Asian barbeque sauce

250ml tomato sauce

115ml sesame oil

250ml light soy sauce

4 sticks lemongrass, roughly chopped

1 lemon (juice and zest)

1 onion, finely chopped

50ml honey

4 star aniseed

1cm ginger


1 white cabbage

1 head garlic (peeled)

1 spring onion

1 table spoon Korean chilli powder

2 table spoon castor sugar

half cup fine salt

Sweetcorn puree

8 sweetcorn

100g butter

400ml chicken stock

300ml cream

Pork belly

1kg pork belly

6 juniper berries

200g rock salt

50g castor sugar

1 bay leaf

10g sage

2lt canola oil

Ginger and lemongrass veloute

1 onion, finely chopped

1 star anise

3cm ginger, finely chopped

10g butter

3 stick lemongrass,chopped

200ml sake

200ml mirin

1 litre fish stock

400ml cream

To serve

Scallops, shelled and trimmed



Chiffonade cabbage and mix with salt. Allow to stand over night to release water from cabbage. Rinse 3 times in water and squeeze out all water until dry. Make a paste of the garlic, ginger and spring onion. Add sugar and Korean chilli powder and mix into paste. Massage into cabbage and tightly pack into a console jar and make sure liquid rises above the cabbage. Cover top of jar with muslin cloth to allow to breath and allow to ferment in a cool dark place for 1 month.

Pork Belly

Blend salt, sugar, bay leaf and sage together to form a cure for the pork. Rub 35g of the cure on pork belly and allow to cure over night. Put pork belly in oven, cover with oil and then tin foil and cook at 130Cfor 3 hours or untilsoft.

Asian Barbeque Sauce

Put the lemongrass andonion into a pan and allow to sweat a little in sesame oil.Next add the rest of ingredients and allow to simmer and low heat for 15 minutes. Then you can cut corn off thecob and sweat with butter over low heat and when soft, add chicken stock and reduce to glaze. When reduced, add cream and bring to boil. Allow to cool beforeblendingand then pass through chinois. Finally add salt to taste.

Sweetcorn puree

Cut the corn off thecob and sweat with butter over low heat. When softened, add chicken stock and reduce to glaze. Next add the cream and bring to the boil. Allow the puree to cool slightly before blendingand then passing through a chinois. Finally, season as required.

Ginger and lemongrass veloute

Sweat onion, ginger, star anise and lemongrass in pan with butter. After the onion has softened slightly, add sake and mirin. When reduced,add the fish stock and once again reduce to a glaze. Finally add cream, and reduce this by one quarter. Strain sauce and season

To serve

Cover the pre-cooked pork with the Asian Barbeque sauce and heat in the oven. While this is cooking, gently heat the puree in one panand the veloute in another until just below boiling point. When the sauces are nearly ready, pan fry the scallopsin a little oil in a hot pan. Cook for around 2 minutes or until golden. Plate pork with scallops, puree and kimchi and drizzle the veloute on top.