Pork Main Asian

Scallops and crispy pork belly with pickled eschalot

Name: Scallops and crispy pork belly recipe
Yield: 4
Cuisine: /asian
Ingredients: 400g Chinese-style roasted pork belly with crackling (see note, at left); 20 scallops; 40.00 ml vegetable oil; Juice of 1/2 lime; 1/2 bunch each spearmint and coriander, leaves picked; 1 each long red and long green chilli, thinly sliced into rounds; Crispy fried shallots, to serve; 80ml white vinegar; 30.00 ml caster sugar; 2 eschalots, thinly sliced; 1/2 piece cassia bark (from Asian grocers, substitute 1/4 cinnamon stick); 1 star anise; 10 white peppercorns; 3 garlic cloves; 3 x 6cm lengths coriander stems with roots attached, washed, chopped; 30g ginger; 2 tsp vegetable oil; 150ml chicken stock; 250g palm sugar, grated; 3 tsp fish sauce

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Scallops and crispy pork belly with pickled eschalot

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by Adam D'Sylva

Chef

Jan 10, 2024

“Cooked properly, scallops are one of the best molluscs around; they’re so versatile. Just don’t overcook them – go on the medium-to-rare side.” – Adam D'Sylva

400g Chinese-style roasted pork belly with crackling (see note, at left)
20 scallops
2 tbs vegetable oil
Juice of 1/2 lime
1/2 bunch each spearmint and coriander, leaves picked
1 each long red and long green chilli, thinly sliced into rounds
Crispy fried shallots, to serve

Pickled eschalot

1/3 cup (80ml) white vinegar
1 1/2 tbs caster sugar
2 eschalots, thinly sliced

Palm sugar caramel

1/2 piece cassia bark (from Asian grocers, substitute 1/4 cinnamon stick)
1 star anise
10 white peppercorns
3 garlic cloves
3 x 6cm lengths coriander stems with roots attached, washed, chopped
6cm piece fresh ginger (30g), finely grated
2 tsp vegetable oil
150ml chicken stock
250g palm sugar, grated
3 tsp fish sauce

Method

1.

For the pickled eschalot, combine vinegar, sugar and a pinch of salt flakes in a medium bowl and stir until sugar dissolves. Add eschalot and set aside at room temperature for 1-2 hours to soften.
2.

For the caramel, using a mortar and pestle, pound the cassia, star anise and peppercorns to a powder. Set aside. Place garlic, coriander and ginger in mortar and use pestle to pound until a paste. Heat oil in a medium saucepan over medium heat. Cook paste, stirring constantly, for 1 minute or until fragrant. Add spice powder and cook, stirring occasionally, for 2-3 minutes, then add stock, increase heat to medium- high and bring to the boil. Add palm sugar and cook, stirring occasionally, for 2 minutes or until sugar dissolves, then cook for a further 10 minutes, without stirring, until caramelised and thickened, then stir through fish sauce to season. Set aside. Stir in a little boiling water if the mixture cools and thickens too quickly on standing.
3.

Discard any bones from the pork belly, then cut into 1.5cm-thick slices and arrange on a serving plate.
4.

Heat a large heavy based frypan over high heat until very hot. Brush scallops with oil and season with salt flakes. Cook, in batches (do not overcrowd pan), for 30-40 seconds each side until golden on the outside and only just cooked in the middle. Arrange scallops, as you go, on top of pork. Drizzle over some of the caramel, making sure there is a little on each piece of pork and scallop.
5.

Drizzle with lime juice. Toss together herbs, sliced chilli and drained pickled eschalot in a medium bowl and arrange over the pork and scallops. Sprinkled with crispy shallots and serve with remaining caramel alongside.