Did you know the amino acids in Mendolia Seafoods marinated anchovies pack a powerful punch of Umami?
What’s umami? It’s the flavour profile that makes you lick your lips and crave more of savoury, caramel coloured foods. Anchovies contain an all-natural kind of natural mono-sodium glutamate that transcends any fishy flavour and boosts slow cooked meat dishes to the next level of luscious.
Ingredients
500g of Australian cubed pork shoulder – ask your butcher
1 Red onion sliced
2 cloves of garlic
2 red chilis sliced
4 fillets of Mendolia Seafoods Marinated Anchovies and one tablespoon of their canola oil marinade
A pinch of Lake Deborah Cooking salt
25 ml of tamari sauce
Quarter of a teaspoon of best quality fish sauce
25 ml of white vinegar
Quarter of a teaspoon of white pepper
100 g of tomato crush
15 g of brown sugar
Juice of half a lime
Equipment
A heavy bottomed sauce pan
A heat proof casserole dish with a tight fitting lid
Pestle and mortar
Sharp knife and chopping board
Serving Information
Serves four to six
Preparation time 15 minutes
Cooking time 2 hours
Gluten Free, Low Carb, Dairy Free
Method
Pre-heat oven to 130 degrees celcius
In a pestle and mortar pound the garlic, chillis, salt and anchovy fillets. If you don’t have a pestle and mortar you can mince the ingredients finely with the blade of a sharp knife and then crush them with the flat side of the blade. Use a chopping board and mind your hands!
Heat the oil in a heavy bottomed sauce pan and saute the onions until tender, around 5 minutes.
Add the pork to the onions and oil and cook on a medium high heat for 5 minutes until sealed but not brown.
Add the anchovy, garlic and chili paste and mix well to coat, cook for 2 minutes.
Add the remaining ingredients, stir well and bring gently to the boil
Transfer to the casserole dish, fit the lid tightly and place in the pre heated oven for two hours.
Remove the lid, and allow to cook for a further 15 minutes until the pork is a rich caramel colour and the sauce has thickened a little.
Serve with steamed jasmine rice, steamed green beans and a garnish of fried shallots and a wedge of lime.
Meet the Author: Susanna Morley-Wong
Food Technologist