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Meat on the Menu

March 26, 2012

Crispy Skin Roast Pork with Green Papaya Salad

It has been a long time since I cooked a roast! I think that everyone’s mother is the queen of roasts and mine was no exception. Roast beef always came accompanied with crispy, fluffy, Yorkshire puds and roast pork always came with apple sauce!

Having not been a meat eater for several years, I may have done a roast for the family once, perhaps, twice a year!! (Oh, what negligence!) But now that I am reintroducing it back, I wanted to attempt a roast again but…… in my Thermomix!!

The firm favorite with the tribe at home would have to be pork, so off I go in search of a free range organic leg worthy of my experiment. I have a friend in country Victoria who breeds some wonderful heritage breeds but unfortunately, she doesn’t supply up here in Brisbane. If you are interested in Lizzie’s happy pigs, look here.

I am lucky that Brisbane’s best known organic & free range butcher is not too far away so after a visit, I come home armed with a couple of pork hocks & belly, some beef blade (for a curry down the track), and  some nitrite free smoked bacon.

I rubbed the pork hock with a little oil & salt and set it in the Varoma for 2 hours on Varoma temperature, SP 3.

Afterwards, I rubbed in a little more salt and whacked it in a super-duper HOT oven for 20 minutes and the end result was AMAZING! Succulent, melt in the mouth with crunchy crackling which was fought over!

As this was truly an experiment and I was not prepared for the full on roast with trimmings, (read, I had no spuds or pumpkin in the fridge!) I decided to shred the hock up and serve it on a Thai green papaya salad (Som Tam). Yum! Next time I will try steaming the pork belly in the same way and take some pictures of the process for you.

400g green papaya, shredded
1 small zucchini, shredded
100g snake beans, cut into 4cm lengths
30g dried shrimp
200g cherry tomatoes, halved
Handful of coriander
Dressing
2 tabs tamarind concentrate
50g rice vinegar
60g fish sauce
40g palm sugar
I lime, peeled
2 red chillies, chopped
50g water
½ teas salt
1 clove garlic
60g chopped peanuts, toasted
35g fried shallots
 
In basket, steam beans over 500g hot water on SP 4, VAROMA temp 6 minutes.
 
Mix dressing ingredients SP 3 2 mins 90⁰C & strain & cool.
Add papaya & shrimp to TM and mix on REVERSE, SP 1 for 30 seconds to bruise.
Add beans, tomatoes & zucchini and repeat.
Pour over dressing and sprinkle with nuts and shallots & coriander.
Garnish with the shredded crispy skin pork or you could use chicken or duck too!
 

 

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