Ingredients

Pāua

• Fresh Ruakaka paua (in shell)
• Olive oil (for vacuum sealing)
• White charcoal (for grilling)

Tamarind-Tomato Sauce

• Tamarind paste – 1 tbsp
• Tomato purée – 2 tbsp
• Red chilli – to taste
• Lemongrass – 1 stalk, finely chopped
• Palm sugar – 1 tsp
• Fish sauce – 1 tsp (optional)
• Water – as needed

Five-Spice Salt

• Sea salt – 2 tbsp
• Chinese five spice – 1 tsp

Pork Cheek

• Pork cheeks – 2
• Five-spice salt (above)
• Palm sugar – 1 tbsp
• Dark soy sauce – 1 tbsp
• Reserved tamarind-tomato sauce – 2 tbsp

Vegetables

• Snow peas – julienned
• Pink oyster mushrooms – trimmed
• Butter or neutral oil
• Salt and pepper

Method

Paua Sous Vide

1. Clean paua and vacuum seal with a drizzle of olive oil.
2. Cook at 92°C for 4 hours.
3. After cooking, grill briefly over white charcoal in its shell to impart smokiness.
4. Slice thinly

Tamarind-Tomato Sauce

1. Sauté lemongrass until fragrant.
2. Add tamarind paste, tomato purée, chilli, and a splash of water.
3. Simmer until thickened (10–15 min).
4. Season with palm sugar and fish sauce.
5. Reserve a portion for pork cheek caramelisation.

Pork Cheek

1. Rub pork cheeks with five-spice salt and let sit for 30 minutes.
2. Slow roast at 140°C until tender (approx. 2.5–3 hours).
3. Trim and dice into neat cubes.
4. In a pan, caramelise with palm sugar, dark soy, and reserved sauce until glossy and sticky.

Vegetables

1. Sauté pink oyster mushrooms in butter until just tender.
2. Blanch or lightly sauté julienned snow peas to retain crunch.

Plating

1. Spoon a layer of tamarind-tomato sauce into the paua shell.
2. Place sliced grilled paua on top.
3. Garnish with caramelised pork cheek cubes.
4. Add pink oyster mushrooms and julienned snow peas.
5. Optional: Finish with micro herbs