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Savoury Breakfast Porridge
Recipe by Mimi Wong
Try this delicious savoury breakfast porridge
- Steps
- Ingredients
Ingredients
Quick Pickled Leeks
Bacon Crumb
Ginger Crisps
Black Garlic & Date Compound Butter
Black Garlic Corn
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Steps
- Preheat oven to 180 °C fan forced.
- To prepare the broth and cook the pork, halve leeks then chop lengthwise to maximize surface area for browning. Halve shallot bulbs.
- On a medium high heat, add oil to a medium frypan. Add leek and shallots and cook until browned and caramelised.
- Remove kernels from corn and chop cob in half. Slice ginger into 1cm slices.
- Add corn and ginger to another frypan with sliced bacon. Cook on a medium heat until browned.
- Once browned, deglaze both pans with 1 cup of water each. Empty contents into pressure cooker.
- Meanwhile, roll pork belly slab into a roll and secure with kitchen twine. Submerge pork belly into the pressure cooker, adding more liquid to just cover the pork, if necessary .
- Season generously then seal the pressure cooker and cook on high pressure for 35 minutes.
- When cooked, remove pork belly and place into the fridge to cool.
- Drain the broth into a wide saucepan and reduce on medium heat. Reduce by half then keep warm at a low temperature.
- For the Quick Pickled Leeks, slice a 15cm cylinder off the white part of leek. Julienne lengthwise into very thin strips.
- Place leek into a bowl with the zest of one whole lemon and the juice of half a lemon. Season with salt and massage leeks generously to encourage softening and pickling. Pickle for at least 20 minutes then drain and place into a small serving bowl.
- To make the Bacon Crumb, places slices of streaky bacon on a lined baking tray and place in the top rack of oven for 35-40 minutes or until bacon is brown and crispy. Set aside to cool.
- Wrap the bacon in baking paper then use the back of a spatula to deconstruct into a crumb. Set aside for garnish in a small serving bowl.
- For the Ginger Crisps, peel and julienne ginger into very thin strips. In a small saucepan, pour just enough neutral oil to coat the bottom of the pan. Shallow fry the ginger strips on low heat until bubbles disappear, and ginger is noticeably brown and dehydrated. Remove and drain on a paper towel. Set aside in a small serving bowl.
- For the Black Garlic & Date Compound Butter, soak pitted dates in hot water for 10 minutes.
- Drain dates and add to a small food processor, with black garlic gloves, unsalted butter, salt and pepper. Blend until mixture is smooth and homogenous.
- For the Black Garlic Corn, in a medium pan on a medium to low heat, sauté corn kernels in oil until cooked through. Add 20g of the compound butter and baste for 3 minutes or until caramelised. Remove from heat and set aside.
- To cook the porridge, in a small saucepan, combine oats with 1 cup water and 1 cup of prepared broth. Bring to boil on medium high heat. Once boiling, reduce the heat to low and stir intermittently to avoid the bottom from burning. Cook for 8 -10 minutes or until the oats are cooked. The desired consistency is still relatively fluid with small visible pebbles of rolled oats.
- To prepare the pork belly for the Black Garlic Chashu, remove pork belly from the fridge, remove kitchen ties. Slice pork belly into ½ cm slices.
- Set a medium frypan on medium high heat, sear the pork belly slices until deep brown on both sides. Reduce heat to low and 1-2 tablespoons compound butter, to taste. Cook until butter is melted through and has coated the pork.
- When ready to serve, divide porridge between two serving bowls. Top with an egg yolk, slices of pork chasu and 3 tablespoons of corn on each bowl. Place remaining butter into a small serving bowl, serve with other condiments; pickled leeks, bacon crumb and ginger crisps.
- To eat, place a slice of butter on top of the egg and cover with broth. Enjoy with other condiments.
