Braised Lamb Crying Tiger - Chef Recipe by Peter Sheppard
A dish honouring traditional Asian flavours, combining tender lamb with sautéed Thai eggplant.
1/2 cup Japanese soy sauce
1/4 cup dashi or chicken stock
1/4 cup mirin
4 Tbs sake
1/4 cup caster sugar
1/2 tsp white pepper
1kg slab pork belly
8 long spring onions, trimmed, cut into 4 cm lengths
20 bamboo skewers
Soak skewers in cold water for 15 minutes. Drain.
Remove skin from the pork belly and slice thinly into 1.5cm-2cm thick rashers. Then slice each rasher into 4cm wide strips.
Meanwhile, combine soy sauce, stock, mirin, sake, sugar and pepper in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has reduced and thickened slightly. Allow to cool completely.
Place sliced pork in a glass or ceramic bowl. Coat with half the cooled sauce. Cover and leave to marinate in the refrigerator for at least an hour.
Thread pork and spring onions onto skewers. Place onto a paper lined tray. Brush with some of the reserved sauce.
Pre-heat barbeque or grill on medium-high heat until hot. Grill skewers, basting with sauce, for 6 to 8 minutes or until cooked through. Serve with an ice cold beer.
Credits: The Paddington Foodie