Tamarind Braised Pork Belly, Kimchi, Nashi Crisps and Perilla - Chef Recipe by Matt Golinski
This recipe needs to be started a few days in advance so the kimchi has time to ferment.
1 cup basmati rice
1 cup water
250g turkey breast
1 fresh chilli
1 bunch aromatic herbs
1 diced onion
1/2 cup green peas
1/2 can coconut cream
Pita bread to serve
In a hot pan, saute onion, chilli and turkey. Reduce to slow heat, add water, herbs and peas. Season to taste.
To thicken, add coconut cream and stir until the right texture is achieved.
Add rice to boiling water and cook for 7-10 minutes. Strain and serve in a small bowl.
Plate hot pot into a large soup or pasta bowl and garnish with fresh herbs.
Place pita bread on the grill with some butter and extra virgin olive oil. Once grilled, fold in half and place next to hot pot bowl.
Rice bowl and hot pot can be served on a bread board, or just placed on the table.
Recipe provided by Cafe Republic