Story: PorkStar with Brendan Pratt
Episode: Episode 7
Presenter: Georgia Moore
Air Date: 29th May 2022

Australian Pork is so versatile it can be a rissole or a beautiful roast with crackling. So many many choices.

• Australian Pork is a great meat, it is easy to cook.
• Chefs enjoy cooking with pork because it is so versatile.
• It goes with just about any flavor and fits into so many different cuisine styles and flavors.

Smacked Cucumber Salad

Ingredients:

• 2 Lebanese cucumbers, cut into diagonal 1cm thick pieces.
• 10g dried black fungus, rehydrated, cut into 3cm pieces
• 1/4 cup salt
• Light pickle
• 1/4 cup lemon juice
• 2 TBSP sugar 1 bird's eye chili
• Chop 1 clove garlic microplaned

Method :

1. Once cucumbers are prepped, place over a colander and sprinkle salt over evenly, leave to sit for 30 minutes.
2. Squeeze all liquid out of cucumbers between your hands removing as much excess salt and bruising the cucumbers as you go.
3. Let it sit in the colander for another 10 minutes, the result should be a more crunchy, slightly squeaky texture and lightly salted cucumber.
4. Then toss through remaining ingredients until sugar is dissolved. Let it sit in the light pickle until black fungus & cucumber has absorbed the flavor.

Szechuan Sauce

Ingredients:
A

• 720g Rice Vinegar.
• 480g Glucose Syrup.
• 240g GF Soy.
• 400g Shallots.
• 120g Spring Onion.
• 80g Garlic Crushed.
• 40g Ginger.
• 200g Sugar.
• 8g Black pepper.

B

1. 200g Chicken Stock.
2. 200g Oyster Sauce.
3. 160g Kecap Manis.

C

• 32g Szechuan Toasted.
• 32g Black Pepper Toasted.

1. Combine A and bring to boil and reduce for 5 minutes.
2. Add B, turn to medium heat and reduce for 20 mins or until liquid has reduced to 200g.
3. Strain then add C and cover with lid and allow to cool, strain.

For more information, please visit:
https://www.pork.com.au/