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Entrees

Kurobuta pork & peanut san choy bau with cranberry ginger relish 

Relish

300g	frozen cranberries
1 small knob	ginger, chopped
250ml	orange juice
12	cherry tomatoes, cut in half
200g	sugar
1 teaspoon	sea salt

1. Combine all ingredients and bring to a simmer.
2. Simmer for 15 minutes on low heat until reduced slightly.
3. Roughly blend to retain some texture.

Stir fry

1kg	pork shoulder
300g	green beans, sliced into 0.5cm rounds
300g	Chinese celery stalks (normal celery can substitute), finely diced
200g	roasted peanuts, crushed
1 cup	shallots, sliced
1 small knob	ginger, thinly sliced
2 sprigs	fresh coriander
	Vegetable oil
2	large heads of iceberg lettuce

1. Make a couple of slashes in the thickest part of the shoulder to ensure even cooking.
2. Submerge the pork shoulder in a large pot with cold water to cover with half a cup of salt and the ginger slices.
3. Bring to a simmer on medium heat and simmer for 20 to 30 minutes until just cooked.
4. Remove pork and leave under running cold water to stop further cooking and to firm meat.
5. Discard the old outer green leaves and cut the base off each lettuce.
6. Gently tear off each leaf under gentle running cold water until you have at least 12 leaves.
7. Drain and trim the edges with scissors.

Sauce

6 tablespoons	oyster sauce (lee kum kee brand)
3 tablespoons	light soy (pearl bridge brand)
1 tablespoons	sesame oil
2 tablespoons	caster sugar
2	ried long red chilli, deseeded

1. Make the sauce by shallow-frying the dried chilli in a small fry pan till browned.
2. Remove and drain on kitchen towel.
3. Mash up in a mortar & pestle and add the rest of the sauce ingredients stirring well.
4. Dice the pork shoulder into 0.5cm pieces.
5. Mix the beans with the pork and put aside.
6. Mix the celery, peanuts and shallots together and put aside.
   
   
7. Heat a wok on high until smoking.
8. Add the oil and add half the pork and bean mixture.
9. Stir fry for 3 - 4 minutes until the pork is browned.
10. Add in half the celery and peanut mixture and stir fry a further minute.
11. Add half the sauce mix and stir to coat all ingredients.
12. Spoon into a bowl, clean the wok and repeat with the second batch.
13. Garnish with the coriander and serve with the iceberg cups and cranberry ginger relish on the side.