Today, we’re showcasing a selection of incredible recipes featured in the first 3 weeks of MasterChef Australia 2024.
This Pork Belly with Whiskey Tamarind Sauce recipe comes courtesy of the season’s third episode.
Serves 4
Ingredients
Pork Belly
500g pork belly
4cm ginger, sliced
4 star anise
2 cinnamon quills
500ml chicken stock
2 tbsp soy sauce
4 garlic cloves
4 long red chillies,
1 tbsp oil
10g salt
Whiskey Sauce
1 long red chilli
1 garlic clove, grated
2 tsp vegetable oil
60ml Shaoxing cooking wine
55g palm sugar
½ cup chicken stock
20g tamarind paste
1 tsp fish sauce, to taste
25mls whiskey
½ lime
Corn Ribs
1 corn cobs
1 tsp onion powder
1 tsp garlic powder
1 tsp dried coriander
Plus coriander leaves, toasted sesame seeds and 1 long red chilli to garnish.
Pork Belly with Whiskey Tamarind Sauce Method
1. Pre-heat oven to 250°C fan-forced.
2. For the Pork Belly, place ginger, star anise, cinnamon, stock, soy sauce, garlic, and chillies into the pressure cooker, ensuring the pork belly skin remains just above the liquid. Place a cartouche of baking paper over the pork belly skin to keep it dry. Start the pressure cooker on high pressure for 30 minutes.
3. For the Whiskey Sauce, place the sliced chillies and diced garlic into a small saucepan with some oil. Cook until softened, approximately 2 minutes.
4. Add the wine and reduce by half, then add the chopped sugar, stock, and tamarind. Reduce further until the sauce is nicely thickened and a third of original quantity. Add the fish sauce to taste and then the whiskey.
5. Cook further for 2-3 minutes until the flavours are combined.
6. Taste and adjust with whiskey or fish sauce as needed, cooking further to incorporate. Add lime juice for freshness.
7. Remove pork belly from the pressure cooker and dry with paper towel. If possible, leave uncovered overnight in the fridge.
8. Score the skin, rub with salt and oil and place in oven for 5 to 10 minutes, or until skin is crispy. Remove and allow to rest for 10 minutes.
9. For the Corn Ribs, fill half a saucepan with vegetable oil and heat over a medium heat to 160°C.
10. Quarter corn lengthways by cutting down through the cob, then halve each piece crossways to create 8 pieces. Gently fry the corn until cooked and crispy but ensuring that it does not start popping. Remove and drain on a paper towel.
11. Combine spices in a large bowl. Add cooked corn and toss to coat.
12. To serve, slice pork into 1cm slices and arrange on a plate. Serve with sauce and garnish with coriander, sliced chilli and sesame seeds. Serve with corn on the side.