Ice Cream: 1 kg Boned pork shoulder (skin on)
500 mls water
4 teaspoons Balinese Stone Ground sea salt
1 cup cucumber pickle
Dipping Sauce: 60 ml Black Palm or Rice vinegar
2 teaspoons minced ginger
Cucumber: 1 large cucumber
Pickle: 1 teaspoon Balinese Stone Ground Sea Salt
40 mls peanut oil
1 small hot chilli finely chopped
1 large red chilli seeded and cut into julienne
1 tablespoon ginger cut into julienne
4 pcs shitake mushroom sliced
20 mls Black Palm or rice vinegar
1 tablespoon Heritage Coconut Palm Sugar
1/2 teaspoon roasted and ground Comet's Tail peppercorns
Cut the meat lengthwise into 3 strips and rub with the salt.
Refrigerate; turn every 8 hours to marinate in the brine for 2 days.
Dry pork with a paper towel.
Place in a pot skin side down that will fit the pork snugly.
Pour over the water and add the salt.
Bring to the boil & simmer 1 hour with lid on, turning after 30 min.
Remove lid then check that all the water has evaporated.
If not, boil few minutes until dry.
Remove and place in container that is slightly smaller than the meat.
Put lid on top & place a 5 kg weight on top for 3 hours at room temperature.
Remove weight & refrigerate overnight.
Dipping Sauce: Combine & let sit 1 hour.
Cucumber: Peel & seed cucumber then salt & drain in a colander 1 hour.
Rinse cucumber under running water and drain.
Heat oil in a wok & add chilli, cook until browned, add the
palm sugar, vinegar, ginger, shitake, comet's tail peppercorns &
the cucumber, stir 1 minute; put into a container refrigerate 1 day.
To Serve: Turn the container with Pork Shoulder upside down onto a chopping board
and slice into paper thin strips. Plate with cucumber pickle & dipping sauce.