Asian Scallops with Crispy Pork

Need

• Asian Sticky Sauce

• 1 cinnamon stick(s) broken into pieces
• 2 star anise
• 3 cloves garlic
• 10 Grams fresh ginger
• 2 fresh coriander or cilantro root and stems (saving leaves for garnish)
• 30 Grams Extra Virgin Olive Oil (EVOO) BUY
• 1/4 Teaspoon white pepper
• 100 Grams palm sugar (not coconut sugar)
• 50 Grams liquid chicken stock
• 1/2 Tablespoon fish sauce

• Crispy Pork

• 1 pork medallion
• 1 Pinch pink salt flakes and pepper as needed BUY
• 2 Teaspoons Extra Virgin Olive Oil (EVOO) plus more for frying BUY

• Salad

• 4 makrut (kaffir) lime leaves leaves, sliced thinly (julienned)
• 2 spring onion, julienned thinly
• 2 red chilli seeds removed, julienned
• fresh coriander or cilantro leaves

• Fried Shallots

• 2 shallots, sliced thinly
• 50 Grams Extra Virgin Olive Oil (EVOO) BUY

• The Rest

• 12 sea scallops
• 1 Pinch pink salt flakes BUY
• 1 Batch Green Nahm Jihm Green Nahm Jihm ready to go Recipe

Do

1  

To make the sauce, place cinnamon and star anise into the Thermomix bowl and mill 20 sec/speed 10. Add garlic, ginger, coriander root and stems, EVOO and white pepper. Chop 6 sec/speed 6. Sauté 5 min/Varoma/speed 1.

2  

Add palm sugar, stock and fish sauce. Cook 2 min/Varoma/speed 1. Set aside. (You will have more than you need, but it is fantastic in all salad dressings!)

3  

To make the Crispy Pork, place all ingredients into a stasher bag. Place blade cover into the Thermomix bowl. Place stasher bag on top. Fill up with water until bag is submerged. Cook 25 min/60°C/speed soft.

4  

Place pork Into a clean Thermomix bowl with any liquid that is in the bag. Shred 4 sec/Reverse/speed 4 or until shredded.

5  

Heat a good splash of EVOO in a pan over high heat. Fry shredded pork until browning and crispy. Set aside.

6  

Prepare garnish ingredients, set aside.

7  

To make the fried shallots, heat EVOO in a small saucepan and shallow fry shallots over a low-medium heat, slowly until crispy. Set aside on paper towel.

8  

Once everything else is ready to go, fry the scallops over high heat with a pinch of salt. Fry till nicely caramelised on one side, turn over and cook for just a few seconds.

9  

Prepare the spoon/bowls you are serving in. Place some Green Nahm Jihm in first, top with a scallop, then the salad, followed with some crispy pork, the sauce and topped off with fried shallots.

10  

We found that if you wanted this as more of a main, it makes a fantastic salad, all tossed together gently in a large bowl.