Becasse by Justin North

Author:Justin North [North, Justin]
Language: eng
Format: epub
Tags: CKB000000
ISBN: 9781742734576
Publisher: Hardie Grant Books
Published: 2010-02-28T16:00:00+00:00

SLOW-POACHED fillet of pork

with Gribiche Vinaigrette and Crisp Pig’s Tail

SLOW-POACHED FILLET OF PORK

400 g (14 oz) pork fillet, trimmed of all sinews

400 ml (14 fl oz) Pork Jus

100 ml (3½ fl oz) sparkling cider

½ tablespoon non-scented cooking oil

salt and freshly ground pepper

CRISP PIG’S TAIL

1 Braised Pig’s Tail

300 ml (10 fl oz) non-scented cooking oil, for deep-frying

1 teaspoon Dijon mustard

100 g (3½ oz) plain flour

salt and freshly ground pepper

TO SERVE

sea salt

small handful frisée, golden leaves from the centre

250 ml (8¾ fl oz) Gribiche Vinaigrette

TO SLOW-POACH THE PORK, cut the fillet into 4 even-sized portions and wrap each tightly in cling film. Refrigerate and rest overnight – this helps to shape the pork into neat round discs.

When ready to poach, take the pork fillets from the fridge, remove the cling film and bring to room temperature. Gently warm the pork jus in a medium saucepan. Bring to a gentle boil and add the cider. Return to a gentle boil, season with salt and pepper and immediately remove from the heat.

Allow to cool to the point where it is just hot to the touch, then return to the heat and keep at a very low constant temperature, around 70°C (160°F).

Heat a heavy-based frying pan on a high heat until almost smoking. Add a teaspoon of oil and season the pork fillets generously. Sear them quickly in the hot pan, turning to ensure an even colour. This should only take a few seconds. Transfer the pork fillets to the saucepan with the pork jus. Cover with a piece of greaseproof paper cut to size and poach very gently at 70°C (160°F) for 25 minutes. Remove pork from the poaching liquor and leave to rest in a warm place for 8 minutes.

TO PREPARE THE CRISPY PIG’S TAIL, remove all the cartilage from the pork tail leaving the skin in one neat piece. Cut the tail into thin, even long strips. Put the oil in a small deep saucepan and heat to 180°C (350°F) or until a cube of bread colours and sizzles to the surface within 30 seconds.

Whisk the mustard with a few tablespoons of water in a small mixing bowl. Put the flour in another mixing bowl and season well. Toss the strips of pig’s tail in the mustard then toss in the seasoned flour. Shake off the excess and drop in the hot oil one by one. Deep-fry for a few minutes until golden and crisp, moving the strips around in the oil to prevent them from sticking together and to ensure they colour evenly. Drain on kitchen paper and season.

TO SERVE, carve the pork fillets finely into even slivers. Arrange on serving plates and season with a little sea salt. Toss the frisée in a little vinaigrette, and divide between the plates. Garnish with the strips of crispy pig’s tails, drizzle on more of the vinaigrette and serve at once.

Serves 4 as a main course

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.