

Pork, Tortellini, Fennel, Pear
- 4 Portions
-
high
Ingredients
Ingredient | Unit | Quantity |
Pork Shank Wonton |
|
|
MAGGI Fish Sauce | ml | 70 |
Orange | ea | 1 |
Star Anise | ea | 2 |
Cinnamon | ea | 1 |
Cloves | ea | 2 |
Black Vinegar | ml | 50 |
Ginger | g | 20 |
Coriander (Root from green sauce) | g | 80 |
Hoisin | g | 50 |
Pork shank | ea | 1 |
Wonton Wrapper | ea | 14 |
Egg | ea | 1 |
Salt | g | 30 |
Pork Scotch Fillet |
|
|
Pork Scotch Fillet | ea | 1 |
MAGGI Taste of Asia Chilli Garlic Paste | g | 25 |
Miso | g | 100 |
Vegetable Oil | ml | 25 |
Fennel Sauce |
|
|
Apple | ea | 2 |
Pear | ea | 2 |
Baby Fennel | ea | 1 |
Parsley | g | 15 |
Butter | ml | 30 |
Salt | g | 5 |
Xanthan | g | 3 |
Confit Fennel |
|
|
Baby fennel | ea | 3 |
Olive Oil | ml | 50 |
Chilli | ea | 1 |
Garlic Cloves | ea | 2 |
Salt | g | 5 |
Pickled Pears |
|
|
White wine vinegar | Ml | 50 |
Sugar | Ml | 50 |
Water | Ml | 50 |
Star anise | Ea | 3 |
Cloves | Ea | 9 |
Pears | ea | 2 |
Pickled Radish |
|
|
(Use pickling liquid from pears) |
| 75 |
Red Radish | b | 0.5 |
Jus |
|
|
(Braising liquid from shank) |
|
|
Butter | g | 30 |
Lemon | ea | 1 |
Brown Sugar | g | 30 |
Rice Flour | g | 40 |
Water | ml | 15 |
Smoked Crème Fraiche |
|
|
Crème Fraiche | g | 150 |
Salt | g | 5 |
Smoking Chips | g | 20 |
Fennel/dill powder |
|
|
Dill | g | 8 |
Fennel Fronds | G | 10 |
Garnish |
|
|
Nasturtium leaves | g | 8 |
Fennel Fronds | g | 5 |
Butter | g | 100 |
Vegetable oil | g | 100 |
Salt | g | 20 |
Method
- Wonton
Place all ingredients in pressure cooker excluding wonton wrapper, egg and salt, pressure cook for 45 minutes, release steam and remove lid. Remove shank, blitz and cool in blast chiller and pass braising liquid. Reduce small amount of liquid to help bind wonton filling. Cool with shank mixture.
Once cool, cut out wonton wrappers, place half teaspoon of mix in each wonton and brush wrapper with egg wash. Roll into tortellini and freeze until ready to be fried for service.
Once fried, season well.
- Pork Scotch Fillet
Clean meat, cut into portions and then Mix miso, oil and chilli and garlic sauce together. Rub on meat and vac tightly. Pan fry and finish in the oven on 200 degrees for 4 minutes. Rest well before serving.
- Fennel Sauce
Blitz apple, pear, fennel and blanched parsley until smooth. Pass through coffee filter, add melted butter and xanthum to thicken. Place in T/A and in the fridge until ready for service.
- Confit Fennel
Vac Fennel with oil, garlic and chilli, sous vide for 1.5 hours on 85 degrees. Check after 1 hour. Remove from bag, trim, and torch and set aside and reheat for service in oven.
- Pickled Pears
Combine vinegar, sugar, water and spice, bring to boil and cool completely.
Mandolin pears to 2 mm thickness and combine 50 ml pickling liquid with 25 ml water. Vaccum seal tightly and set aside until ready for service.
- Pickled Radish
Quarter radish and vac with pickling liquid, set aside until ready for service.
- Jus
Reduce braising liquid until thick in consistency. Thicken further with rice flour if required, season with salt, brown sugar and lemon juice. Finish with butter and keep warm for service.
- Smoked Crème Fraiche
With smoking gun, smoke crème fraiche in metal bowl covered with cling film. Season with salt and store in piping bag in fridge until ready for service.
- Dill and Fennel Powder
Dehydrate fennel and dill in oven and once dry place in mortar and pestle and grind until a fine powder.
- Garnish
Pick nasturtium leaves and fennel fronds, place under wet paper towel in t/a ready for service.
Products used in the recipe
