Main · Season 15

Tempura Betel Leaf with Pork, Pineapple and Rosella Sauce, and Salsa

Name: Tempura Betel Leaf with Pork, Pineapple and Rosella Sauce, and Salsa
Yield: 2-3
Ingredients: 600g pork cutlets; 500g jar Jerk Beans; reserved pork chop bones, chopped; 1 large pineapple; 200g rosella flowers; 180g plain flour; 1 tsp salt; 375ml ice cold water; 9 large betel leaves; oil, for deep frying; 70ml reserved pickle liquid; 30ml water; 2 tsp sugar; 2 tsp salt; 90g thinly sliced fennel; reserved pineapple strips; 18 reserved Jerk Beans, trimmed and sliced thinly; 3 betel leaves, chiffonade; salt, to taste; watercress and fennel fronts, to garnish

Grace Jupp

Contestant · 05 Jun 2023

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2-3

Serves

Components

Ingredients

Season

Ingredients

Pork

600gpork cutlets

500gjar Jerk Beans

Pineapple and Rosella Sauce

reserved pork chop bones, chopped

1large pineapple

200grosella flowers

Tempura Betel Leaves

180gplain flour

1 tspsalt

375mlice cold water

9 largebetel leaves

oil, for deep frying

Salsa

70mlreserved pickle liquid

30mlwater

2 tspsugar

2 tspsalt

90gthinly sliced fennel

reserved pineapple strips

18reserved Jerk Beans, trimmed and sliced thinly

3betel leaves, chiffonade

salt, to taste

watercress and fennel fronts, to garnish

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

PorkPineappleSaltBetel LeavesFennelVegetarianAdult SupervisionMainDinnerLunchSpringSummersomat

Recipe by Grace Jupp, Season 15. Originally published by Network 10 on 05 Jun 2023.

Original on 10 Play ↗