Hoisin Pork Hock and Kale Pithivier, Roasted Pork Scotch Fillet, Jerusalem Artichoke with Heirloom Beets and Beans

Nestlé Golden Chef's Hat Award 2018 National Finalists Mains Recipe
  • 4 portions

Ingredients

IngredientUnitQuantity

Hoisin Pork Hock and Kale Pithivier

 

 

Pork Hock

kg

1

MAGGI TASTE OF ASIA Hoisin Sauce

ml

100

Brown Sugar

tbsp.

2

Chinese Five Spice

tbsp.

2

Star Anise

pcs

5

Garlic, smashed

cloves

4

Water

ml

200

Salt

tsp

¼

Pepper

tsp

¼

Kale, chiffonade

stalks

3

Shallots, chopped

pcs

2

Butter, unsalted

g

10

Puff Pastry

sheet

1

Egg yolk, mixed

pc

1

Roasted Pork Scotch Fillet

 

 

Pork Scotch Fillet

kg

1.5

Rosemary, chopped

sprig

1

Thyme, chopped

sprig

2

Salt

tsp

¼

Pepper

tsp

¼

Butter, Unsalted

tbsp

2

Oil

tbsp.

2

MAGGI Classic Demi-Glace Sauce Mix

g

50

Water

ml

500

Sherry Vinegar

ml

20

 

Jerusalem Artichoke Puree

 

 

Jerusalem Artichoke, peeled and cut

g

400

Brown Onion, Chopped

pc

1/2

Thyme

sprigs

2

Cream, pouring

ml

200

Salt

to taste

 

Lemon Juice

pc

1

Olive oil

 

 

Heirloom Beets and beans

 

 

Beetroot baby red

pcs

8

Beetroot baby yellow

pcs

8

Green Beans

pcs

16

Snow peas

pcs

12

Salt and Pepper

to taste

 

Olive oil

 

 

 

Method

Hoisin Pork Hock and Kale Pithivier
1. Put all ingredients together in a pressure cooker and cook for 30 mins or until very soft
2. Once cooked, take out meat and shred and let cool
3. Meanwhile, sauté shallots and kale in butter and set aside
4. Mix shredded hock and kale and some sauce
5. Put inside puff pastry, making a Pithivier and score dough and brush with egg wash then chill in fridge
6. Cook in the oven at 200C for 20 mins or until golden brown. Bring temperature down to 180C and cook for further 10 mins

 

Roasted Pork Scotch Fillet
1. Marinate pork scotch with oil, rosemary, thyme and salt and pepper
2. Wrap in cling film making a big sausage and steam for 10 mins to retain its shape

3. After steaming, take out of the wrap and pan fry in butter until nice and brown outside
4. Roast in the oven at 200*C until it reaches 63*C internal temperature. Rest and serve 150 g each
5. Mix in MAGGI Classic Demi-Glace Sauce Mix and sherry vinegar into the pan drippings making a jus

 

Jerusalem Artichoke Puree
1. Add lemon juice to cold water. Peel and cut artichokes into big chunks. Place them immediately into lemon water to stop them from discolouring.
2. Sauté onions in pan until translucent and add artichokes, cream and thyme
3. Cook until tender covering with baking paper on top
4. Blend into puree. Season with salt.

 

 Heirloom Beets and Beans
1. Wrap baby beetroots into a foil with salt and olive oil and roast in the oven at 180*C for 30 mins or until soft inside
2. For the green beans and snow peas. Blanch and sauté in olive oil season with salt and pepper.