Linley Valley Pork Fillet served with Pineapple and Chilli Puree, Mango and Papaya Salad with Thai dressing.
Pork Fillet: 2kg
Cherry Tomatoes for garnish – 2 punnets
Micro herbs – 2 tubs
Fresh Coriander – 2 bunches
Marinade:
100ml oil
20 g garlic
2 bay leaves
20g 5 spice
2 star anise
Method:
Marinate pork, set aside while you prepare other components
Pineapple and Chilli puree:
1 whole peeled pineapple
½ cup sugar
½ cup white wine
1 whole chilli – deseeded and chopped fine
15g palm sugar – chop up
Method:
Chop Pineapple into smaller pieces, discarding the centre, place in saucepan, with other ingredients. Simmer to caramelise and thicken. This may take about 30mins to 40mins
Blend, fine sieve
Thai Sweet Chilli Dressing:
60ml sweet chilli sauce
60ml soy sauce
60ml fish sauce
60g coriander – chopped (do not bruise)
30g ginger – finely grated
30g garlic – finely chopped/minced
4 limes - juice
120g palm sugar
3 red chilli – finely chopped
Method:
Mix all ingredients in a bowl – adjust to taste or if too thick water can be added
Mango and Papaya Quenelle:
1 Mango – small diced
50g Mango - Puree
1 small Papaya – small diced
15g Coriander – chopped (do not bruise)
Method:
Mix diced Mango, Papaya and Coriander; add enough puree to bind only to Quenelle
Method:
Season pork with sea salt
Seal pork on all sides
Place in 180C oven for 8-10 mins
Rest for ¼ - ½ the cooking time on paper towel
Plate up:
Place Pineapple and Chilli Puree on plate
Place Quenelle of Mango and Papaya on plate
Slice pork and place across plate
Garnish with Confit Tomato
Dress with Thai dressing, Micro herbs and Coriander