Braised Abalone with Mushrooms l Abalone Recipe l Vietnamese Recipes l Duncan Lu

🚨 Eyrewoolf blacklip abalone braised with pork ribs and mushrooms, doused in a thick gravy made from cooked abalone juices. A truly decadent dish that highlights the abalone's natural umami and fit to entertain any household.
Grandma always said when slow braising abalone it’s important to incorporate fat, with the best being pork fat. Pork ribs were her cut of choice and also my personal preference. She would place the blacklip abalone and ribs in a pot with some fresh aromats, add a splash of water, and simmer it covered on a low heat for 4-6 hours or until tender.
Cooking abalone this way can be tricky and indeed time consuming. Over the years, I have discovered a way to improve the flavours of grandma’s dish and shorten the cooking time without compensating on the natural flavours of wild blacklip abalone.
So if fresh abalone or frozen abalone is something you’ve always wanted to try cooking, this is the perfect entry level recipe. Do yourself a favour and grab a pressure cooker to experience tender and flavoursome wild blacklip abalone on any given night.
🌐 Get the recipe: bit.ly/3s0gzCE
🛒 Buy Eyrewoolf IQF Blacklip Abalone: bit.ly/47xMYkq
🌐 Learn more about Eyrewoolf Abalone: eyrewoolfabalo...
🛒 Duncan Lu Anchovy Salt: bit.ly/3BKfvUU
📝 Ingredients:
300g pork ribs
1 pack enoki mushrooms
1 knob of ginger, crushed
1 bunch of spring onions, halved
1 bunch of coriander
1-2 Eyrewoolf frozen abalone (200g each), thawed
250ml water
½ teaspoon anchovy salt (optional)
½ teaspoon sea salt
½ teaspoon sugar
2 bok choy, washed and quartered
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💛 ABOUT DUNCAN LU
Duncan Lu is a TV cooking show finalist, cooking presenter, recipe writer and astute home cook of Vietnamese cuisine. He is Vietnamese-Australian and enjoys food from all cultures around the world and aspires to share this passion with kids and young people in Australia.
Duncan competed on Channel 7's Plate of Origin cooking show where he served Vietnamese home-style recipes to Matt Preston, Manu Feildel and Gary Mehigan.
Duncan lives in Australia and likes to spend his time studying, refining and simplifying family recipes that have been passed on from his mum and grandparents.

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