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Star Anise Braised Pork Cheek Baos with Truffle Recipe
Star Anise Braised Pork Cheeks with Truffle Powder
Recipe by Angus An
Truffle powder
| 100ml canola oil |
| 25 ml truffle oil |
| 1teaspoon salt |
| 2 1/2 cup of maltodextrin |
blend everything together with hand blender. Powder should be lose and flavourful.
Pork Braise base
| 3 g of white peppercorns |
| 8 g star anise |
| 10 g dried orange peel (homemade prefered) |
| 10 g cassia bark |
| 40 g fried shallots |
| 15 g fried garlic |
| 3 pandanus leaves |
| 2.5 L chicken stock |
| 100 g oyster sauce |
| 100 g fish sauce
5 lbs of pork cheeks |
toast all the spices and simmer with the stock. (keep the spices in the liquid) Add all the seasoning and is ready to use. Cut off the sliver skin on the pork cheek, blanch from cold water 1st. Once blanched, cover with the braising liquid and cook until tender. It is important for the braise to cool down in it’s liquid to prevent from drying out. Once the pork cheeks are cool enough to touch, remove from liquid and use the liquid to make the sauce.
Sauce
| 1lb palm sugar |
| braising liquid above, strained |
| 1 tbl white pepper |
| Zest of 1 orange |
caramelized the palm sugar, and pour in the braising liquid. Be careful that it will splater. Check the aromatic levels of the sauce, if the spices aren’t showing well, put a small about of each of the above spices into the sauce to bring out the freshness in the spices of the sauce. Reduce the sauce until a glaze consistency. Check seasoning, season with more fish sauce if too sweet.
To Serve
| pork cheek | 5 | unit |
| sauce | 65 | g |
| sliced bok choy | 4 | half |
| fried garlic | 1 | tbsp |
| fried shallots | 1 | tbsp |
| micro celery | 5 | g |
| truffle oil | 2 | drop |
| truffle powder | 1 | tbsp |
in a pot reheat the pork cheek with sauce, glaze until coated. Pour the sauce on the base of the bowl and plate the pork around it. Sit the bok choy on the side of the pork cheeks and garnish with fried shallts and garlic, and truffle powder. Drizzle a couple of drops of truffle oil, and serve with steam buns. When in season, Shaved black truffles could be added on top or in place of truffle oil and powder.