The Great NZ Food Show
Josh Emett – Proudly brought to you by Wintec
Josh Emett - Pork and Lup
Cheong Wontons
Ingredients
50 wonton wrappers
400g minced pork
100g lup cheong, small dice
2 cloves confit garlic
100g water chestnuts, small dice
60g red onion, small dice
15g tapioca flour
1 whole egg
50g spring onion, round thinly sliced
2 red chillies, deseeded, brunoise
5g soy sauce
5g Chinese five-spice
sea salt, to taste
Method
Combine all ingredients and mix well. Pan fry a small test to check the seasoning.
Roll into small balls, approx. 18g each. Place in the centre of a wonton wrapper and fold over, sealing with a
little dab of water on the finger. Lay folded wontons on a greaseproof paper-lined tray with a little corn flour,
to keep dry.
Deep fry at 180°C until crispy and serve with chilli sauce.
The Great NZ Food Show
Josh Emett – Proudly brought to you by Wintec
Josh Emett - Sticky Pork Hock Hawker Roll
Ingredients
Sticky Pork
2 pork hocks, washed
1 litre lightly seasoned, boiling water in a pot
1 cup soft brown sugar
5g cinnamon quill, toasted
5g cardamom pod, toasted
5g star anise, toasted
50g thumb ginger, sliced
1 bulb garlic
150g soy sauce
10g salt
Pickled Cucumber
1/4 cucumber, skin on, seeds removed,
thinly sliced into 1/2 moons
1/4 onion, thinly sliced
50ml apple cider vinegar dissolved with
25g white sugar
To Serve
4 roti bread
1/4 iceberg lettuce, thinly sliced
2/3 spring onion, thinly sliced
1/3 fresh chilli, thinly sliced
fresh coriander
Method
Place the hocks into pot of seasoned, boiling water for 10 minutes then drain.
Melt the brown sugar in another pot then add the dried spices, ginger and garlic and continue cooking for 5
minutes. Add the soy sauce and salt then braise for 1 1/2–2 hours, until hocks are soft and tender. Leave to
cool to room temperature in pot.
Meanwhile, to make pickled cucumber combine cucumber, onion and apple cider vinegar/sugar mixture and
let pickle for at least 1 hour.
Remove hocks from pot and save the liquid. Return liquid to pot and reduce down by around half until sticky
for pork hock glaze.
Separate the meat and fat from the hock bones. Slice the skin thinly, removing and discarding any excess fat.
Break the meat up and then combine back together with the skin.
Warm the pork again using a little of the glaze, until sticky. Cook the roti in a little oil in a frying pan until crispy
and puffed on both sides. Lay the sticky pork down the centre of the roti and then place some lettuce on top,
followed by pickled cucumber, spring onion and chilli. Garnish with coriander and serve.