Recipe: Chef Duncan Ly’s Pork Belly Parcels
If you’re wondering if these little morsels, made by Hotel Arts’ Chef Duncan Ly, taste as good as they look, I’m here to tell you that they definitely do. Much like Darren MacLean’s pear and bacon salad recipe, the presentation can be a little intimidating, but if you have a few extra minutes on your hands, the assembly here is easy as pie.
You’ll notice some edible flowers on this plate too. If you’ve never used them before at home, let it be known that they are readily available at most farmers’ markets and upscale grocery stores. As pretty as they, they can sometimes pack a pretty intense punch, so make sure to taste a pedal or two before you go sprinkling them on everything.
What you’ll need…
12 small green onions, green part only or chives
1 green mango julieened
12 cooked prawns peeled and cut in half length wise
1 bunch of mint
1 bunch of Thai Basil
½ lb pork belly
⅓ cup nuoc cham dressing (see below)
In a small pot add the pork belly, 2 thin slices of ginger, pinch of salt and cover the pork belly with cold water. Bring the pot to a boil and turn down to a simmer. Skim off any impurities, and then reduce to a simmer. And continue cooking for 30 minutes.
Turn off the heat and leave the pork belly in the broth for another 15 minutes.
Remove the Pork and allow to cool. Once cooled thinly slice the pork, then in a pan over medium/high heat fry the slices of pork belly until crispy.
Wrapping the pork belly:
Bring a sauce pan of water to a simmer. Add a pinch of salt. Blanch the green onions in the water for about 30 seconds. Then remove with tongs and drain and paper towel.
Place one half of the prawn on a cutting board. Then top the prawn with mint and Thai basil and the other half of the prawn. Top the prawn and herb stack with the pork belly.
Now wrap a blanched piece of the scallion around the pork, prawn and herb stack then tuck the green onion under itself to from a tight parcel. Repeat with the remaining ingredients.
Nouc Cham Dressing:
3 tablespoon of fish sauce
3 table spoon of water
2 tablespoon sugar
1clove of garlic minced
1 red birds eye chilli, thinly sliced
2 tablespoon of lime juice
Bring the fish sauce, water and sugar to a boil. Stir to dissolve the sugar. Take off heat and add remaining ingredients.
For the Plating:
Arrange the mango on a platter in 12 small portions. Top with the Pork belly parcel. Drizzle with the Nouc Cham dressing.
Total cook time…1 hour