Sunday, 29 December 2013

Brined butter poached pork with fries and bok choy

Brined butter poached pork with fries and bok choy by Carole's Chatter

This dish was a completely new technique for me.  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.

Baked fries by Carole's Chatter

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.

Bok choy by Carole's Chatter

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.
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  1. Those fries look amazingly delicious! I'm not so crazy about pork or bok choy, but I'm sure they were delicious too, but oh boy, those fries!

  2. looks like a delicious and complete meal. I never brined meat before, but sounds like something to try

  3. Looks yummy. I need to try that parboiled technique with baked "fries." Mine never come out as pretty as yours.

  4. Hopelessly addicted to fries, can I come over to your house? I have tried brining only one time, it came out ok.


Your comments are most welcome. Cheers