve with pork.
