“Kinilaw” Hervey Bay Scallop Sanga, Australian Avocado, Crispy Pork
Ross Magnaye – Panaderia Serai
Video & Photography by Jason Loucas
Chef Notes
- Kinilaw is the Filipino take on ceviche, cured in vinegar instead of citrus. Australian avocado is a natural partner to that acidity and adds richness.
- Creamy Australian avocado ties the sandwich together, sitting between the sweetness of the seared scallops and the sharp coconut vinegar dressing and the crunch of the crispy pork.
Ingredients
Bread
- Milk bread, pandesal or sourdough
Scallops and pork
- 500g scallops
- 200g pork jowl or pork belly
- 1 ripe Australian avocado
Salsa
- 1 cucumber
- 100g shallots
- 1 red chilli
- Mint
- Vietnamese mint
- Coriander
Dressing
- 200ml coconut vinegar
- 1 clove garlic, crushed and minced
- 1 knob ginger
- Soy sauce, to taste
- Sugar, to taste
- 1 red chilli
Spicy mayo
- 300ml mayonnaise
- Sriracha or Tabasco, to taste
Preparation
For the pork
- Roast the pork jowl or belly for 1 hour 20 minutes at 190°C.
- Chop and set aside.
For the scallops
- Sear the scallops until nicely caramelised.
For the salsa
- Dice the cucumber, brunoise the shallots and pick the herbs.
For the dressing
- Blend all the dressing ingredients together.
- Adjust the seasoning with salt and sugar as desired.
For the spicy mayo
- Mix the mayonnaise with the Tabasco or sriracha. Season as desired.
To assemble:
- Mix the cucumber salsa through the dressing.
- Spread the spicy mayo onto the bread.
- Layer with the scallops, avocado, salsa and pork, then finish with more spicy mayo. Serve and enjoy.
