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Porkestra the Recap

June 26, 2010

THe Mascott

The Pig is such a magic animal. it lends itself to all cuisines. all bits are eddible in such a variety of yummy ways.

Porkestra is part of the continueing dinners cooked by Myself and Benjamin Cooper. All dinners are based around a single animal. All dinners are done in Sydney at My Restaurant MUMU Grill and then in Melbourne at St Ali. The first dinner was Duckfest based around you guessed it Duck. Porkestra was based around Pork eight courses of pork from all different parts of the animal and with an atempt to infuse the dinners with a wondermnet of just what can be done with the magical pig.

Here at MUMU we only use Bangalow sweet pork it is the best flavour has good fat content and the company guarantee there farmers a reasonable return to continue producing such fantastic pork.

I am going to go thru the menu giving you the basic recipe obviously not all the measurements, youll have to figure them out for yourself.

Menu

Course 1 Scratchings and Fried Pigs Ears

Pigs Ears and Scratchings

Pigs Ears in Masterstock

We cooked the pigs ears in a masterstock for 3.5 hours in a masterstock untill they had a jelly like consistency. Remove the ears and let cool. We then sliced the ears into 1cm thickness and polenta crumbed them and fried them untill crunchy.  The ears were served with a tartare of sorts and the scratchings (crisp pork skin).

We served this at the bar when people arrived and here in sydney we matched it with Piggs Peake Verdehlo. in Melbourne we added cashew nuts and finely sliced chilli to give it a bit more of an Asian bent. Benjamins food is spectacularly Asian so we tried to maintain that theme for Melbourne.

Course 2  Charcuterie plate

Beautiful Smallgoods from Pino at La Dolce Vita need only to be finely sliced, and served with some condiments and fresh toasted bread.

Charcuterie

Course 3 Cauliflower Soup with Pork and Prawn Dumpling

(Obviously a hit with some people)

The Rabbit and Her Soup (apprentice for a day)

Cauliflower Soup

The secret of a silky soup is shaving the cauliflower before cooking it adding a reasonable amount of onions. by doing this you end up witha  beautifully creamy soup without the use of cream ( this tip was brought to you by Benjamin Cooper)

Course 4 “The Pork Sword”

Tea Smoked Swordfish with Pork Caramel and Micro Cress.

We only did this course in Sydney.

This small dish packed some serious Flavour if i do say so myself.

We lightly smoked the swordfish with iron bark and green tea to a medium rare.  the pork was the Hock which we fried untill crispy (after braising, i will explain this later). The Caramel was made from palm sugar, water, Turmeric, corriander, lime leaf, ginger and lemongrass.

The Pork Sword

Turmeric Caramel

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In Melbourne we cooked a Pork belly and served it with a Jellyfish salad , Pat Chun and Star Anise Caramel.

Course 5 Pork Shoulder cooked in the way of Babi Giuling.

Babi Giuling Marinade=Sauce

Babi Giuliig

Course 6 Pork Hock with Cumquat Marmilade, Bok Choy and Masterstock Sauce

Mumu: Masterstock pork hock braised debone and fried with ginger fried bok choy and cumquat marmelade

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This was my Favourite and to be honest allot of people loved this one. We braised the pork hock in Matserstock for 3.5 hours or untill it fell off the bone. Once it reaches this stage take it out of the masterstock strain and put all the flesh including the skin into a large tray. put a snug fitting tray ontop and weigh down untill the hock sets in its own gellatine. Cut into Portions, coat with fish sauce and fry using a flour mixture of tapioca flour and rice flour. Fry untill crispy and a deep brown. Serve on sauteed Bok choy top with cumquat marmilade and masterstock.

Cumquat Marmelade

Course 7 Porchetta Slow Roasted and served with Jerusalem Artichoke, Watercress and fennel salad and Apple Sauce

Porchetta whole pig with Golden Delicious sauce, and fennel and Jeruslam artichoke salad

The Pork for this was generously donated by Australian Pork Limited. We roasted it overnight at 85 degrees.

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Course 8 Pancetta icecream with Gingerbread and Poached winter Fruits.

Candied pancetta ice cream, gingerbread, poached winter fruits

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