Ku De Ta's roasted 'best end' pork loin, crispy potatoes, apple & celeriac remoulade and orange sauce. Photo / Supplied
Serves 4
4 x 180g portions pork loin (ask butcher for best end or pork neck) For the marinade:
100ml apple juice
10g shallot
5g garlic
2g thyme
60ml olive oil
2g black peppercorns
Mix all ingredients, toss with pork and refrigerate for 24 hours.
For the mustard mayonnaise:
1 egg yolk
tbsp lemon juice
tbsp
white vinegar
tbsp Dijon mustard
tbsp wholegrain mustard
175g vegetable oil
Blend egg yolks with vinegar, mustard and lemon juice until fluffy, then slowly drip oil in until emulsified and thickened.
For the salad:
120g celeriac
120g green apple
Pinch of parsley
20g cornichons
20g red onion
50g mustard mayonnaise
Finely slice all ingredients and mix with mustard mayonnaise.
For the roasted apple:
2 green apples
80g sugar
60g butter
Peel and core apple and cut into six pieces. Caramelise butter and sugar, add apples and cook until soft and glazed.
For the orange sauce:
40g sugar
25ml red wine vinegar
300ml fresh orange juice
1 star anise
1 piece cinnamon stick
60ml chicken glaze (your own, or good-quality store-bought)
60g butter
Heat sugar until caramelised, add warm red wine vinegar and reduce by half. Add orange juice and spices and reduce by a third. Add chicken glaze, boil, then emulsify cold butter with hand blender. Strain. Season with salt.
To finish:
Colour pork in cast-iron skillet with a little butter. Cook medium to medium-well in 220C oven. Let rest in warm place. Cook potatoes in nut-brown butter till crispy, add apples to warm through. Season and reserve warm.
Assemble salad by mixing apple, celeriac, cornichon, parsley, mayonnaise, salt and pepper. Heat a little orange sauce. Place apple and potato on plate. Slice pork and place in centre. Put salad to side, drizzle orange sauce over and around pork, finish with olive oil and salt.
