From the meat on the menu cookbook
2 tbsp hoi sin sauce 2-3 pork fillets cut into 10cm lengths
1 tsp mirin 300g rice (optional)
150g Stone’s Green Ginger wine 800g boiling water
Dash sesame oil Salad greens of choice
2 tbsp oil 2 spring onions/shallots, finely sliced and a few coriander
leaves to garnish
Combine hoi sin, mirin, wine and sesame oil in a shallow tray or bowl. Add pork, cover and leave for 1 hour (or
overnight). Heat a little oil in a fry pan over high heat, add the pork and seal on all sides if desired.
Place in Varoma dish. Place rinsed rice into basket, add water to TM bowl and set Varoma into position. Steam for
25 minutes at Varoma temperature on speed 2. Place pork into ThermoServer and allow to rest. Cool rice slightly.
Slice the pork diagonally and arrange on a serving platter of salad greens, then pour over the dressing and
sprinkle with the shallots and coriander before serving.
Black Bean Dressing Ingredients
2 long red chilies, de-seeded 1 tsp sesame oil
Juice and zest 2 limes 30g rice wine vinegar
2 cloves garlic 2 tsp raw sugar
2cm piece ginger, peeled 2 tbsp soy sauce or tamari
2 x 170g tin black beans, drained and rinsed 2 tbsp mirin
1 sliced shallot/spring onion 60g olive oil
To make dressing, place chilies, zest, garlic and ginger into TM bowl and mill for 8 seconds on speed 9.
Add remaining ingredients and combine for 8 seconds on Reverse + speed 3.