Preparation Time: 25 minutes
Cooking Time: 2 hours 30 minutes
Ingredients:
For the pork:
4 x 10 ½oz Pork Derby Pavés
1 teaspoon salt
1 teaspoon black pepper
2 cups hot chicken stock
For the citrus glaze:
1 cup orange juice
⅜ cup lime juice
1 cup hot chicken stock
3 garlic cloves
2 tablespoons salt
2 tablespoons black pepper
Orange zest
For the orange gel:
1 cup freshly squeezed orange juice
1 tablespoon sugar
4 tablespoons maltodextrin based thickening agent
For the charred leeks:
4 bottom segments of leeks
1½ sticks butter
1 teaspoon salt
1 teaspoon black pepper
For the crispy kale:
4 sprigs of kale
2 cups canola oil
For the tarragon jus:
2 cups hot beef stock
2 bunches fresh tarragon
5 garlic cloves
1 sprig fresh thyme
1 cup white wine
Method:
- For the pork: Season the pork Derby Pavés and sear off in a pan, place in a tray, cover with the stock wrap tray in foil and braise for 2 hours 30 minutes.
- For the citrus glaze: Put all the contents in a saucepan and reduce for 30 minutes until by two thirds until a thick glaze forms.
- For the orange gel: Place the orange juice in a bowl add the sugar whisk until dissolved, sprinkle in the maltodextrin based thickener and whisk until a gel has formed.
- For the charred leek: Rinse the leeks well and cut in half lengthways and half again so you have a nice wedge of leek. Sear in a hot pan to gain some colour, add the butter and seasoning then continue to cook until tender.
- For the crispy kale: Place the oil in a deep pan and heat to frying temperature, or set a deep fryer to 350°F. Fry the kale until crispy and season with salt.
- For the tarragon jus: Place the stock and wine in a pan with other ingredients and reduce by half.
- To serve: Glaze the rested pork, dot the orange gel around the plate, add the charred leek, position the pork by the side of it, spoon over the sauce the dish and garnish with the kale.