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Cook like a Spicers Chef – The Balfour Kitchen

The Balfour Kitchen, Spicers Peak Lodge, Brisbane, Queensland
Amigo Westbrook, Head Chef

Borrowdale pork belly, Mooloolaba prawn, tamarind, green mango
Serves 10

Pork belly brine
600g water
10g lemongrass
15g salt
1kg Borrowdale pork belly

Bring water, lemongrass and salt to a boil then cool.
Discard lemongrass
Submerge the pork belly in the cold solution
Place in the fridge overnight to steep.

Pork belly braise
300g coconut water
350g coconut cream
50g fish sauce

Pre-heat oven to 72C
Place the pork belly onto a tray, skin side down
Combine the coconut water, coconut cream and fish sauce then pour over the pork belly
Cook in the oven for 10 hours
Remove from oven
When cool, press the pork belly between two trays and place a weight onto the top tray.

Prawn filling
1kg Mooloolaba prawn meat, peeled, deveined
30g lemongrass, finely chopped
30g ginger, finely chopped
80g coriander root, finely chopped
50g red chilli, finely chopped
80g spring onion, white only, finely chopped
17g fish sauce
12g salt
10g sugar
50g sesame oil

Into a mixer bowl, place the prawn meat and the remaining ingredients
Mixer on low speed until fully combined.

Pork belly and prawn sandwich
Preheat oven to 70C.
Slice pressed pork belly into strips
Lay half of the strips onto a tray then top with the prawn mix
Place the remaining of pork belly strips on top of the prawn mix

Cook for 30min
Reserve until cool

Tamarind sauce
0.4g cumin seeds
100g tamarind puree
30g apple cider
3g perilla leaf

Toast the cumin seeds then add to the tamarind puree, apple cider and perilla leaves.
Blend the mixture until smooth.

Green mango sauce
200g green mango, peeled, diced
100g red chilli, deseeded
5g coriander, leaves only
20g spring onion green
3g anise basil
5g lime juice
4g salt

Blend until finely pureed

Three garnishes

50g French shallots, finely diced
20g red chilli, finely diced
50g green mango, peeled and diced
10g coriander stem, finely chopped
50g pomegranate seeds

Combine the French shallots and red chilli. Reserve
Combine the diced green mango and coriander stem. Reserve
Pomegranate seeds. Reserve

To serve
Cut pork and prawn sandwich into 5x3cm pieces
Sear all sides in a hot pan and keep warm
Place a tablespoon of green mango sauce onto the centre of each plate
Place three sandwiches per portion onto each plate
Place one teaspoon of tamarind sauce onto each of the pork sandwiches
Top each of the three sandwiches with a different garnish
French shallots and red chilli
Green mango and coriander stem
Pomegranate seeds