Pork Shoulder - Chef Recipe by Tristran Steele.
Ingredients
Pork shoulder marinade:
1kg pork shoulder, bone out
1 shallot, quartered
1 clove garlic, crushed
1/2 carrot, sliced
1 fennel stem
1 celery stick, sliced
20g ginger, sliced
1 star anise
1 cinnamon quill
1 sprig rosemary
2 sprigs thyme
25mL brandy
50mL white wine
25mL fish sauce
25mL soy sauce
10mL rice vinegar
500mL brown chicken stock
Fennel and mustard seed relish:
2 shallots, finely sliced
2 cloves garlic, minced
Thumb of ginger, minced
1 fennel bulb
1 Tbs yellow mustard seed
50g raw sugar
50mL apple cider vinegar
1 tsp Dijon mustard
Cauliflower purée:
1/4 head cauliflower, finely sliced
2 shallots, sliced
1 clove garlic, minced
200mL cream
200mL milk
Red wine poached apple:
2 Pink Lady apples
100 ‘Assemblage' SGM
100g caster sugar
50mL water
Method
Pork shoulder:
Brown the shallot, carrot, celery, fennel, garlic, ginger, star anise, cinnamon and herbs.
Once the vegetables have started to caramelise, add brandy and wine then reduce the liquid by half.
Add fish sauce, soy sauce, rice vinegar and stock, bring to the boil and remove from the heat.
Allow marinade to cool, add the shoulder and marinate overnight.
Cook for 16 hours at 63 C. Carefully remove shoulder from cooking stock, strain the liquid and reduce until thick.
Fennel relish:
Sweat shallot, garlic, ginger and fennel in olive oil until soft. Add mustard seed and cook out to infuse the aroma. Add sugar and vinegar and reduce until desired consistency.
Stir through Dijon mustard.
Red wine poached apples:
Add wine, water and sugar, bring to the boil then leave to cool.
Peel and dice apples about 1cm squares. Combine apple and syrup in vacuum bags and seal.
Set up sous vide at 85 C and cook apples for 10 minutes.
Cauliflower purée:
Sweat shallot and garlic in a little olive oil. Add milk and cream and bring to the boil. Add cauliflower and cook until tender.
Strain any excess liquid, blend cauliflower until smooth, adding reserved cream if needed.
Plate all elements and serve.
