Whiskey belly pork

September 1, 2018

This dish is one of Newcastle-based Tomahawk Steakhouse’s top sellers. It may include lots of techniques, but the head chef believes once you use the salting technique and the press, you will never cook belly pork any other way at home

For the belly pork

Rock salt
Rosemary
Garlic
1kg belly pork
70ml of whiskey
3 star anise
250ml of water

Bourbon Glaze

50ml bourbon
2tbsp ketchup
2tbsp soy sauce
2 star anise

For the Asian slaw

1 pak choi
1 small carrot
1 pepper
100g beans sprouts
200g Chinese cabbage
Small mooli
1 pack of sugar snap peas
1 red onion

For the marinade or pickle

25g Thai red curry paste
20ml sesame oil
1 tea spoon of garlic puree
20ml of light soy
2tbsp of rice wine vinegar
30g soft brown sugar
50ml of sweet chilli

Blitz the rock salt, garlic and rosemary in a food processer and rub over the belly pork. Refrigerate for three hours between two cloths. This will withdraw any moisture and give the belly pork a whole new flavour.
Remove the belly pork from the fridge and rinse off the salt rub. Place the belly pork on a baking tray, skin side up, and add the whiskey, star anise and water. Cover tightly with foil and cook at 160c for three to four hours. When cooked, the belly pork should almost be falling apart.
Take the belly pork out of the water and let it cool. Wrap the belly pork in cling film tightly and place between two trays. Add this to the fridge with a weight on top. Leave for a couple of hours or overnight.
Meanwhile, boil the glaze ingredients until thicker and syrupy. Allow to cool.
For the Asian slaw, julienne the carrot, mooli, Chinese cabbage, pepper and sugar snaps and cut the onion in half and slice half-moon shape thin. Combine.
Whisk together all the marinade ingredients and then pour over the vegetables, leave in the fridge until your pork is ready and fully pressed.
Dice the pork into small 5cm cubes.
Glaze with bourbon and reheat in the oven for about five minutes or over 82c with a probe.
Place the Asian slaw in the centre of a plate and add some sour cream over the vegetables.
Place the pork around the vegetables and garnish with some chilli, coriander and drizzle with the glaze.

Tomahawk Steakhouse
95 Quayside, Newcastle
www.tomahawk-steakhouse.co.uk
0191 222 1222