Shichimi Chilli Pepper is our take on the Japanese seven spice called Togarashi. Typically a hot chilli blend with citrus elements it pairs well with pork, of which the Japanese are currently one of the biggest consumers worldwide per head of population. They consume more Pork than chicken and beef is a rarity. Although due to religious beliefs and cultural edicts there was a time of almost 1000 years where the consumption of Pork almost disappeared. But small prefectures or the rich and powerful did eat it occasionally and in one part of Japan a pig was regarded as a healthy addition to the diet, so much so that they were referred to as walking vegetables. Maybe the tail then was the inspiration for Spiralizer’s? Japanese cuisine includes a large range of salad options so with the glazed Asian style of pork spare ribs a spicy bean shoot salad and a flavoursome cold potato salad are added.

 

Ingredients; 

800 grams boneless pork spare ribs (cut into cubes and at room temperature)

Chilli Oil (homemade or bought)

40 g My Souk Drawer Shichimi Chilli Pepper

2 tbsp Honey

4 tsp Sesame Oil

1 tbsp Ponzu Soy Sauce

1/2 tbsp Honey & Ginger Apple Cider Vinegar

1 tbsp Mirin

350 g Bean Sprouts

About 10 Spring Onions (depending on size)

4 medium sized waxy potatoes (Pontiacs or similar)

2 slices triple smoked Ham or cooked rendered and diced speck

1 traditional Cucumber

3 small carrots

4 tbsp Japanese Soy Mayonnaise

1 tbsp Hot Mustard

3 tsp Murray River Salt

3 large or 4 small eggs (hard-boiled)

1/2 small Red Onion

1 tbsp Brown Sugar

Toasted White Sesame Seeds

Lime Juice

Lime wedges

 

Method: 

Put 30g of My Souk Drawer Shichimi Chilli Pepper spice into a small saucepan with the honey, 3 tsp Sesame oil, Soy sauce, 1/2 tbsp of Mirin, and the honey and ginger apple cider vinegar, and bring slowly to the boil whilst stirring to ensure the honey is dissolved. Turn off the heat and put to the side to cool.

At the same time hard boil the eggs for about 5 minutes before letting cool by replacing the hot water with running cold water from the tap. When possible remove the shells and chop into quarters or more.

In another saucepan put evenly sized peeled potato’s into cold water and bring to the boil. Cook until still slightly firm then drain the water, roughly crush/mash with a fork, and place back on a low heat for 3-5 minutes turning them frequently as you drive out any remaining moisture. Take off the heat and allow to cool.

In a small bowl whisk the remaining 1/2 tbsp of Mirin and 1 tsp Sesame oil with 1 tsp of the Murray river salt and all the hot mustard. When well combined fold in the Mayonnaise and put to the side.

In a bowl put the bean shoots and 3 or 4 finely diagonally sliced spring onions. Toss through about 1/3 of the cooled glaze, cover and refrigerate. When about ready to serve, quickly toast a generous handful of white Sesame seeds in a dry pan over a medium heat, making sure that they don’t catch and burn which can happen very quickly. After tossing the bean sprout salad again, sprinkle the toasted seeds throughout and serve immediately.

Peel, dice finely and microwave the carrots before allowing to cool. Dice the ham or speck, frying the latter until crispy before putting on kitchen paper to cool and soak up any remaining oils. To prevent a watery salad, thinly slice/dice the cucumbers and season them with 2 tsps Murray River salt to draw out excess water before draining and combining them with the other cooled/cold potato salad ingredients (including the eggs, finely sliced red onion, a squeeze of lime juice, and 3 or 4 finely sliced spring onions), and toss together with the mustard mayonnaise. Put in the fridge until ready to serve.

Into a wok put the chilli oil and get it quite hot but not smoking. Carefully introduce the spare ribs pieces tossing for 5 mins or until golden and crisp. Quickly dissolve the brown sugar into the remaining marinade, lower the wok temperature to about medium to high and add to the pork. Keep stirring until all the pork is nicely coated and let the sauce thicken and caramelise. Turn off the heat, add the remaining spring onions that have been cut into 2 cm batons. Give it a quick stir and it is ready to be served with the two salads and lime wedges. If extra heat is desired, serve with a small saucer containing the last 10g of Shichimi Chilli Pepper which may be sprinkled on the Pork as a table condiment. Serve with an icy cold velvety rich and fruity Australian Sparkling Red such as a Shiraz or Malbec blend.

Enjoy.

Ingredients: