Pulled Pork Raviolo Recipe - Great British Chefs

Ingredients

• 500g of pork belly, skin removed
• 1/2 onion, chopped
• 1/2 carrot, chopped
• 1/2 leek, chopped
• 1/2 celery stick, chopped
• 1 bulb of garlic, halved horizontally
• 2g of white peppercorns
• 5g of smoked paprika
• 2g of chilli flakes, habareno
• 25g of tomato purée
• 50ml of red wine
• chicken stock, mixed with veal stock in a 50:50 ratio, to cover
• 1 bay leaf
• 1 sprig of thyme
• 3 coriander stalks
• 1 bunch of coriander, leaves picked and chopped
• 50g of chorizo, diced
• gyoza wrappers, 1 packet
• olive oil
• 25g of sugar
• 10g of fish sauce
• 25g of rice wine vinegar
• 25g of water
• 1 green chilli, finely diced with seeds removed
• 125ml of sesame oil
• 30g of sesame seeds, toasted
• 30g of black sesame seeds
• 75g of peanuts, toasted and finely chopped
• 1 cucumber, diced into 1cm squares, seeds removed
• 200ml of white wine vinegar
• 200ml of water
• 150g of caster sugar
• 10g of yellow mustard seeds
• coriander cress
• mint cress