Pulled pork and chorizo ‘raviolo’, pickled cucumber, sesame, peanut and green chilli
Item 1 of 1
- medium
- 8
- 5 hours
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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.
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Ingredients
Metric
Imperial
Pulled pork
- 500g of pork belly, skin removed
- 1/2 onion, chopped
- 1/2 carrot, chopped
- 1/2 leek, chopped
- 1/2 celery stick, chopped
- 1 bulb of garlic, halved horizontally
- 2g of white peppercorns
- 5g of smoked paprika
- 2g of chilli flakes, habareno
- 25g of tomato purée
- 50ml of red wine
- chicken stock, mixed with veal stock in a 50:50 ratio, to cover
- 1 bay leaf
- 1 sprig of thyme
- 3 coriander stalks
- 1 bunch of coriander, leaves picked and chopped
- 50g of chorizo, diced
- gyoza wrappers, 1 packet
- olive oil
Green chilli, peanut and sesame sauce
- 25g of sugar
- 10g of fish sauce
- 25g of rice wine vinegar
- 25g of water
- 1 green chilli, finely diced with seeds removed
- 125ml of sesame oil
- 30g of sesame seeds, toasted
- 30g of black sesame seeds
- 75g of peanuts, toasted and finely chopped
Pickled cucumber
- 1 cucumber, diced into 1cm squares, seeds removed
- 200ml of white wine vinegar
- 200ml of water
- 150g of caster sugar
- 10g of yellow mustard seeds
- coriander cress
- mint cress
SAVE RECIPE
Method
1
Preheat the oven to 120°C/gas mark 1/2
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
- olive oil
- 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
3
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
4
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
5
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
6
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
7
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
8
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
9
For the cucumber, heat the pickle ingredients together in a pan then pour over the cucumber dice and chill
10
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
From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.
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