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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
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 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.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Pulled pork and chorizo ‘raviolo’, pickled cucumber, sesame, peanut and green chilli
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Pulled pork and chorizo ‘raviolo’, pickled cucumber, sesame, peanut and green chilli
Get in touch
Pulled pork and chorizo ‘raviolo’, pickled cucumber, sesame, peanut and green chilli