Shanghai Suckling Pig

1. 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.

2. 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.

3. 3

   Fill the cavity with the pork farce, brush the skin with the marinade and steam at 68u00b0C for 1 hour, Remove and place in a cool-dry place for 3 hours

4. 4

   Steam the dumplings for 10 min

5. 5

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

6. 6

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

7. 7

   Place the dumpling on the xo sauce

8. 8

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

9. 9

   Serve with quinoa, and seasonal vegetables.

No additional tips available.