Last week I was reading about a new cafe called Maslow’s in Naremburn, a Sydney suburb. The reviewer spoke glowingly of a dish that consisted of an Omelette with Pulled Pork and Dashi Broth. It sounded amazing. I would love to go to the cafe, and eat it or even see it for that matter, but for now I figured I should make it, just because it sounds so very good.
So that means I am back again with brunch. The blend of miso/ dashi with a fluffy omelette featuring pulled pork really works a treat. It’s sweet, it’s salty and I have included char grilled broccoli and toasted seeds. In short it is hard to stop eating and very hard to beat for a special brunch.
I’ve been working with Murray Valley Pork, writing recipes. The Pork is specially selected from Farmers in Victoria and New South Wales. Along with the usual cuts they also have these amazing packages of Pulled Pork (pictured). My advice is to start ringing butchers from here to find a place to buy near you. It’s approximately $24.00 a kg, an absolute bargain because you couldn’t even buy the Pork for that much. The meat is cooked by a gentle sous vide process taking up to 18 hours to complete. This results in a soft and tender pork in a rich smoky slightly sweet sauce that pulls apart with a fork. The bag gives us two days worth of meals for 4. Look out for my delicious Taquitos too! So with this pulled Pork ready to go all I had to do was find some Dashi Miso to complete the taste. I also love that this dish doesn’t involve bread. If you happened to have some home made pulled pork or even a delicious pork mince base it would also be delicious. But, the smoky sweet flavour of the Murray Valley Pulled Pork really goes well with the salty Miso Dashi broth and the char grilled vegetables. I visited a Japanese grocery store and came out with these totally addictive ingredients.
Skater took a look at this dish and managed to keep his feelings to himself. He is highly suspicious of anything that looks a little out of the ordinary. I ignored the withering look he shot at me when it was placed in front of him. I was surprised to see he had finished it in minutes. No need to ask if he liked it. This has the Skater seal of approval. 🙂
- A non stick frypan, a baking tray lined with heat proof paper, foil, 4 bowls for serving, a saucepan for the broth, a chargrill pan or BBQ grill
- 12 eggs
- ½ tablespoon Dashi Miso paste
- 1 tablespoon Soy Sauce
- 4 Tablespoons cream
- 1 cup of chicken stock (low salt)
- 1 Tablespoon Dashi Miso
- 6 slices of pink Japanese pickled ginger plus extra for serving (you could use some fresh finely sliced for flavour if you don't have pink pickled ginger)
- 500 gm Pulled Pork from Murray valley ( warmed before use)
- 1 head of broccoli sliced ( approx 200 gm)
- 1 Spanish onion cut into 8 leaving the core in so the pieces stay whole
- 6 Tablespoons olive oil
- ¼ bunch coriander picked in to sprigs
- 2-4 Tablespoons of roasted sesame seeds with dried wakami seaweed
- ½ cup home-made or Kewpie (Japanese mayonnaise)
- Put a small pot on the stove and add the stock and the dashi miso and 6 slices of ginger. Stir to combine and heat till just warm with out boiling. Set aside.
- * To slice the broccoli turn the head onto the green part and slice down the stalk in thin slices. You will get mostly thin consistent slices with a few flowrettes.
- Make the broccoli salad next. Heat a char grill pan or bbq. Toss the sliced broccoli, and quartered Spanish onion into a bowl and toss with a little salt and two tablespoons of olive oil. Char grill the vegetables until the onions are cooked through and the broccoli is nicely charred. Put back into the bowl and add a few slices of pink pickled ginger, toss together and set aside.
- Whisk the eggs in a bowl with the soy, cream and miso till combined. Heat a non stick frypan till hot then add a tablespoon of oil and ¼ of the egg mixture. Move the egg around just a little then spread to the edge of the fry pan . Add 2 Tablespoons of warm Pulled Pork then fold the sides of the omelette over with an egg slice. Turn it out onto a lined tray by running the spatula under the omelette so it doesn't stick , then turning the pan over to tip it out. Tent with foil to keep warm. Repeat with the remaining egg mixture.
- To serve spoon about 2 Tablespoons of broth into each bowl then place the omelette on top. Garnish with broccoli and onion and extra ginger and coriander. Sprinkle with sesame and add a few squeezes of mayonnaise.
My Kitchen Stories partnered with Murray Valley Pork to bring you this recipe.