Chef Chachaya Raktakanishta
Director of Academic, CULINEUR, School of Culinary Arts and Entrepreneurship
Soak California Raisins in hot water until they have plumped up. Reserve 100 g of the soaked raisins and blend the rest until smooth.
Using a mortar and pestle, pound garlic, coriander roots, peppercorns and shallots until fine. Set aside.
Marinate the pork with 200 g of raisin paste, dark and light soy sauce, oyster sauce and garlic mixture for at least 30 minutes in the chiller.
Heat up a pan with 1 tbsp. of cooking oil, sear the marinated pork. Add water and simmer on low heat for 2 hours or until the pork is tender. Note. Cook for only 45 minutes if using a pressure cooker.
Remove pork from the sauce and blend the sauce until smooth. Add corn starch diluted with water and simmer until the sauce thickens. Strain.
Add the reserved soaked raisins and the pork back to the sauce. Set aside.
Blanch each vegetable separately, refresh with cold water and set aside.
Stir fry the vegetables with butter or oil and season with salt and pepper.
Peel the sweet potatoes and cook in boiling salted water until done. Strain.
Pass the sweet potato through a sieve. Add butter, cream, salt and pepper.
Place the mashed sweet potatoes on a plate, arrange the braised pork coated with sauce on top of the sweet potato. Add the vegetables and drizzle with sauce.