THE PIRI-PIRI PORK CLUSTERS

(Our Play on Spicy Pork and Pickles / Pica-Pau)

THE PIRI-PIRI PORK CLUSTERS

Ingredients: 400g Pork tenderloin (cubed), 1 tbsp Piri-Piri flakes, 1 tsp Garlic powder, 2 Bay leaves, 100ml Light Beer, 1 tbsp Mustard, 50g Butter, 100g Mixed Pickles (minced), 2 cloves Garlic (sliced)...

Ingredients

  • 400g Pork tenderloin (cubed)
  • 1 tbsp Piri-Piri flakes
  • 1 tsp Garlic powder
  • 2 Bay leaves
  • 100ml Light Beer
  • 1 tbsp Mustard
  • 50g Butter
  • 100g Mixed Pickles (minced)
  • 2 cloves Garlic (sliced)

Cooking Method

  1. The Scorch Sear pork in butter on max heat until charred and browned; remove.
  2. The Architect Add garlic and bay leaves to the pan; fry until the garlic is a pale biscuit gold.
  3. The Bloom Add piri-piri and mustard with a 30ml splash of beer; the hiss will release the chili heat into the fat.
  4. The Swell Add remaining beer; simmer until it reduces to a thick, spicy red silk.
  5. The Marriage Return pork; toss with the pickles for 1 minute until lacquered.
  6. The Final Flourish Serve with toothpicks and top with a hit of raw fresh parsley.

Cuisine: Portuguese

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