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Shanghai Suckling Pig

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Shanghai Suckling PigWaldorf Astoria

Ingredients

Ingredients, Serves 2

2 racks suckling pig 250 gr each
2 each xiaolong bao dumplings (see recipe or purchase at you local china growser)
2 each marinated scallop slices
apple pureé, beetroot reduction & ginger foam
Xo sauce
seasonal vegetables
pork farce & pork marinade

Preparation

  1. Method

    Step 1

    Blanch the suckling pork racks in boiling water for 30 seconds, leave to cool down and cover the rib bones in aluminium foil and set aside.

    Step 2

    Take a wooden spoon handle, gently create a cavity between the loin and the pork skin, be careful not to separate the skin and the loin.

    Step 3

    Fill the cavity with the pork farce, brush the skin with the marinade and steam at 68°C for 1 hour, Remove and place in a cool-dry place for 3 hours

    Step 4

    Steam the dumplings for 10 min

    Step 5

    Crisp up the suckling pork skin by spooning hot oil(200deg) over till crisp and bake at a 160 deg for 4 min.

    Step 6

    Place the marinated scallops on the plate and spoon the xo on top

    Step 7

    Place the dumpling on the xo sauce

    Step 8

    Slice the pork and arrange on the plate with the apple pureé, beetroot reduction and ginger foam.

    Step 9

    Serve with quinoa, and seasonal vegetables.

Waldorf Astoria
TagsShanghaineseChineseEast AsianAsianPorkMeatMainNut FreeDairy FreeLunar New YearEpicurious
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