Pork Tasting Plate – Cider and Apple Shoulder Broth, Pork Filet with Feta Crumble and Pineapple Braised Pork Belly Accompanied by Various Vegetables
Don’t be put off by the long title it's only words! I promise if you want that special recipe this is very achievable. There is nothing complicated in this dish and it's all about planning. Follow the step by step broken down recipe and also the guide for which order to attack the different elements and you will be fine. If you still find it a little intimidating then just cut out one or two elements.
The first thing I would say is please try and use free range pork where possible but if not make sure it is 100% NZ Pork. There is no reason what so ever to buy anything other than 100% NZ pork. This recipe, although designed by myself is inspired by the 100% NZ pork website and to be more precise the Extraordinary Kitchen, you can find them at http://www.extraordinarykitchen.co.nz/
Are you ready to make yours an extraordinary kitchen? I’ll show you how.
Ingredients – serves 4
Throughout this recipe I don’t really mention salt, pepper or oil. Salt and pepper is to be added at all stages to meet your required taste except with the pork fillet which has salt from the prosciutto.
Pork Filet Wrapped in Prosciutto with Feta Crumble
200g Pork fillet
Cider and Apple Pork Shoulder Broth
200g Pork shoulder
1 330ml Bottle of cider
1 Litre Chicken stock
1 cup Red wine
Pineapple Braised Pork belly
300g Pork belly
1 litre Pineapple juice
Roasted Baby Carrots
16 Baby carrots, green off and the small stringy bit at the end as well.
You can also use 4 large carrots cut into batons as an alternative.
1 knob of butter
350g Cauliflower florets
Roasted Baby onions
16 baby onions, peeled
12 tblsp Sugar
200ml Sherry or Balsamic vinegar
Crushed Pea Puree
1 cup of Garden peas
Equal amounts of feta cheese and breadcrumb, for 4 people about 70g of each
Wrap pork fillet
In the morning
1 hour before
Cauliflower puree (this could be made the day before)
30 minutes before
15 minutes before
Sear pork filet and reheat premade elements.
Trim any excess sinew or fat.
As per picture layout the prosciutto first then roll to completely encase the fillet.
Wrap and roll tightly to a perfect sausage shape using Glad wrap.
Refrigerate as long as possible to keep the shape.
Just before cooking heat a pan with oil and pepper. NO SALT.
Slice the pork into ¾inch pieces.
Sear on both sides until golden brown and put into a hot oven for 3-5 minutes until prosciutto is crispy.
When plating simply rest the pork alone on the plate and finish with the feta crumble.
Blend together equal amounts of feta and breadcrumbs, then bake until golden brown and put into an airtight container when cooled.
Use as required.
Pork Shoulder with an Apple and Cider Broth
Firstly you should have you butcher debone and give you a piece approximately the size you need. Don’t stress about the amount too much because it’s a delicious soup on its own if you have leftovers.
Finely dice all the vegetables and fruit mentioned in the recipe.
Cook in a roasting tray with a splash of oil and when it's beginning to colour, with the heat still high, add the shoulder.
When the shoulder is caramelised all over de-glaze the pan with cider and red wine.
Finally add the chicken stock and cover with tinfoil before putting the whole dish in the oven for approximately 2 hours on 180°C. (Times may vary dependant on meat size and oven)
When tender and cooled enough so you can handle the pork, dice the meat and remove any excess fat.
Mix back into your “soup” that has now been created in your roasting dish.
For serving just reheat and serve in your chosen dish.
Pineapple braised pork belly
Score the skin off the pork belly in a criss-cross pattern.
Season the skin by massaging into the gaps created by scoring.
Put into a roasting tin and pour in pineapple juice being careful to avoid getting any on the skin. (A little is ok but it will ruin your chances of a crispy skin later)
Put into the oven similar to the shoulder, again covered with tin foil. Timings also would be approximately the same.
When cooked remove the meat from the pineapple juice and reduce which will caramelise because of the natural sugars and the stock and juice from the pork belly. When it’s a dark brown colour its ready.
At the same time cut the pork belly into 1inx1in pieces.
To serve reheat in the oven skin side down until the skin has become crispy.
Crushed Pea Puree
Cook your peas, cooking depends on type.
With a fork crush your peas with butter and seasoning.
Roasted Baby Onions
In a tray with a lip put all your ingredients in and give them a quick mix until all the onions are coated with the sugar and balsamic vinegar.
Roast until the onions have begun to caramelise and soften.
In a pot add the cauliflower, cream and seasoning and cook until the cauliflower is soft.
Blend and pass through a sieve to gain a smooth puree.
Use as required.
In a pan add butter and a splash of oil.
On a medium heat add the carrots when the butter has melted.
Cook until the carrots are tender.
So that’s it and I think this is a hell of a dish! I loved it so much it is going to feature on my new menu at Auckland’s Waitakere Estate starting mid-June so come and sample it! Again big thanks go to the Extraordinary Kitchen for the inspiration in creating the dish. Go straight to their website and check out more exciting recipes by Masterchef judge Simon Gault. You can find them at http://www.extraordinarykitchen.co.nz/
To go into the draw to win High Tea for Two at Auckland's Waitakere Estate please take a moment to visit my Facebook page www.facebook.com/chefkevinblakeman