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Slow braised pork spring rolls with shitake mushrooms and caramelised pineapple

Richard Phillips from Great Food Live
Richard Phillips contrasts tender slow-braised pork with crunchy vegetables inside crisp filo pastry rolls

Slow braised pork spring rolls with shitake mushrooms and caramelised pineapple

Method

1. Preheat the oven to 140C/gas ½. Fry the pork belly in a large casserole dish until golden all over.

2. Add the soy sauce, mirin, red onion and ginger, and then pour in enough water to cover.

3. Cook for about 2 hours, until tender. Remove from the braising liquid and leave to cool slightly. Shred the meat and set aside.

4. Place the cooking liquor over a moderate heat and simmer until reduced by half. Set aside.

5. Heat a little of the butter in a frying pan and cook the mushrooms for 2 minutes. Remove from the pan. Repeat with the bean sprouts, mouli, and carrot.

6. Return all the vegetables to the pan and stir in the pork. Season to taste. Add a few spoons of the cooking liquor so as the mix binds well together.

7. Place 2 sheets of filo pastry together and brush with beaten egg.

8. Spoon a little pork mixture at one end, leaving a 1cm gap at each side. Turn the ends in and roll the pastry up to create a spring roll shape. Repeat with the remaining pastry and filling.

9. Heat the oil in a deep fat fryer or wok and fry the spring rolls, until golden.

10. Meanwhile, make the caramelised pineapple. Heat the butter in a saucepan and add the pineapple and sugar. Fry until golden and caramelised. Stir in the juice.

11. Spoon the pineapple into the centre of a serving bowl, place the spring rolls on top and serve hot.

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Serves: 4

Prep: 45 min
Cook: 2 hrs 20 min

Ingredients
400g pork belly, fat and bones removed
125ml light Soy sauce
125ml Mirin
1 red onion, roughly chopped
50g fresh ginger root, chopped
30g Butter
100g shiitake mushrooms
50g bean sprouts
50g mouli (white radish), shredded
50g carrot, shredded
1 x 400g packet Filo pastry
1 egg, beaten
vegetable oil