Skip to main content

Pork and plums: a perfect pairing from Melissa Palinkas | Kleenheat Kitchen

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
  • 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.

Melissa Palinkas' pork and plum perfect pairing recipe

Pork and plum, a perfect pair

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.