Mikey Newlands’ Crispy Pork Rump
Ingredients
- 1x 900g 100% NZ __pork rump, trimmed and skin scored lengthways
- 100g sea salt
- 100g Chinese black bean paste
- 100g baby radishes
- 100g baby turnips
- 100ml grapeseed oil
- 10ml sesame oil
- 1x spring onion
- 100g pineapple
- 50g sugar
- 50g rice wine vinegar
- 50g golden rum
- 100g light __pork jus
- Onion weed flowers
- Radish flowers
Method
Step 1
- Place the salt in a large baking tray. Lay the pork down on the salt, skin side down and with a butter knife smear the black bean paste over the exposed flesh, refrigerate overnight.
- Gently wipe off any excess salt or liquid from the skin. Slice the pork width ways into four even portions.
- Place a piece of baking paper in a heavy based sauté pan and season lightly with sea salt, place the pork in, skin side down and cook very gently until the fat begins to render out.
- Place in a 180°C oven for 10 - 12 minutes or until the pork has an internal temperature of 55C and the skin in golden brown and crispy.
Step 2
- Bring a pot of salted water to the boil and cook the turnips for 4 minutes, remove from the water and peel whilst still hot, marinate in grapeseed and sesame oil, repeat with the radishes but this time do not peel.
- Lightly brush the spring onion with oil, salt and pepper and grill in a griddle pan until cherred, slice finely.
- Combine radishes, turnips and spring onion with a little oil from the turnips and heat gently through.
Step 3
- Finely dice the pineapple, caramelise the sugar in a pan and deglaze with the rice wine vinegar, reduce to a syrup and deglaze again with the rum, pour over the pineapple to marinade, to serve add the pineapple to the jus and warm through.
- To garnish, pick the flowers and finely chop any onion weed stem you have, fold the stem through the radish mix.
- To serve take a hot round plate and spoon the radish mix onto the centre, place the pork rump on top and sauce with the pineapple jus, garnish with the flowers.
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