THE FIRE-STUNG PORK SLABS

(Our Play on Portuguese Honey & Garlic Pork)

THE FIRE-STUNG PORK SLABS

Ingredients: 400g Pork tenderloin (slices), 1 tbsp Piri-Piri paste, 1 tsp Salt, 2 tbsp Honey, 1 tbsp Wine vinegar, 50g Lard, 4 cloves Garlic (minced)...

Ingredients

  • 400g Pork tenderloin (slices)
  • 1 tbsp Piri-Piri paste
  • 1 tsp Salt
  • 2 tbsp Honey
  • 1 tbsp Wine vinegar
  • 50g Lard
  • 4 cloves Garlic (minced)

Cooking Method

  1. The Scorch Fry pork in lard on high heat until every slab is charred and golden; remove.
  2. The Architect Add garlic to the hot pan; sauté for 30 seconds.
  3. The Bloom Add piri-piri and vinegar; the sudden hiss will release the chili oils into the meat fat.
  4. The Marriage Add honey; simmer until it reduces to a thick red lacquer. Return pork for 30 seconds.
  5. The Final Flourish Finish with a squeeze of raw lime and fresh raw coriander.

Cuisine: Portuguese

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