First I brined the pork by leaving it to soak in salted water overnight
and then I poached it in butter – which sounds decadent I know – but actually I
kept the butter afterwards and used it in a variety of dishes over the next
week or so.
To poach the pork, I simply popped it into large pot and covered it with
melted butter – no boiling just a gentle simmer – took less than half an
hour. I didn't sear the pork first so that is why it looks quite pale.
As you can see I served it accompanied by hand cut baked fries and bok
choy.
Before baking the
fries I par boiled them for 5 minutes – which helps them be nice and fluffy in
the middle and then the baking crisps up the outside. To bake them I
sprinkled them with salt flakes and tossed them in olive oil.
The bok choy was
quickly sautéed with ginger and chopped brazil nuts. I cut the stalks up
finely and gave them a couple of minutes before putting the leafy parts in.
Sounds delicious. I've never heard of cooking pork that way, I will have to try it.
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