Szechuan Pork Fillet with Crayfish Nam Jim

Graham Waddell, from Baguette Restaurant in Brisbane, prepared Szechuan pork fillet with crayfish nam jim and peanut crumble at the 2008 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Barambah First Grid Verdelho 2007

Ingredients
10g Szechuan peppers
400g pork fillet
150g bok choy
30g radish
10g watercress
5g Vietnamese mint
20g mango
150g redclaw crayfish
25ml sweet chilli sauce
5g red chillies
5g coriander root
50ml lime juice
100g palm sugar
30ml fish sauce
5g garlic
120g Hi Oleic peanuts
25ml chilli and lime oil
Salt and pepper

Cooking Methods:

• Melt palm sugar, add sweet chilli and Hi Oleic peanuts and cook until caramel.
• Pour onto a plate and chill.
• Season pork with Szechuan peppers and pan fry in chilli and lime oil until pink.
• Rest.
• Make Nam Jim. Crush chilli, garlic, palm sugar and coriander root. Add lime juice and fish sauce.
• Saute bok choy and crayfish, add Nam Jim sauce.
• Mix salad: radish, coriander, Vietnamese mint, watercress and diced mango. Add a splash of Nam Jim sauce.
• Arrange bok choy on plates and scatter over crayfish and salad.
• Slice pork and fan over salad.
• Crush peanut mix in mortar and pestle and scatter liberally over dish.