Recipes

Roast pork scotch, kale and smoked almonds, spring onion vinaigrette

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Ingredients

  • •
    4 x 200g free range pork scotch steaks, buy the most well raised pork you can afford

Brine

  • •
    1 garlic clove
  • •
    1 litre water
  • •
    100g brown sugar
  • •
    150g course sea salt
  • •
    1 fresh bay leaf
  • •
    3 black peppercorns
  • •
    3 cloves
  • •
    3 juniper berries

Greens

  • •
    400g green kale
  • •
    100g snow peas
  • •
    75g smoked almonds

Greens dressing

  • •
    1 teaspoon Dijon mustard
  • •
    1 teaspoon rice wine vinegar
  • •
    50ml extra virgin olive oil
  • •
    ¾ tsp togarashi
  • •
    1 tablespoon finely chopped shallot

Spring onion vinaigrette

  • •
    20g finely sliced spring onion
  • •
    5g chives, finely sliced
  • •
    5g chervil, finely sliced
  • •
    5g parsley, finely sliced
  • •
    50g cherry tomatoes, diced
  • •
    50ml extra virgin olive oil
  • •
    15ml lemon juice

Method

  1. 1.
    For the brine: Smash the garlic clove, combine all ingredients in a saucepan. Place on the stove and heat until the sugar and salt has been dissolved. Pour brine into a plastic container and chill completely. Brine pork scotch for 2 hours.
  2. 2.
    Greens: Strip all the kale leaf from their stalks and wash well. Blanch in boiling salted water for 90 seconds, then refresh in ice water. Drain & squeeze out excess water and refrigerate on paper towel till needed. String the snow peas and set aside. Roughly chop the smoked almonds and set aside.
  3. 3.
    Greens dressing: Combine all the greens dressing ingredients in a jam jar and shake well, set aside.
  4. 4.
    Spring onion vinaigrette: Combine all of the vinaigrette ingredients in a small bowl and let macerate, set aside.
  5. 5.
    To serve: Take pork scotch out of brine after 2 hours and pat dry. Seal well in a hot pan on one side, turn, place in 200°C oven and roast for 6 to 7 minutes, rest pork for 5 minutes. While pork is resting, use the pork roasting pan and its juices to sauté kale & snow peas. Once cooked through, add almonds and dress with greens dressing. Place greens in the middle of the plate, resting the pork scotch on top. Dress the pork with the spring onion vinaigrette and serve.