This stunning starter combines flavours from across continents for a harmonious dish, with pulled pork belly concealed inside gyoza wrappers to make a 'raviolo'. Topped with a Thai-inspired chilli, peanut and sesame sauce, this is a must-try dish for a dinner party.
From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.
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Preheat the oven to 120°C/gas mark 1/2
Add a dash of oil to a pan over a medium heat and add the onion, carrot, leek, celery, garlic and spices. Brown lightly, then add the tomato purée and wine and cook for a further 5 minutes
1/2 onion, chopped
1/2 carrot, chopped
1/2 leek, chopped
1/2 celery stick, chopped
2g of white peppercorns
5g of smoked paprika
2g of chilli flakes, habareno
25g of tomato purée
50ml of red wine
1 bulb of garlic, halved horizontally
Add the stock, pork belly, garlic and herbs to the pan. Cover with foil and place in the oven for 4 hours, until soft
3 coriander stalks
500g of pork belly, skin removed
chicken stock, mixed with veal stock in a 50:50 ratio, to cover
1 bay leaf
1 sprig of thyme
Pass the pan juices through a sieve into a clean pan and reduce to a glaze consistency. Pick the pork belly into strands of meat
Fry the chorizo in a hot pan until lightly caramelised and cooked through. Add the chorizo, plus any oil from the pan, to the pulled pork
50g of chorizo, diced
Add enough of the reduced sauce to bind the pork belly - you want it to be able to hold its shape when formed into balls. Mix in the chopped coriander leaves and adjust the seasoning if necessary. Mould into 50g balls and set aside
Place a ball of the pulled pork onto a gyoza wrapper and moisten the edges with a little water. Place another wrapper over the top and seal together pushing out any air as you go. Steam in a bamboo steamer or steam oven for 6 minutes, then chill in iced water
For the green chilli, peanut and sesame sauce, bring the sugarm fish sauce, vinegar and water to the boil for 5 minutes. Add the chilli and cook for 2 minutes. Add the remaining ingredients, season to taste
For the cucumber, heat the pickle ingredients together in a pan then pour over the cucumber dice and chill
To assemble, steam the raviolo in a bamboo steamer for 5 minutes. Place a generous spoonful of cucumber pickle dice in a bowl, place the raviolo on top then spoon a generous spoonful of the green chilli, sesame and peanut sauce on top. Garnish with the mint and coriander cress
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