Part two of our look into the delicious but often overlooked morsels of these beasts.
A Porcine predisposition is not uncommon, but in the Pork empire, Bacon is King. Belly is Queen & the Ribs might be the Prince.
This week as we tread the path less travelled and delve into seldom seen Sirloin.
With these few simple steps and seasonal ingredients, you'll be;
Pork level - MASTER.
Here's what you need. [serves 2]
pork sirloin steak x 2. approx 250g each. seasoned with salt and pepper.
150g sliced leg ham. cut into small cubes.
75g danish fetta.
2 cloves garlic. sliced thin.
4 sprigs thyme.
extra virgin olive oil.
500g brussel sprouts. base removed, blemished outer leaves removed then halved.
100g green beans. tips removed then halved.
2 tbs apple cider vinegar.
1 tsp fennel seed
sea salt flakes.
freshly ground black pepper.
Quick to prepare, this recipe requires a bit of juggling so please read through prior to starting.
Using a griddle pan, add a splash of extra virgin olive oil and place over medium to high heat. After a couple of minutes, place the pork sirloins gently onto the grill. Keep a close eye on these ensuring not to burn them. Adjust heat as required,
While the steaks are on the grill prepare the green beans and brussel sprouts by steaming for 3 to 4 minutes to soften slightly.
A minute or two before the steaks are done, add the garlic and cubed pieces of ham to the hot grill. The aim is to get these very crispy for added texture.
Remove the steaks to rest. Now in the same griddle pan add the brussel sprouts, beans, fennel seed, thyme, apple cider vinegar and a generous splash of extra virgin olive oil. Chargrill for 8 to 10 minutes, tossing occasionally, until the ham is crispy and garlic and brussel sprouts are well coloured.
Plate the pork sirloin and pile the chargrilled brussel sprouts and beans on top ensuring to include the sauce at the bottom of the grill.
Garnish with danish fetta, salt and pepper.
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