Shanghai Suckling Pig

Name: Shanghai Suckling Pig
Ingredients: 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

April 6, 2014

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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

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

TagsShanghainese Chinese East Asian Asian Pork Meat Main Nut Free Dairy Free Lunar New Year Epicurious

Recipe notes

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Kimchi Bloody Mary

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.