Australian Gourmet Traveller - (11)November 2019 (1)

2 carrots,cutintojulienne

2 springonions,cut

intojulienne

1/2 telegraphcucumber,

cutintojulienne

Coriandersprigs,toserve

Japanesemayonnaise,

toserve

MARINATEDPORKBELLY

60 ml(¼cup)soysauce

60 mlcookingsake

60 gmhoney

40 gmgochujang

1 garlicclove,crushed

15 gmginger(about3cm),

finelygrated

2 tbspgrapeseedoil

1 kgporkbelly,skinand

excessfatremoved,

cutinto2cm-thickslices

MILK-BUNDOUGH

1 tbspcastersugar

2 tspdriedyeast

250 ml(1cup)lukewarmmilk

360 gmplainflour

1 largeegg,atroom

temperature

20 gmsoftened

unsaltedbutter

1 egg,lightlybeaten,

foreggwash

Blackandwhitesesame

seeds,forsprinkling

1 Formarinatedpork,combine

ingredientsina non-reactive

containerandrefrigerateto

marinate(overnight).

2 Formilk-bundough,combine

sugar,yeastand150mlmilk,

stirtodissolveyeastandleave

toactivate(5minutes).Combine

remainingmilkand2 tbspflour

in a saucepan over medium

heatandwhiskuntilmixture

hasthickened(2-3minutes),

thencool.Combineremaining

flourand1 tspsaltinanelectric

mixerfittedwitha doughhook.

Addegg,yeastmixtureand

thickenedmilkandmixuntila

doughforms,thenaddbutter

andmixuntilwellcombined

(5minutes).Coverandleave

toproveuntildoughhas

doubledin size(1-1½hours).

3 Meanwhile,preheatoven

to150°C.Addporktoa small

roastingpanandbraisein

ovenuntiltender(2hours).

Cool,thencutinto6cmpieces.

4 Knockbackdoughand

rolloutona lightlyfloured

worksurfacetoa 20cmx

80cmrectangle.Foldinhalf,

thenrollintoa cylinder.Cut

into 12 equalpieces,transfer

toa greasedbakingtrayand

leavetoproveuntildoughhas

doubledinsize(1-1½hours).

5 Preheatovento190°C.

Brushbuntopswitheggwash,

sprinklewithseedsandbake

untilgoldenandcooked

(15minutes),thencoolona

wirerack.Storeinanairtight

containeruntilrequired.Buns

arebestservedthesameday.

6 Toserve,preheata barbecue

tohigh.Grillpork,turning

occasionally,untilcharred

andsticky(3-5minutes).

Combinevegetablesand

herbsina bowl.Halvebuns,

adda dollopofmayonnaiseto

each,thentopwithpork and

vegetable mixture.➤

180 ml(3/4cup)verjuice
150 mlsugarsyrup(seenote)
Largeicecubes,mint
leaves,makrut-limeleaves
andedibleflowers,toserve
SPANISH-MELONMELOÑ
650 gmSpanishmelon(see
note),coarselygrated
100 gmcastersugar
GREEN-TEAVODKA
270 mlvodka
1 tspgreen-tealeaves
MAKRUT-LIMERIESLING
750 mlriesling
8 makrut-limeleaves,
thinlysliced

1 Formeloñ,combine
ingredientsandleavetoinfuse
intherefrigerator(1-2days).
Add400mlwater,stirandleave
inrefrigeratorfor1 day,then
strain liquid (discard solids).

Spanish-melon punch
SERVES 12

“Thisriesling-basedpunchis freshandvibrant,”saysAshton.
“Ithasa minimalamountofaddedsugar,allowingthemelon
to shine through.” Start this recipe at least three days ahead.

Milkbunswithstickyroastpork

SERVES 12 // PREPTIME 30 MINS// COOK3 HRS 25 MINS(PLUSMARINATING,PROVING

Thesemilkbunsaresuper-lightandfluffy– theypairperfectly

withporkbelly.Theycanbemadeahead,sowhenyou’reready

toserve,theonlythingyouneedtodois fillthebuns.Fora

vegetarianversion,swapouttheporkforsliced,friedeggplant

andglazewithsomeofthemarinadesauce. Start this recipe

a day ahead to marinate the pork.

2 Forgreen-teavodka,

combinevodkaandteaand

leaveatroomtemperaturefor

45 minutesto1 hourtoinfuse.

Strain(discardleaves),then

refrigerateuntilrequired.

3 Formakrut-limeriesling,

combinerieslingandlimeina

container,refrigerateandleave

tomaceratefor1 day,then

strain.Refrigerateuntilrequired.

4 Combinemeloñ,green-tea

vodka,makrut-limeriesling,

verjuiceandsugarsyrupin

a jugandrefrigerateuntil

chilled.Servein a punch

bowlwithice,mint,makrut-

limeleavesandflowers.

NoteTomakesugarsyrup,

dissolvetwo-partscastersugar

in one-partwaterin a small

saucepanoverlowheat.

NoteSpanishmelon,orpielde

sapomelon,is availablefrom

supermarkets and greengrocers.