Shiso wrapped spiced pork
Recipe by Claire Van Vuuren – Bloodwood
Serves 5 (6 pieces each)
Ingredients for the Shiso Wrapped Spiced Pork:
1kg pork neck
100g pork back fat
120g lemon grass finely grated
2 tsp dried chilli flakes
5 cloves garlic grated
15g salt
3 tsp fish sauce
6 kefir lime leaf finely sliced
3 bunches of large leaf shiso leaf
Method:
Cut pork neck into small cubes, place cut pork and back fat through a mincer on coarse setting. If you don’t have a mincer this can be done by hand. Finely mince the pork with a sharp knife. Chill the pork in a fridge.
In a blender, combine lemon grass, garlic, chilli and lime leaf to make a paste. This will form the main flavour of the sausage. Add spice paste to the pork, add salt and fish sauce. Work this together with your hands till the meat is sticky and holds together. Try to keep this as chilled as possible. Check to see if the seasoning is correct by cooking a small piece of the meat mix. Adjust salt and fish sauce till you are happy.
Time to wrap the pork now. Choose lovely large leaf shiso – place two spoons of pork meat onto the shiso leaf and wrap tightly. Repeat till all the filling is wrapped. Place a spoon of pork mix into the palm of your hand and roll into a cigar shape that is the same width as the leaf you are using. Roll the leaf over the pork mix and make a little cigar. Heat a pan or grill and place the cigar join side down and cook for 2-3 min per side.
Ingredients for the Mandarin sauce:
500g mandarin, peeled
1 peel of mandarin
1 onions sliced
1 clove garlic
Half of 1 red chilli
100g sugar
apple cider
1 cup orange juice
Method:
Add dry sugar to a pot big enough to hold all ingredients for the sauce. Once sugar turns into a caramel, add onions, garlic and chilli. Cook till fragrant and onions start to soften. Add mandarin and skin and cider and cook till think and syrup consistency. Taste and add salt and pepper to taste. Strain before serving.
Recipe created with the Smeg stand mixer and Multi Food Grinder attachment.
