Pork jowl and plums
- 1 smoked pork jowl
- 2 plums
- 50gms hazelnuts toasted, shelled & crushed
- 1 tsp Chinese five spice
- 60ml honey
- Baby mustard leaves
Heat frypan on low to medium heat and line with grease proof paper. This will stop it from sticking.
Brush the pork jowl with honey & dust the pork jowl with five spice. Pan fry the pork until golden and caramelised on each side, then put aside and let rest.
Slice the plums and toss with the mustard leaves and a little vinaigrette.
Slice the jowl and place on a plate. Put the plums and mustard leaf salad on the top of the jowl then a pinch of five spice. Drizzle honey over and scatter the hazelnuts over the top.
If your mouth’s watering and imagination is running wild – head along to the Kleenheat Kitchen at the 2019 Perth Garden Festival for more flavour combinations from our guest chefs plus tips for growing top-notch produce at home.
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