Pork Rib Eye, Smoked Chicory & Quince | Recipe by sousvidetools.com
Pork Rib Eye, Smoked Chicory & Quince
- COOK TIME: 1hr
- PREP TIME: 24hrs
- DIFFICULTY: Medium
- SERVES: 4
4 150g pork ribeye steaks
50g Dark Brown Sugar
2 Large Heads of Chicory, halved
100g Brown Sugar
100g Quince Paste
50ml Sherry Vinegar
Applewood Smoking Chips
2 Large Quince
200g Caster Sugar
200g White Wine Vinegar
100g Panko Breadcrumbs
5g Fennel Seeds
Zest of 1 Orange
100ml Fino Sherry
200ml Reduced Chicken Stock
Chicory Resting juices
A great recipe from the Great British Menu winner, Roberta Hall. She’s cooking up all manner of deliciousness on her Instagram account, drop by and give her a follow @roberta_hall3031 or find out more about Roberta’s cooking at The Little Chart Room.
Heat the water, salt and sugar together to dissolve the salt and sugar. Once cool submerge the pork and leave overnight or up to 24 hours.
Drain and dry the pork. Vacuum seal and cook at 63ºC for 12 hours. Chill immediately in ice water before storing in the fridge until needed.
Heat a large frying pan, add a tablespoon of rapeseed oil and place the chicory in cut side down and allow to caramelise heavily. Once coloured, remove and place on a deep gastro tray.
In the same frying pan add the brown sugar and allow to from a dark caramel. Add in the quince paste and once melted deglaze with the sherry vinegar. Pour the caramel over the chicory.
Heat the smoking chips in a smoking gun and smoke the chicory, covering with cling film to trap the smoke. Leave for 10 minutes before checking and smoke again if required.
Heat the water, sugar, vinegar together and bring to a boil.
Peel the quince and slice on a mandolin directly into the hot pickle liquor, working quickly to avoid the quince oxidising.
Allow to cool and store in the liquor.
Melt the lard in a wide bottomed saucepan. Add in the Panko breadcrumbs and allow to toast slowly and evenly. When almost ready, add in the fennel seeds and orange zest and allow to toast. Pour onto a tray lined with kitchen paper to absorb any excess fat
Bring the sherry to a boil and reduce to a thin syrup. Add in the chicken stock and reduce to a sauce consistency. Season to taste with the chicory juices
Heat charcoal in a small BBQ.
Remove the pork from the vac-pac bags and once the coals are white hot sear the pork on all sides until hot and caramelised.
Allow to rest and cut into several long thin slices and season with flaky salt on the exposed meat.
Reheat the chicory in the oven, cover in the pangrattato and place on the plate.
Place slice of pickled quince on the opposite side and the plate.
Fan the sliced pork over the pickled quince hiding it entirely.
Finish with the warm sherry sauce