Pulled Pork Raviolo Recipe - Great British Chefs

Pulled pork and chorizo ‘raviolo’, pickled cucumber, sesame, peanut and green chilli

Starter
medium
8
5 hours, plus chilling time

PT5H

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.

Discover more:

Share recipe

Related recipes

Pulled pork buns with apple and smoked bacon

Matt Weedon

Sous vide Cuban-style pulled pork with mango and pineapple salsa

Louise Robinson

Pulled pork with Carolina gold barbecue sauce

The Kitchen with Great British Chefs

Pulled beef rolls in cola BBQ sauce

Oliver Denton

Curried pulled pork with brioche buns

Karen Burns-Booth

Ingredients

save recipe

recipe saved

print recipe

shopping List

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

recipe saved

print recipe

shopping List

Method

save recipe

recipe saved

print method

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

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

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

Discover more:

Share recipe

Chantelle Nicholson

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.