

Hoisin Pork Hock and Kale Pithivier, Roasted Pork Scotch Fillet, Jerusalem Artichoke with Heirloom Beets and Beans
- 4 Portions
-
high
Ingredients
Ingredient | Unit | Quantity |
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.
Products used in the recipe


MAGGI Demi-Glace Sauce Mix. 7.5kg
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