Pairs well with Caramelized Sarc with Parmesan Puree
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Caramelized Sarc with Parmesan Puree
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A savory dish featuring caramelized sarc, infused with a Parmesan puree, and served with a perfectly cooked pork chop.
01:15:00 total
Serves 2
medium
Meat Main Course
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Ingredients
- sarc - watch the video to see (diced, skin on)
- butter - watch the video to see
- milk - watch the video to see
- cream - watch the video to see
- thyme - watch the video to see
- black peppercorns - watch the video to see
- coriander seeds - watch the video to see
- Parmesan - watch the video to see (grated)
- pork chop - 1 (middle white, seasoned)
- sage - watch the video to see
- cider - watch the video to see
- mustard - watch the video to see
- lemon juice - watch the video to see
- chicken stock - watch the video to see
Instructions
- Prepare Sarc: Dice all of the sarc, leaving the skin on for flavor. Add some butter to a pan, let it foam, and then add the diced sarc.
- Infuse Milk and Cream: Infuse milk and cream with thyme, black peppercorns, and coriander seeds. Add grated Parmesan and let it infuse.
- Combine and Cook: Pass the infused milk and cream into the sarc. Cook down until it reaches a thick consistency.
- Blend Puree: Transfer the mixture to a blender. Add additional milk if needed to adjust the consistency. Blend until silky smooth.
- Cook Pork Chop: Season the pork chop and caramelize the fat in a pan with a bit of butter. Baste and then let it rest.
- Crispy Sage: In the same pan, crisp up some sage.
- Make Mustard Sauce: Add cider to a pan and reduce. Add mustard, lemon juice, and chicken stock. Reduce further until it reaches a smooth consistency.
- Serve: Add the Parmesan puree to a plate, carve the pork chop and place on top. Finish with the mustard sauce and crispy sage.
