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SEARED YELLOWFIN TUNA WITH SWEET PORK CRACKLING, RUBY RED GRAPEFRUIT & BLACK PEPPER CARAMEL

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SEARED YELLOWFIN TUNA WITH SWEET PORK CRACKLING, RUBY RED GRAPEFRUIT & BLACK PEPPER CARAMEL

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Ingredients

Adjust Servings:
200 grams piece of pork belly skin on
1 x 400 grams sashimi grade tuna loin
3/4 cup 95 gram (available at Thomas Dux & Essential Ingredient stores or purchase directly online at www.serendiptradingco.com.au )
Vegetable Oil
2 ruby red grapefruit segmented
1 1/2 cups black pepper caramel 375 ml (available at Thomas Dux & Essential Ingredient stores or purchase directly online at www.serendiptradingco.com.au )
baby shiso leaves to garnish
  • Serves 4
  • Medium

Ingredients

Directions

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This recipe for seared yellowfin tuna with sweet pork crackling, ruby red grapefruit & black pepper caramel is one of my all-time favourite dishes. Once you get it right it will wow anyone lucky enough to taste it. The black pepper caramel sauce & chill salt is available online, all you need to do is serve!

Pork Belly

  1. Steam in a bamboo steamer, covered, over a wok of boiling water for 30 minutes.
  2. 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.
  3. Place the belly on foil, folding the sides up to the skin, leaving the skin uncovered.
  4. Place into a deep tray; add water until the belly is half submerged.
  5. Roast for 30 minutes at 240°C (fan-forced) or until the skin is crisp and crackling.
  6. Once cooked, cut the crackling away from the belly and scrape off any remaining fat.
  7. Cut into strips and set aside.
  8. Slice the belly into 1cm slices and keep warm until ready to use.

Tuna

  1. Coat the tuna loin in chili salt and sear evenly all over in a lightly oiled hot pan.
  2. Remove from pan and sat aside to cool.
  3. Slice into 1cm thick pieces.

To Serve

  1. Assemble layers of pork belly, grapefruit and tuna.
  2. Drizzle with black pepper caramel.
  3. Garnish with shiso leaves and pork crackling.
**Thanks to Sabrina Horn Photography for the stunning photo**

Peter Kuruvita

Peter Kuruvita began his love affair with food and passion for cooking in the traditional kitchen of his ancestral home in Colombo, Sri Lanka.

After 3 decades as an award-winning chef and restaurateur, Peter has now diversified his career to encompass the roles of TV presenter, author, industry speaker and restaurant consultant.

RESTAURANTS:

After establishing himself as a well-known chef in Australia and cooking around the globe, Peter opened Sydney’s award-winning Flying Fish Restaurant & Bar in 2004, and successfully led the kitchen team as Executive Chef for 8 years. Today his legacy still lives on through its’ creative modern dishes with a strong seafood focus and great reputation.

In 2008, Peter replicated this successful model, in partnership with Starwood Hotel group, at Flying Fish at Sheraton Fiji Resort. Located on the beach, ‘Flying Fish Fiji’ features a menu designed by Peter Kuruvita focusing on fresh, local produce and sumptuous seafood, and is now known as the best restaurant in Fiji.

After the success of this venture, Steakhouse by Peter Kuruvita opened in February 2013, at neighboring resort The Westin, Denarau Island. Also overlooking the Pacific sea, the menu focuses on unique cuts of superior imported meat, attentive service, fine wines and stunning location.

Peter’s latest venture, Noosa Beach House opened in May 2013, in partnership with Sheraton Noosa Resort, on iconic Hastings St. Peter brings his signature style and focus on local seafood to the famous foodie holiday strip. The relaxed holiday vibe of the open terrace and bar evolves into a stylish restaurant and cocktail bar as the day progresses.

MEDIA:

Memories of a an idyllic childhood spent in Sri Lanka, inspired his first cook book “Serendip – My Sri Lankan Kitchen”. The book takes food lovers on a journey through the kitchen experiences of his childhood with traditional recipes and stunning photography.

This was followed by Peter’s first TV series “My Sri Lanka with Peter Kuruvita” which combines breath-taking scenery with spectacular spicy fare as Peter travels across the country, experiencing the wealth of Sri Lanka’s beauty, culture and culinary diversity.

“My Sri Lanka” was nominated for the ‘The Rockies’ Banff World Media Awards 2012’ and Peter nominated for an Australian ‘Logies 2012 Award’ in the “Best New Male Talent” category. The series is now airing in the UK, Asia, Africa, Europe, Middle East and the Pacific.

In 2012, Peter’s next series “Island Feast with Peter Kuruvita” combined beautiful locations and scenery with sensational local cuisine through the islands of Indonesia, Vanuatu, Philippines and Cook Islands.

These popular TV series inspired his next cook book “My Feast with Peter Kuruvita” and takes food lovers on a culinary and cultural journey through the islands communities of Asia and the South Pacific. Released November 2012.

Peter is currently travelling the length and breadth of Mexico, filming his 3rd TV food & travel series for SBS “Mexican Fiesta”. Due to air February 2014

AMBASSADOR:

Peter has worked with Dilmah Tea in an ambassadorial role for many years, developing the concept of tea gastronomy. This involves hosting the annual “Real High Tea Challenge” for chefs and consumers, now a worldwide event, and recipe development.

Peter hosts culinary tours of Sri Lanka for World Expeditions, showing participants the country’s hidden delights and demonstrating local recipes along the way.

2014 will see the development of his product and spice range, and a further restaurant opening in the Fijian Islands.

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