Head Chef and co-owner of East Fremantle’s Young George, Melissa Palinkas, shares her recipe for pork jowl and plums: the perfect pair. It might be an unusual combo, but it’s harmony on the plate.

Prep time: 25 mins, including pre-cooking and cooling time

Cook time: Around 10 mins

Serves: Two

Ingredients and preparation

• 1 smoked pork jowl
• 2 plums
• 50gms hazelnuts toasted, shelled and crushed
• 1 tsp Chinese five spice
• 60ml honey
• Baby mustard leaves

Method

• Heat frypan on low to medium heat and line with grease proof paper. This will stop it from sticking.
• Brush the pork jowl with honey and dust the pork jowl with five spice.
• Pan fry the pork until golden and caramelised on each side, then put aside and let rest.
• Slice the plums and toss with the mustard leaves and a little vinaigrette.
• Slice the jowl and place on a plate. Put the plums and mustard leaf salad on the top of the jowl then a pinch of five spice.
• Drizzle honey over and scatter the hazelnuts over the top..

To plate

Spoon a generous portion of rice onto the plate, place a skewer on top and drizzle over any leftover glaze to serve.

Young George and Melissa Palinkas

Learn a little more about Melissa and try your hand at more of her recipes at in the Kleenheat Kitchen.

You can also enjoy a taste of homegrown goodness from Melissa Palinkas’ restaurant, Young George in North Fremantle. Check out this homegrown restaurant and keep supporting local businesses.