THE MUSTARD-STUNG PORK

(Our Play on Pica-Pau Variant)

THE MUSTARD-STUNG PORK

Ingredients: 400g Pork tenderloin (cubes), 2 cloves Garlic (sliced), 50g Butter, 1 tsp Black pepper, 1 tsp Smoked paprika, 2 Bay leaves, 2 tbsp Dijon mustard, 50ml White wine, 1 tbsp Pickles...

Ingredients

  • 400g Pork tenderloin (cubes)
  • 2 cloves Garlic (sliced)
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 2 Bay leaves
  • 2 tbsp Dijon mustard
  • 50ml White wine
  • 1 tbsp Pickles

Cooking Method

  1. The Scorch Sear pork in oil on maximum heat for 3 minutes until charred; remove.
  2. The Architect Melt butter and sauté garlic and bay leaves until golden.
  3. The Bloom Add spices and mustard with a 20ml splash of wine; the hiss will release the meat sugars.
  4. The Swell Add remaining wine; boil until it reduces to a thick yellow-red silk.
  5. The Marriage Return pork; toss with pickles for 30 seconds.
  6. The Final Flourish Top with a massive hit of raw fresh parsley.

Cuisine: Portuguese

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