THE BALSAMIC-SCORCHED SLABS

(Our Play on Pork with Rosemary and Sherry Vinegar)

THE BALSAMIC-SCORCHED SLABS

Ingredients: 400g Pork loin (sliced into 1cm steaks), 3 cloves Garlic (smashed), 3 tbsp Olive oil, 1 tsp Dried Rosemary, 1 tsp Black pepper, 1 tsp Smoked paprika, 3 tbsp Sherry vinegar, 1 tbsp Honey...

Ingredients

  • 400g Pork loin (sliced into 1cm steaks)
  • 3 cloves Garlic (smashed)
  • 3 tbsp Olive oil
  • 1 tsp Dried Rosemary
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 3 tbsp Sherry vinegar
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Fry pork in oil on high heat for 3 minutes per side until charred and the edges are golden; remove.
  2. The Architect In the same pan, sauté garlic until pale golden and fragrant.
  3. The Bloom Add rosemary, paprika, and pepper with a 20ml splash of water; the steam will release the woodiness and smoke.
  4. The Marriage Add vinegar and honey; return the pork and toss for 2 minutes until the sauce is a thick, dark lacquer.
  5. The Final Flourish Finish with raw fresh rosemary sprigs and a hit of sea salt.

Cuisine: Spanish

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