serves
8
prep
20 minutes
cook
1:10 hour
difficulty
Mid
serves
8
people
preparation
20
minutes
cooking
1:10
hour
difficulty
Mid
level
Ingredients
- 235 g (1 cup) aioli
- 2 garlic cloves, roasted and smashed (see note)
- 1 lemon, juiced and zest grated
- 1 red onion, thinly sliced on a mandolin
- handful of flat-leaf parsley leaves
- 2 tsp sherry vinegar
- 8 small soft brioche buns, split
Pork belly
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 carrots, peeled and sliced
- 1 kg pork belly, skin on
- 500 ml (2 cups) Oloroso sherry
Prawn cakes
- 75 g (½ cup) unbleached plain flour
- 2 eggs
- 1 bunch spring onions (scallions), finely chopped
- 1 brown onion, finely chopped
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp dried shrimp (see note)
- 250 g small green school prawns
- sea salt and freshly ground black pepper, to taste
- smoked Spanish paprika, to taste
- olive oil, for shallow-frying
Chilling time 30 minutes
Instructions
For the pork belly, heat the oil in a pressure cooker over medium heat. Add the onion, garlic and carrot and cook for 5-6 minutes or until soft. Add the pork, sherry and enough water to just cover. Secure the lid, then bring to pressure and cook for 1 hour. Remove from the heat and allow the pressure to release naturally. Remove the lid and transfer the pork belly to a warm platter. Using a fork, coarsely shred the meat.
Meanwhile, to make the prawn cakes, place the flour and eggs in a bowl. Add 100 ml water and whisk until a smooth batter forms. Add the spring onions, onion, parsley, dried shrimp and prawns, then season with salt, pepper and paprika. Cover and refrigerate for 30 minutes.
Heat 1 cm of oil in a large frying pan over medium-high heat. Working in batches, drop 2 tbsp batter into the pan and smooth the top with the back of a spoon so they cook evenly. Cook for 2-3 minutes on each side or until golden. Drain on paper towel and repeat with the remaining mixture.
Place the aioli in a bowl and stir in the garlic, lemon zest and juice to taste.
Combine the pork, red onion, parsley and sherry in a bowl, then add enough of the aioli to just coat and moisten. Lightly toast the cut sides of the brioche buns. Divide the pork mixture among the bun bases, top with a prawn cake then the brioche lid and serve immediately.
Notes
• To roast the garlic, place the unpeeled cloves on a piece of foil and drizzle with oil. Wrap up and roast at 170°C for 1 hour or until soft. Squeeze the softened garlic out of the skins and mash until smooth.
• Dried shrimp is available from Asian supermarkets.
• If you don’t have a pressure cooker, simply prepare the pork in a heavy-based roasting dish, cover tightly with foil, then bake at 160°C for 2-2½ hours or until tender.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
