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Pork tonnato with kimchi

This dish is a twist on the classic Italian dish 'vitello tonnato', a thinly sliced veal dish that is served with a cold tuna mayonnaise. This version uses scotch pork instead of veal and swaps capers and lemon for two types of kimchi for freshness.

  • serves

    6-8

  • prep

    10 minutes

  • cook

    30 minutes

  • difficulty

    Easy

serves

6-8

people

preparation

10

minutes

cooking

30

minutes

difficulty

Easy

level

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Ingredients

  • 1 onion, peeled and halved
  • 3 garlic cloves, bruised
  • 1 tsp sugar
  • 1 tbsp salt
  • 1.5 kg pork scotch
  • 1 cup kimchi, to serve
  • 3-4 leaves Korean perilla kimchi (see Note)
  • olive oil, to serve
Tuna mayonnaise
  • 5 eggs, hard boiled and roughly chopped
  • 425 g canned tuna in spring water, drained
  • ½ lemon, juiced
  • ½ tsp English mustard
  • 2 anchovy fillets
  • 180 ml vegetable oil
Resting time: 30 minutes
Chilling time: 4 hours

Instructions

  1. Place about 2 litres of water in a large saucepan and add the onion, garlic, sugar and salt. Bring to a simmer and add the pork scotch. Simmer at very low heat for about 75 minutes until the pork registers an internal temperature of 65˚C. Remove from the liquid, spoon a few spoons of the liquid over the pork and allow to cool to room temperature (the pork will continue to cook as it rests at about 65˚C), then refrigerate.
  2. For the tuna mayonnaise blend everything together in a food processor except the oil, then drizzle in the oil to form a smooth emulsion. Add a dash of boiling water to loosen the mayonnaise if needed.
  3. Very thinly slice the pork and arrange it on a serving plate. Spoon the tuna mayonnaise over the top, scatter with the two types of kimchi and drizzle with a little olive oil to serve.

Note
• Korean perilla kimchi is available at Korean grocers.


Photography by Kitti Gould.


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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Fast and Fiery

Fast and Fiery

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 29 November 2023 3:43pm
By Adam Liaw
Source: SBS



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