serves
6-8
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
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Fast and Fiery
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 onion, peeled and halved
- 3 garlic cloves, bruised
- 1 tsp sugar
- 1 tbsp salt
- 1.5 kg pork scotch
- 1 cup kimchi, to serve
- 3-4 leaves Korean perilla kimchi (see Note)
- olive oil, to serve
Tuna mayonnaise
- 5 eggs, hard boiled and roughly chopped
- 425 g canned tuna in spring water, drained
- ½ lemon, juiced
- ½ tsp English mustard
- 2 anchovy fillets
- 180 ml vegetable oil
Resting time: 30 minutes
Chilling time: 4 hours
Instructions
- Place about 2 litres of water in a large saucepan and add the onion, garlic, sugar and salt. Bring to a simmer and add the pork scotch. Simmer at very low heat for about 75 minutes until the pork registers an internal temperature of 65˚C. Remove from the liquid, spoon a few spoons of the liquid over the pork and allow to cool to room temperature (the pork will continue to cook as it rests at about 65˚C), then refrigerate.
- For the tuna mayonnaise blend everything together in a food processor except the oil, then drizzle in the oil to form a smooth emulsion. Add a dash of boiling water to loosen the mayonnaise if needed.
- Very thinly slice the pork and arrange it on a serving plate. Spoon the tuna mayonnaise over the top, scatter with the two types of kimchi and drizzle with a little olive oil to serve.
Note
• Korean perilla kimchi is available at Korean grocers.
Photography by Kitti Gould.
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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.
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