■ 900g whole pork, loin, belly, or tenderloin
For the marinade
■ 2 tablespoons of turmeric
■ salt and pepper
■ 6 tablespoons of rice vinegar
■ 4 medium potatoes, peeled and cut to 3
■ 8 sprigs of green onion
■ 1 bay leaf
■ 1.5 litres of hot water.
■ 8 tablespoons of oil, divided
1. Put the pork into a large sealable food bag or dish; add the turmeric, salt and pepper and rub into the pork. Add the rice vinegar and turn the pork in the marinade to coat all sides. Seal the bag or cover the dish and refrigerate the pork for 3 hours or more, turning at least once.
2. Remove the pork from the refrigerator about 30 minutes before cooking. Peel and cut the potatoes each to 3 or approximately 4-5 cm pieces.
3. Heat 4 tablespoons of oil in a large saucepan, remove the pork from the marinade and lightly brown the pork on all sides. Add enough hot water to cover the pork.
4. Tie the spring onion sprigs in a knot and add to the pork with the bay leaf, bring the pan to a boil.
5. Reduce the heat to a simmer and add the
potatoes. Let the potatoes cook for about 20 minutes, or until cooked, then remove the potatoes and set aside covered to keep warm.
6. Continue to cook the pork at a simmer, turning from time to time, until the internal temperature of the pork reaches 63˚C. Remove the pork, set aside and cover. Remove the bay leaf and spring onions and leave the cooking liquid to simmer until it reduces and thickens.
7. Heat the remaining oil in a large frying pan and fry the pork for a few minutes to brown and crisp the surface. Transfer to a carving plate. Fry the potatoes in the same pan to brown and crisp, adding extra oil if necessary.
8. Carve the pork, add the potatoes and drizzle over a little of the cooking liquid, or serve separately.
Macao Turmeric Pork
Prep: 3+hr | Cook: 50m | Serves: 4-5 | Easy
Turmeric infused braised and fried pork and potatoes in Macao style