Tooksie Kay Catering

Braised Pork Belly

(Serves 1)

Pork belly braised in a bath of orange juice and a blend of oriental spices.

Deep-fried pig ears tossed in a five-spice sugar

Caramelised Granny Smith apples cooked low and slow in brown butter puréed

Quick pickled red cabbage

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Lorraine Fung

Triple Pork Balls (Super Evil)

(Serves 4)

Ingredients:

4 oz pork sausage

4 oz bacon

12 oz ground pork

4 cloves garlic

1 stalk escallion

1 piece ginger

1 medium onion

Scotch bonnet peper to taste

1 egg

2 tbsps Myron Teriyaki Sauce

2 oz Panko breadcrumbs

4 tbsps vegetable oil

A sprig of fresh cilantro

Method:

Mince 4 oz pork sausage, 4 oz bacon, and 12 oz ground pork.

Mince 4 cloves garlic, 1 stalk escallion, 1piece ginger, 1 medium onion and

Scotch bonnet pepper to taste. Add mixture to pork, add 1 egg, 2tbsps Myron Teriyaki Sauce, 2oz Panko and mix thoroughly. Chill for 1 hour, then remove and make 24 balls.

To cook:

In a small saucepan on medium heat, add 4tbs vegetable oil.

NB Keep oil on medium temperature; it will allow balls to be cooked on the inside with a soft layer on the outside.

Set aside all pork balls after frying

In a small saucepan on medium heat, add 4tbsps vegetable oil; prepare 2tbsps Myron Teriyaki Sauce in a small bowl, and 4oz Panko breadcrumbs in another bowl. Lightly roll pork balls in sauce then in Panko. Refry to get a crispy coating, garnish with cilantro.

Serve with steamed Jasmine rice.

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Shea “Bachelor Chef” Stewart

Pan roasted pork with tamarind Demi-glacé and a roasted corn and potato hash

(Serves 2)

Ingredients:

12 oz Copperwood Pork tenderloin

1 lb potato

Corn shaved from one cob

1 small tin green peas

2 tbsps butter

Salt

Black pepper

Sage powder

Olive oil

Method:

Season pork with salt, black pepper and sage drizzled with olive oil. Allow to sit for an hour.

Dice potato and boil till tender.

In a small skillet sauté pot roast corn and green pea with butter and set aside.

Over high heat sear pork on all sides and cook until it has an internal temp of 170 degrees Fahrenheit

Sauté potato and add corn mixture.

Allow meat to rest, plate and serve.

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