Crispy pork and squid salad

Crispy pork and squid salad

By
From
At Home with Ben
Serves
6
Photographer
Mark Roper

This is my take on a flavour combination you see in many restaurants in Australia. I love the crunchy crispness of the fried pork and squid, and the fresh contrast of the herbs, fennel and cucumber. Keep the leftover stock as a base for soup – store it in a plastic bottle and refrigerate or freeze.

Ingredients

Quantity Ingredient
1 x 1kg pork hock, boned
4 spring onions, roots and tops trimmed
2 star anise
1 slice ginger
1 cup sunflower oil
100g palm sugar
1 tablespoon tamarind paste
fish sauce, to taste
3 squid tubes, cleaned and cut into rings

Salad

Quantity Ingredient
1 bulb fennel, finely sliced and placed in iced water
1 lebanese cucumber, finely sliced and placed in iced water
1/2 cup mint leaves
1/2 cup coriander leaves
1 kaffir lime leaf, finely sliced
1 small red chilli, deseeded and finely sliced

Dressing

Quantity Ingredient
1 lime, juiced
1/2 garlic clove, chopped
caster sugar, to taste
fish sauce, to taste

Method

  1. Preheat the oven to 140°C.
  2. Place the pork hock, spring onions, star anise and ginger in a large saucepan, and add enough cold water to cover the meat. Bring to the boil, then turn down the heat to a simmer and cover. Place in the oven to braise for 3 hours. Once cooked, remove the pork hock from the stock. Remove any fat from the stock and allow to cool. Refrigerate or freeze for later use. When the pork is cool enough to handle, cut it into 2.5 cm cubes and set aside.
  3. Prepare the salad by draining the fennel and cucumber and combining them with the herbs and chilli.
  4. Make the dressing by combining the lime juice and garlic. Stir in the caster sugar and fish sauce to taste, then set aside.
  5. Heat the sunflower oil in a wok over medium–high heat. When hot enough to cook a piece of bread golden brown in around 5 seconds, cook the pork in batches; you may need to top up the oil. Place a few cubes of pork in at a time and cook until crisp, crunchy and a dark golden colour. Be careful as the oil can spit. Drain the cooked pork on kitchen paper.
  6. Drain the oil and return the wok to the heat. Add the palm sugar and bring to the boil. Return the pork to the wok and combine thoroughly, then mix in the tamarind. Season with fish sauce to taste, and keep warm.
  7. Heat a griddle pan and quickly grill the squid. Add to the pork, tossing to combine. To serve, place the pork and squid on a platter. Dress the salad, and arrange on top.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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