My Dish Competition Entrant

Stephen Garrett’s Pork Cheek  creation for the Wellington On a Plate My Dish Competition for Boulcott Street Bistro

I came up with this dish one standing the in the meat section of Moore Wilson Fresh ….

Weigh the pork cheek, and calculate 2%, that’s how much salt you need. Mix rock or kosher salt, with some thyme and Szechuan pepper.

Coat the pork in the salt mix and place in a container (or zip-lock bag) in the fridge overnight.

Preheat the oven to 90ºC. (more…)

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One for the ‘Bonefied’ Carnivore

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Boulcott Street Bistro Wellington Restaurant

Rex Morgan & the culinary crew at Boulcott Street Bistro have created an entry for the Wellington restaurant event Wellington On a Plate Burger Wellington competition that’s not for the faint hearted.

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