Paul Merrett''s Spiced Pork Cheeks with Coconut, Lime Leaf & Soured Mango Noodles

Dingley Dell's Flying Visits

Dingley Dell's Flying Visits

Standard Supplier 10th August 2012

Paul Merrett''s Spiced Pork Cheeks with Coconut, Lime Leaf & Soured Mango Noodles

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Paul Merrett''s Spiced Pork Cheeks with Coconut, Lime Leaf & Soured Mango Noodles recipe below, as tried and tested by professional chefs - Why not give it a try? Spiced Pork Cheeks with Coconut, Lime Leaf & Soured Mango Noodles Flying Visit Two – Host, The Victoria, London. Author: Paul Merrett @ www.thevictoria.net Serves 20 

Ingredients

  • 40 Freedom Food Dingley Dell pork cheeks (To prep the cheeks simply remove from the skin and take off any sinew)
  • For the Sauce:
  • 2 onions, sliced
  • 2 cloves of garlic
  • 2inch galangal
  • 3 lemongrass
  • 4 small hot green chill
  • 3 tablespoons roasted curry powder (see below)
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 20 kaffir lime leaf
  • 20 curry leaf
  • 3 tins coconut milk
  • 3 coconut tins of water
  • 3 limes
  • 3 tablespoons palm sugar
  • Fish sauce, to taste
  • Green pepper corns
  • Roasted curry powder:
  • 3 tablespoons coriander seed
  • 2 tablespoons cumin seeds
  • 2 tablespoons fennel seed
  • 3 inches cinnamon
  • 10 cardamom pods
  • ½ tsp black mustard seed
  • 1 ½ tsp fenugreek seeds
  • 1 tsp black peppercorns
  • 3 dried chillies
  • 1 tablespoon basmati rice
  • Note: Dry roasts all of the above in a hot pan until they darken slightly in colour. Then pound into a fine powder.
  • For the Mango noodles:
  • 2 Green mango
  • 1 red chilli, diced
  • 2 inch galangal
  • 2 tablespoons black sesame seed
  • 2 tablespoons sesame oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fish sauce
  • 25g castor sugar
  • 1 lime

Method

Method
Colour the pork cheeks in a pan and set aside.
In a large casserole pan, caramelise the onion, garlic, ginger, lemongrass, chilli until they are well coloured - this may take up to 30 minutes. Add the dry spices and stir for 2 minutes to coat all the other ingredients. Then add the lime leaf and curry leaf and sweat for a further minute.
Place the sealed pork cheeks into the casserole pan. Add the coconut milk, green peppercorns and water and cook for 3 hours (you may need to add more water as the cooking progresses). When the cheeks are tender, remove from the sauce. Finish the sauce with fish sauce, lime, and palm sugar.
For the mango noodles, make the pickle mix 24 hours in advance. Combine the chilli and galangal with sesame oil, white wine vinegar, fish sauce, lime juice and sugar. Then leave this overnight in the fridge.
To prep the green mango, slice the whole of each fruit on the mandolin into long slices and then cut the slices into long noodle like pieces. About 1 hour prior to requirement mix the mango with the pickling liquor and let stand. Finally add black sesame seeds. Coil around a carving fork.
Serve altogether.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.