Torched barbecue pork with málà lotus root slices, preserved plum
This torched barbecue pork recipe from Unilever chef Chris Zhong combines tender pieces of pork neck with lightly pickled lotus. The pork is marinated in a tangy sauce made with red fermented bean curd, for maximum flavour. This recipe was created as part of Unilever’s 2024 Future Menus trend report (which can be downloaded here), to showcase the Flavour Shock trend. The idea behind this trend is to create dishes that tear up the rule book and surprise diners.
Ingredients
Metric
Imperial
Pork neck
- 400g of pork neck, trimmed, or 400g pork belly
- 1g of ginger, sliced
- 10g of spring onions
- 5g of mirin
- 30g of red preserved bean curd sauce
- 10g of Knorr Professional Chicken Powder Bouillon
- 50g of peanut butter
- 10g of shallots, chopped
- 5g of salt
Pickled lotus root
- 200g of lotus root, sliced
- 10g of chilli sauce
- 20g of preserved plum
- 2g of salt
- 200g of white vinegar
- 50g of water
- 110g of granulated sugar
Garnish
- brown sugar, for sprinkling
- edible flowers, to garnish
Equipment
- Blow torch
Method
Trim the pork into 2-cm thick pieces
- 400g of pork neck, trimmed, or 400g pork belly
Mix the pork neck with the remaining ingredients and leave to marinate in the refrigerator for 12 hours
- 1g of ginger, sliced
- 10g of spring onions
- 5g of mirin
- 30g of red preserved bean curd sauce
- 10g of Knorr Professional Chicken Powder Bouillon
- 50g of peanut butter
- 10g of shallots, chopped
- 5g of salt
Mix all the condiments together for the pickled lotus root and rest for 6 hours in a clean pickle jar
- 10g of chilli sauce
- 20g of preserved plum
- 2g of salt
- 200g of white vinegar
- 50g of water
- 110g of granulated sugar
Once the pork has marinated, steam the pork for 2 hours 30 minutes, or until very tender
While the pork is cooking, slice the lotus root into 1.5 mm pieces and mix with the spicy, sweet and sour marinade. Let it sit for 2 hours
- 200g of lotus root, sliced
Transfer the pork to a gastronorm and cover with a tray with a weight on top to press it. Chill until cool
Once chilled, cut the pork into 4 cm x 2 cm pieces
Pan-fry the pork cubes on both sides until golden brown
Sprinkle brown sugar on top of the pork cubes, then torch them until the sugar is caramelised
- brown sugar, for sprinkling
Top the pork cubes with the pickled lotus root then garnish with some organic flowers
- edible flowers, to garnish
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