Braised Abalone with Daikon, Shiitake Mushroom & Pork Belly

By Kittipat Esposito for Ocean Road Abalone

As the Lunar New Year ushers in the Year of the Wood Snake, a symbol of wisdom, renewal, and growth, it’s the perfect time to celebrate with a dish that embodies prosperity and togetherness. Let this special occasion bring family and friends closer with a meal that honours tradition and inspires connection.

Braised Abalone with Daikon, Shiitake Mushroom & Pork Belly is a harmonious blend of flavours and textures, steeped in tradition yet easy to prepare. Featuring tender pork belly, earthy shiitake mushrooms, sweet daikon, and the taste of abalone, this dish is perfect for honoring the festive spirit of Lunar New Year. Serve it at your family gathering, and let it bring joy, prosperity, and delicious memories to your table!

Why you'll love this recipe 

• Rich and Savory Flavours: The combination of tender pork belly, earthy shiitake mushrooms, and sweet daikon creates a beautifully balanced dish.
• Elegant Presentation: Perfect for Lunar New Year or any special occasion, this dish feels luxurious without being overly complicated.
• Showcases Abalone: The delicate flavour of the abalone shines in this recipe, enhanced by the aromatic braising liquid.

Serves: 5

Ingredients

Main dish 5 pcs Canned Abalone (213g can, reserve liquid) 400g Daikon (long white turnip), peeled and cut into 2 - 2.5cm thick slices 5 pcs Dried Shiitake Mushrooms, soaked in water until soft 500g Pork Belly 3 pcs Star Anise 1 stick Cinnamon 2 pcs Cloves 1 small Whole Garlic, lightly crushed 20g Ginger, sliced and lightly crushed 3-4 pcs Orange Peel 40g Rock Sugar 10 pcs Whole Black Peppercorns 2-3 pcs Coriander Roots 1/3 cup Soy Sauce 1/4 cup Mirin 1/4 cup Chinese Cooking Wine 2 cups Water 30g Cornflour, mixed with a bit of water to thicken Oil for frying mushrooms

Garnishes Shredded Spring Onion Fresh Coriander Leaves Shredded Celery

Tips Crispy Pork Skin: If grilling or frying the pork belly skin, watch closely to avoid burning. A golden, crackling skin adds texture and flavour. Balancing Sweetness: Adjust the amount of rock sugar to your taste. For a less sweet version, reduce the sugar slightly. Flavourful Mushrooms: Squeezing out excess water from the shiitake mushrooms before frying ensures they soak up the rich braising liquid later. Thickening the Sauce: Add the cornflour slurry gradually and stir constantly to avoid lumps.

Serving suggestions Serve this dish with a side of steamed jasmine rice or fragrant garlic fried rice to soak up the rich sauce. Pair with a light vegetable stir-fry, such as bok choy with garlic, to complement the hearty flavours. For a festive table, include it as part of a multi-dish spread featuring other Lunar New Year favourites like dumplings or spring rolls.

Method:

Step 1: Prepare the pork belly

1. For a crispy, flavourful skin, place the pork belly skin side up on a tray under an oven grill for about 10 minutes.
   Alternatively, shallow-fry the skin side down in a pan until golden and crisp.
2. Cut the pork into 5x5cm portions.

Step 2: Build the braising broth

1. In a pot, combine garlic, ginger, coriander roots, orange peel, black peppercorns, cinnamon stick, star anise, soy sauce, cooking wine, mirin, water, and the reserved liquid from the canned abalone. Bring to a boil, then reduce heat.
2. Add the pork belly and simmer for 30 minutes, allowing the flavours to develop.

Step 3: Prepare the vegetables

1. Peel and slice the daikon into 2 - 2.5cm thick rounds.
2. Drain the shiitake mushrooms and gently squeeze out excess water.
3. Fry the mushrooms in hot oil for about a minute to enhance their texture and deepen their flavour.

Step 4: Braise to perfection

1. After 30 minutes, remove and discard the orange peel from the pot.
2. Add the daikon and fried mushrooms to the broth.
3. Simmer for an additional 45 minutes, letting the pork and vegetables absorb the rich braising liquid.

Step 5: Add the abalone

1. Gently place the canned abalone into the pot and simmer for 15 more minutes, ensuring the abalone is warmed through and infused with flavour.

Step 6: Thicken the sauce

1. In a small bowl, mix cornflour with water until smooth.
2. Stir this mixture into the pot, allowing the sauce to thicken to a rich, glossy consistency.
3. Remove from heat.

Step 7: Serve

Arrange the pork belly, daikon, shiitake mushrooms, and abalone on a serving platter or individual bowls. Spoon over the flavourful braising liquid and garnish with shredded spring onion, fresh coriander leaves, and celery for a vibrant finish.

About the author

Kittipat Esposito is a culinary talent known for her vibrant use of flavours and colours, bringing adventurous catering to life in southwest Victoria, near our Port Fairy farm. Kittipat grew up in a Chinese-Thai family deeply rooted in the hospitality industry in central Thailand, and fortunately for us, enjoys working with abalone, incorporating other locally grown produce, as well as a wide range of Asian ingredients. Kittipat also delights with European cuisine, especially French and Italian, drawing on both tradition and creativity for dishes that are as visually striking as they are delicious. Her cakes are amazing too!

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