For many people, the highlight of the cooking demonstrations at the recent Oamaru Wine & Food Festival will have been the last demonstration of the day, when chef Bevan Smith of Oamaru’s multiple award-winning Riverstone Kitchen came to share his fresh and vibrant Slow-Roasted Asian Pork with Salad of Cucumber, Chilli and Soy. Riverstone Kitchen has made a name for itself with its inventive use of the vegetables that they produce in their restaurant garden, with some rarely-seen-in-North-Otago items like cavolo nero and kohlrabi featuring prominently among the more prosaic beetroots and potaotes. Bevan also uses a lot of Asian flavours in his cooking, and these really came to the fore with this recipe, which is very evocative of a Thai dish, with fresh, vibrant notes from the use of coriander, chilli and mint. Try the recipe at home and see what you think, or better yet, come to the restaurant and see how it tastes in Riverstone Kitchen’s simple-yet-beautiful dining room!
Slow-roast Asian Pork with Salad of Cucumber, Chilli and Soy
- 1kg fresh pork shoulder, bone removed
- 1 tsp sea salt
- 1 pinch of dried chilli flakes
- 2 tsp coriander seeds, roasted and ground
- 4 cloves garlic, peeled and roughly chopped
- 1x 5cm piece fresh ginger, peeled and roughly chopped
- 2 tbsp vegetable oil
- 3 cups cooked jasmine rice
- ¾ cup Soy, chilli, and garlic dressing
- ½ telegraph cucumber, finely sliced, lengthways, using a potato peeler
- 2 cups coriander, washed and picked
- 2 red chillies, seeds removed and finely sliced
- ½ cup mint, picked and washed
- 1 cup spring onions finely sliced, Asian style
- 1 cup baby spinach leaves
- 1 cup basil, picked and washed (optional)
- ½ cup Vietnamese mint washed and picked (optional)
- Preheat oven to 200C degrees. To prepare pork, score skin with a very sharp knife. Crush salt, chilli flakes and coriander seeds in a mortar and pestle. Add garlic and ginger and grind to a smooth paste. Muddle with vegetable oil and smear spice mix all over the skin and the flesh of the pork. Place into a roasting dish with 6cm to 10cm sides and cook for 30 minutes. Remove pork, add half a cup of water to the roasting dish and cover with foil. Reduce oven to 150C degrees before returning pork to the oven and cooking for a further 2 and a half hours or until meat is falling apart. Remove from oven and allow to rest for at least 15 minutes before serving. In a stainless steel bowl gently toss salad ingredients together and reserve.
- Gently heat jasmine rice and divide between 4 plates. Remove skin and excess fat from pork, portion and serve on top of rice. Drizzle generously with soy, chilli dressing and top with Asian salad greens. Serve immediately with a little extra dressing if desired.
Soy, Chilli, Garlic Dressing
Makes ¾ cup
- 6 tbsp sweet soy sauce
- 4 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 large clove garlic, peeled and crushed
- 1 tsp fresh ginger, peeled and crushed
- 1 red chilli, seeds removed and finely sliced
Mix all ingredients together in a small bowl. Reserve for later use or store in an airtight container in the refrigerator for up to one month.