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Pork Tenderloin With Shrimp Paste
Pork Tenderloin With Shrimp Paste

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Ingredients

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Korean BBQ Sauce

  • BBQ Sauce 120.0 g
  • Gochujang chili paste 8.0 g
  • Chili Paste 100.0 g
  • Soya sauce 8.0 ml
  • Sugar 15.0 g
  • Knorr Pork Broth Base 1.5kg 24.0 g
  • Water 100.0 g
  • Onion 20.0 g
  • Pear 30.0 g
  • Pineapple 20.0 g
  • Garlic 12.0 g

Heo Nướng Mắm Ruốc

  • Pork jowl 1000.0 n/a
  • Korean BBQ sauce 80.0 g

Heo Phủ Bột

  • Souvide pork 600.0 g
  • Wheat flour 150.0 g
  • Chicken eggs 150.0 g
  • Breadcrumbs 200.0 g
  • Cooking Oil

Miso Chilli

  • Unsalted butter 60.0 g
  • Tuong An butter 20.0 g
  • Yellow miso 7.5 g
  • Roasted white sesame seeds 1.5 g
  • Mayonnaise Bestfood 20.0 g
  • Chilli Sauce 40.0 g
  • Sugar 2.5 g
  • Extra spicy chili powder 0.5 g

Kem Mala

  • Knorr White Sauce Mix 850g 30.0 g
  • Knorr Chicken Powder 300g 4.0 g
  • Chili crisp 50.0 g
  • Unsalted butter 50.0 g
  • Water 250.0 g
  • Anchor Cooking Cream 60.0 g
  • Cream powder 30.0 g
  • Sugar 6.0 g
  • Beetroot Powder 10.0 g

Lòng Đỏ Trứng Gà Muối

  • Chicken egg yolks 5.0 oz
  • Salt 1000.0 g

Tuile Trang Trí

Muối Chua

Cơm Trộn

  • Rice 100.0 g
  • Roasted black sesame seeds 10.0 g

Thăn Heo Mỡ Chài Mắm Ruốc

  • Seedless Green Grapes 250.0 g
  • Whipping Cream 100.0 g
  • Decorative Flowers 10.0 g
  • Young Bean Skewers 20.0 g

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Preparation

  1. Korean BBQ Sauce

    • Prep and mix all ingredients.

  2. Heo Nướng Mắm Ruốc

    • Prep pork jowl, drain, and marinate to absorb flavors.
    • Sauté minced shallots, garlic, and lemongrass; add shrimp paste and stir until fragrant.
    • Add seasonings, concentrated pork stock, and water; simmer until thickened.
    • Stir in butter and peanut butter.
    • Mix in toasted rice powder and culantro, then remove from heat.
    • Blend sauce until smooth and strain.
    • Stack 3 marinated jowl pieces, wrap tightly in plastic film, and sous-vide at 75°C for 6.5 hours.
    • Chill, portion into 70g pieces, and coat with flour, beaten egg, and white panko breadcrumbs.

  3. Heo Phủ Bột

    • Coat portioned pork evenly with flour, egg wash, and panko.
    • Deep-fry at 170°C for 1.5 mins until golden brown.
    • Ensure core temperature reaches exactly 70°C.
    • Pork is pre-cooked; flash-fry to serve piping hot.

  4. Miso Chilli

    • Soften butter completely while keeping it chilled.
    • Combine all ingredients and keep refrigerated for later use.
    • Note: Portion into 15g servings.

  5. Kem Mala

    • Weigh all ingredients into a pot and bring to a boil.
    • Allow to cool; reheat before serving.
    • Note: Portion into 30g servings.

  6. Lòng Đỏ Trứng Gà Muối

    • Spread salt in a tray and make shallow wells.
    • Separate eggs, keeping the yolks intact.
    • Place each yolk into a well and cover fully with another layer of salt.
    • Cure in the fridge for 24 hours, rinse with ice water to remove excess salt, pat dry, and store chilled.
    • Serving size: half a cured yolk.

  7. Tuile Trang Trí

    • Melt butter, then gradually whisk in flour to avoid lumps.
    • Let the batter rest for 30 mins, then strain until smooth.
    • Spread into molds and bake at 175°C for 5 mins; cool down until crisp and firm.
    • Store in an airtight container lined with parchment paper for later use.

  8. Muối Chua

    • Bring the sauce to a boil, then let it cool.
    • Pickled carrots and daikon.

  9. Cơm Trộn

    • Mix rice with sesame seeds, then shape into bite-sized sushi balls.

  10. Thăn Heo Mỡ Chài Mắm Ruốc

    • Plate the pork, then add the cream, Miso chilli, and cured egg yolk.
    • Garnish and top with whipped cream for visual appeal.