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"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

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Sweet pork with green mango and chilli


You'll need

For deep-frying: peanut oil 800 gm female pork belly cut into 3cm pieces 80 ml (1/3 cup) kecap manis 2 green mangoes cut into julienne on a mandolin 1 bunch sawtooth coriander, washed and thinly sliced 1 bunch round mint, leaves picked To serve: fried shallots To serve: steamed jasmine rice   Chilli palm sugar dressing 1 garlic clove, coarsely chopped 1 small red chilli, coarsely chopped 60 gm light palm sugar 60 ml (¼ cup) lime juice, or to taste 2½ tbsp fish sauce, or to taste

Method

  • 01
  • Steam pork belly in a steamer placed over a saucepan of boiling water until cooked through (15-20 minutes), then combine in a bowl with kecap manis. Preheat oil in a wok or deep-sided frying pan to 180C.
  • 02
  • Meanwhile, for chilli palm sugar dressing, pound garlic and chilli in a mortar and pestle to a fine paste. Add palm sugar and lime juice, stir until melted, then add fish sauce.
  • 03
  • Deep-fry pork in batches until golden (5 minutes; be careful as pork fat may burst while frying and oil may spit). Drain on absorbent paper, transfer to a bowl. Combine mango and herbs in a separate bowl, drizzle half the dressing over, add pork belly and toss to combine. Serve immediately with fried shallots scattered over and remaining dressing and steamed jasmine rice to the side.
This recipe is from the September 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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