Recipes

Smoked pork jowl, fermented cabbage, apple, gochujang

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Ingredients

To serve:

  • •
    500g yoghurt - hung over night in muslin to remove the whey
  • •
    3 Fuji apples or what’s in season at the time- peeled & diced
  • •
    Puffed wild rice & barley
  • •
    Maple syrup

Smoked pork jowls

  • •
    4 pork jowls
  • •
    500gms lake salt or kosher
  • •
    175g light brown sugar
  • •
    Combine salt and sugar

Fermented red cabbage

  • •
    500g red cabbage - finely shaved on a mandolin
  • •
    2 tablespoons lake or kosher salt
  • •
    500ml water

Puffed wild rice & barley

  • •
    Wild rice & barley

Gochujang dressing

  • •
    60ml sesame oil
  • •
    125ml rice wine vinegar
  • •
    60ml lime juice
  • •
    60ml mirin
  • •
    30ml fish sauce
  • •
    20g sugar
  • •
    20g salt
  • •
    30g ginger fine micro grated
  • •
    15g garlic fine micro grated
  • •
    50g gochujang paste

Method

  1. 1.
    Smoked pork jowls: Into a ½ hotel pan sprinkle the bottom with 1/3 of the cure, place the jowls on top then pack jowls with rest of cure mix and cling wrap. Ensure jowls are evenly surrounded in the cure. Leave pork jowls on cure for 2 days. After 2 days wash off and pat dry. Place in smoker and cold smoke for 5 hours. After you have smoked the jowls vac pack individually and place in sous vide on 56 degrees for 8 hrs, remove and press over night.
  2. 2.
    Fermented red cabbage: Combine cabbage and salt place into a small 2lt bucket, add water and place lid on. Place on a shelf in the dry store or where you get a good constant temperature, preferably 20 degrees. Leave for 2 weeks to ferment then place in the fridge.
  3. 3.
    Puffed wild rice & barley: Overcook rice and barley in separate pots. Place in the dehydrator for 5 hours. Bring a pot of oil up smoke point and puff grains till crispy. Drain on kitchen paper and season.
  4. 4.
    Gochujang dressing: Whisk in all ingredients till combined.
  5. 5.
    To serve: Slice jowls into ½ cm slices and grill till crispy each side. Place hung yoghurt onto the plate in a smear across the plate and place fermented cabbage on top of hung yoghurt. Dress apples in gochujang dressing and place randomly on the cabbage and assemble pork over the top. Redress with a little more gochujang, then drizzle over some maple and garnish with crispy grains and some red sorrel leaves.