Chef Vincent Creation: “Ma Po Style” Minced Pork, Slow Cooked Winter Melon, Coriander Essence

How to make it

1. For The Filing:

   • Preheat the wok and add a sufficient amount of cooking oil;
   • Introduce the chopped ginger and garlic, stirring constantly to prevent them from browning or burning;
   • Incorporate the minced pork, breaking it apart with a Chinese ladle until it is fully separated;
   • Pour in the chicken stock and adjust the seasoning by adding Lee Kum Kee Premium Oyster Sauce, ground white pepper, Lee Kum Kee Premium Soy Sauce, and Lee Kum Kee Chili Bean Sauce;
   • Allow the mixture to simmer for 10 minutes, enabling the meat to absorb the flavors of the sauce;
   • Add a diluted potato starch mixture to achieve the desired thickness consistency;
   • Taste and adjust the seasoning as necessary.

    

2. Cooking Winter Melon:

   • Peel off the skin of winter melon;
   • Cut winter melon into cube size of 4cm x 4cm x 4cm;
   • Use a Parisienne scoop to make a hole of the top side;
   • Place winter melon in sous vide bag and add in chicken stock, Lee Kum Kee Chicken Bouillon Powder and salt;
   • Check season to taste and sealed it;
   • Cook it in waterbath/sous vide machine at 90 degrees Celsius for 40 minutes;
   • Set aside and ready to use.

    

3. Coriander Essence:

   • Blend all the ingredients together in Vitamix;
   • Let it set for 3 hours then fine strained. Coriander essence ready to use.

    

4. For The Sauce:

   • Strain off winter melon from sous vide bag, set aside;
   • Bring braising stock to boil, add in LKK premium oyster sauce, Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Chicken Bouillon Powder;
   • Thickening broth with potato starch (diluted with water);
   • Check season to taste.

    

5. Assembling The Dish:

   • Pour decent amount of sauce on plate;
   • Filling the pork mixture into the hole of winter melon and place on the surface of sauce;
   • Dizzling coriander essence around and garnish with enoki mush and micro celery;
   • Served hot.