Slow-poached fillet of pork with gribiche vinaigrette and crisp pig’s tail

Slow-poached fillet of pork with gribiche vinaigrette and crisp pig’s tail

By
From
Becasse
Serves
4
Photographer
Steve Brown

Ingredients

Quantity Ingredient

Slow-poached fillet of pork

Quantity Ingredient
400g pork fillet, trimmed of all sinews
400ml Pork jus
100ml sparkling cider
1/2 tablespoon non-scented cooking oil
salt
freshly ground pepper

Crisp pig's tail

Quantity Ingredient
1 Braised pig’s tails or ears, use tail
300ml non-scented cooking oil, for deep-frying
1 teaspoon dijon mustard
100g plain flour
salt
freshly ground pepper

To serve

Quantity Ingredient
sea salt
see method for ingredients
250ml Sauce Gribiche, made vinaigrette style

Method

  1. To slow-poach the pork:

    Cut the fillet into 4 even-sized portions and wrap each tightly in cling film. Refrigerate and rest overnight – this helps to shape the pork into neat round discs.
  2. When ready to poach, take the pork fillets from the fridge, remove the cling film and bring to room temperature. Gently warm the pork jus in a medium saucepan. Bring to a gentle boil and add the cider. Return to a gentle boil, season with salt and pepper and immediately remove from the heat.
  3. Allow to cool to the point where it is just hot to the touch, then return to the heat and keep at a very low constant temperature, around 70°C.
  4. Heat a heavy-based frying pan on a high heat until almost smoking. Add a teaspoon of oil and season the pork fillets generously. Sear them quickly in the hot pan, turning to ensure an even colour. This should only take a few seconds. Transfer the pork fillets to the saucepan with the pork jus. Cover with a piece of greaseproof paper cut to size and poach very gently at 70°C for 25 minutes. Remove pork from the poaching liquor and leave to rest in a warm place for 8 minutes.
  5. To prepare the crispy pig’s tail:

    Remove all the cartilage from the pork tail leaving the skin in one neat piece. Cut the tail into thin, even long strips.
  6. Put the oil in a small deep saucepan and heat to 180°C or until a cube of bread colours and sizzles to the surface within 30 seconds.
  7. Whisk the mustard with a few tablespoons of water in a small mixing bowl. Put the flour in another mixing bowl and season well. Toss the strips of pig’s tail in the mustard then toss in the seasoned flour. Shake off the excess and drop in the hot oil one by one. Deep-fry for a few minutes until golden and crisp, moving the strips around in the oil to prevent them from sticking together and to ensure they colour evenly. Drain on kitchen paper and season.
  8. To serve:

    Carve the pork fillets finely into even slivers. Arrange on serving plates and season with a little sea salt. Toss the frisée in a little vinaigrette, and divide between the plates. Garnish with the strips of crispy pig’s tails, drizzle on more of the vinaigrette and serve at once.
Tags:
restaurant
Becasse
Justin
North
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