Bahn Mi 6 white crusty rolls 1kg pork belly 2 pickled carrots 1 Daikon (chinese radish) 2 Lebanese cucumbers 10 birds eye chillies 1 bunch coriander 1 Kewpie Mayonnaise 1 pork pate 4 ltr Master Stock 1. To start heat Master stock until boiling. Slide […]
800g pork livers, soaked in milk overnight
2 tbl vegetable oil, for frying
3 cloves garlic, thinly sliced
125ml Shaoxing wine
500g butter, chilled, chopped into small cubes
fish sauce, to taste
ground white pepper to taste
1. Drain livers and wash thoroughly. Trim veins and dice into 2cm cubes. Heat vegetable oil, fry the livers in batches, do not stir.2. After 1 minute add garlic, return all the liver to the pan and deglaze with the wine. Move the liver to a food processor, add butter and blitz until smooth.
3. Season with fish sauce and pepper.
4. Transfer to an air tight container put a piece of baking paper snugly over the top and put in fridge to cool. Once cool enough put on the lid and keep refrigerated until required.
8 red Asian Shallots 10 Garlic Cloves 30 Star Anise 100ml Vegetable oil 700ml Shaoxing wine 1kg Yellow rock sugar 500ml Light soy sauce 700ml Dark soy sauce 100g cassia bark 4 Chinese cardamon pods 2tbl fennel seeds 200g Ginger, thinly sliced 6 spring onions […]