Master Stock for braised pork belly cucumber pickle seared scallops
5 ltr White chicken stock
500 ml Kecap manis dark soy
400 ml Japanese light soy
200 ml Shaoxing rice wine
80 gm Rock sugar
3 Star anise
3 Cassia bark
1 tsp Sichuan peppercorns
2 Green Cardamon pods
4 Oranges peel no pith
4 Birds eye chilli whole
2 knobs Ginger peeled
3 knobs Galangal
2 tsp Fennel seeds
Mix all ingredients together and bring to boil/simmer to infuse flavours.
Adjust seasoning. Use 5-6 times for poaching pork bellies.
Wash belly well and pat dry.
Line a tray with baking paper and cover with rock salt
Lay on a bed of rock salt and cover well with more rock salt.
Leave overnight.
Wash belly well to remove salt.
Bring master stock to the boil.
Line a deep tray with baking paper, place the belly in the tray
cover with baking paper and the stock, seal with foil.
Braise for 2- 3 hrs @ 230- 260 F till just tender.
Sweet and Sour Cucumber
Cucumber pickle
20 Continental cucumbers
1 ltr Peanut oil
2 ltr Rice wine vinegar
2 ltr Water
2 kg Sugar
60 cloves Garlic finely sliced across
10 Lombok chilli julienne
30 Birds eye sliced across
15 tbsp Grated ginger
5 tsp Nigela seeds
Peel ,slice cucumbers, no seeds, blanch and refresh. drain well.
Bring to the boil the water sugar oil and vinegar, allow to fully cool.
Combine all ingredients.
Place on a paper lined tray and cover with more paper and press.
Dipping Sauce
1 liter of distilled white vinegar
1 liter of water
1 kilo of sugar
2 lemon grass crushed
2 kaffir lime leaves
2 tomatoes
2 star anise
2 chillies
Coriander stalks
Place 2 lightly seasoned hand dived scallops from Scotland on char grill and cook to just medium, place pork belly with sweet chilli dipping sauce under grill until lightly caramelized then place I piece of belly with cucumber pickle and then add scallop drizzle with sweet chilli reduction. Slowly reduce for 3 – 4 hours till syrup consistency
Place fresh mint leaves and coriander leafs through the pickle cucumber salad garnish with fried crispy shallots.
The recipe has come from David Spanner, Executive Chef at Livebait Manchester.
Livebait seafood and fresh fish restaurant is housed in a stunning Grade 2 listed building which is tucked away on the edge of Albert Square right in the heart of Manchester’s city centre. The restaurant dedicates its menu mainly to fish and seafood dishes and executive chef, David Spanner is intent on showcasing the true beauty and simplicity of fresh fish. The restaurant boasts an excellent wine and champagne list fit to accompany any seafood feast.