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

Ingredients

Fresh Meat

  • 500g of pork belly, skin removed

Fruit & Vegetables

  • 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 chilli flakes, habareno
  • 1 cucumber, diced into 1cm squares, seeds removed

Spices & Dried Herbs

  • 2g of white peppercorns
  • 5g of smoked paprika
  • 1 bay leaf
  • 3 coriander stalks
  • 1 green chilli, finely diced with seeds removed
  • 10g of yellow mustard seeds

Store Cupboard

  • 25g of tomato purée
  • chicken stock, mixed with veal stock in a 50:50 ratio, to cover
  • 25g of sugar
  • 10g of fish sauce
  • 30g of sesame seeds, toasted
  • 30g of black sesame seeds
  • 75g of peanuts, toasted and finely chopped
  • 150g of caster sugar

Beverages

  • 50ml of red wine
  • 25g of water
  • 200ml of water

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 bunch of coriander, leaves picked and chopped
  • coriander cress
  • mint cress

Delicatessen

  • 50g of chorizo, diced

Speciality Ingredients

  • gyoza wrappers, 1 packet

Oils & Vinegars

  • olive oil
  • 25g of rice wine vinegar
  • 125ml of sesame oil
  • 200ml of white wine vinegar