Recipe by Chef Jared Ingersoll
Created for Dilmah Chefs & the Teamaker at the Rilhena Estate, Ratnapura in May 2014

Serves: 6


Poached pork hock
3 pork hocks
1 large red chilli
3 cloves of garlic
Small knob of ginger
140ml dark soy
1.5kg pork bones

40g tiny dried shrimp
5g Australian Ulva
1 toasted nori sheet
10g toasted wakame flakes
10g white sesame

4 Dilmah Single Region Darjeeling tea bags
Pork broth

6 slow cooked eggs
500g steamed short-grain rice


Poach the pork hocks in a large stock pot with pork bones, chilli, garlic, ginger, dark soy. Cook until they are completely soft, allow to cool in broth.
When hocks are cool to touch but not completely cold, remove the hocks and carefully remove the meat from the bone and carefully separate into pieces. Strain the broth, cover the meat and refrigerate overnight.
To prepare furikake, crispen the shrimp by dry frying, then combine with seaweeds and sesame, adjust seasoning with salt and sugar and grind slightly in a mortar and pestle. Allow to cool completely and then store in an airtight container or jar until you are ready to use. This will keep for a couple of weeks.
When ready to serve bring pork up to heat and strain off about 1 litre of stock, adjust the intensity of the broth by either reducing or diluting. When the correct flavour has been achieved add tea and allow it to infuse for about 5 minutes, then remove the tea bags.
Place warm rice into bowls, add meat and egg, then carefully pour in your broth and finally sprinkle over your furikake.