Seared Yellowfin Tuna with Sweet Pork Crackling, Ruby Red Grapefruit & Black Pepper Caramel
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4 servings
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Course
Main Course, Appetizer
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Cuisine
Australian
Seared Yellowfin Tuna with Sweet Pork Crackling, Ruby Red Grapefruit & Black Pepper Caramel
Description
Seared Yellowfin Tuna with Sweet Pork Crackling features pork belly steamed and then roasted with scored skin rubbed with salt to develop crisp crackling. The crackling is separated from the meat and sliced into strips, providing a crunchy, salty element. The pork belly is sliced and kept warm for serving.
The black pepper caramel is prepared by melting palm sugar to a caramel stage, then adding diced shallots, garlic, and flavorings including red wine vinegar, fish sauce, and cracked black peppercorns to create a deeply flavored sweet, tangy, and spicy sauce. The tuna loin, sashimi grade, is pan-seared using vegetable oil to retain tenderness and balance the richness of the pork and the sauce.
The ruby red grapefruit segments add a bright, acidic contrast to the rich pork and tuna. The dish is garnished with baby shiso leaves, contributing fresh herbaceous notes. This recipe offers an intricate blend of flavors and textures, perfect for an elevated meal experience.
Ingredients
- 200 g pork belly skin on, piece of
- 400 g tuna loin sashimi grade
- vegetable oil
- 2 grapefruit segmented, ruby red
- 375 ml black pepper 375 ml1 1/2 cups, in caramel
- shiso leaves to garnish, baby
Black pepper caramel
- 500 g palm sugar finely chopped, white variety
- 10 shallot finely diced, red Asian variety
- 12 garlic finely diced, cloves
- 300 ml red wine vinegar
- 100 ml fish sauce
- 40 black peppercorns cracked
- 50 ml water
Instructions
Pork Belly
- Steam in a bamboo steamer, covered, over a wok of boiling water for 30 minutes.
- Remove and whilst the belly is still hot, lightly score the skin at 1cm intervals using a sharp knife, then rub salt into the score marks.
- Place the belly on foil, folding the sides up to the skin, leaving the skin uncovered.
- Place into a deep tray; add water until the belly is half submerged.
- Roast for 30 minutes at 240°C (fan)/ 465° F or until the skin is crisp and crackling.
- Once cooked, cut the crackling away from the belly and scrape off any remaining fat.
- Cut into strips and set aside.
- Slice the belly into 1cm (1/3 inch) slices and keep warm until ready to use.
Black pepper caramel
- Place the palm sugar into a saucepan with 50 ml (1 ⅔ floz) water and cook over medium-high heat until the sugar has melted and the caramel starts to bubble.
- Add the shallots and garlic, then just before the caramel starts to burn, add the vinegar, fish sauce and pepper to stop the cooking process.
- Bring back to the boil and simmer for 1-2 minutes to reduce a little, then remove from the heat and set aside.
- The caramel should be thick but of a pouring consistency just a bit thicker than honey.
Tuna
- Coat the tuna loin in chili salt and sear evenly all over in a lightly oiled hot pan.
- Remove from pan and sat aside to cool.
- Slice into 1cm (1/3 inch) thick pieces.
To Serve
- Assemble layers of pork belly, grapefruit and tuna.
- Drizzle with black pepper caramel.
- Garnish with shiso leaves and pork crackling.
Notes
User Reviews
Overall Rating
4.9
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