Recipes

Pork scotch, Western Australian marron, cherries, onion soubise

By Chef Oliver Gould

Chef Oliver Gould

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Ingredients

Pork scotch brine

  • 100g sugar
  • 200g table salt
  • 1 tablespoon black peppercorns
  • 6 sprigs of thyme
  • 8 bay leaves
  • 1.5 litres water
  • 500g ice
  • 1 boneless pork scotch
  • 100ml chicken stock

Cherries

  • 250g cherries, pitted whole
  • 50g castor sugar
  • 1 cinnamon stick
  • 1 star anise
  • 50g white balsamic
  • 100g water

Pickled mustard seeds

  • 30g brown mustard seeds
  • 50g water
  • 50g champagne vinegar
  • 3g salt
  • 3g sugar

Poached marron

  • 400ml water
  • 50ml white wine
  • 50ml lemon juice
  • 1 teaspoon coriander seeds
  • 1 teaspoon peppercorns
  • ½ small fennel bulb
  • 1 clove garlic
  • 2 bay leaves
  • 4 marron tails, weighing approx 100-150gm each

Onion soubise

  • 30g butter
  • 500g finely sliced brown onion
  • 10g jasmine rice
  • 2 garlic cloves, crushed
  • 100g cream

Charred white onions

  • 2 white onions
  • 50gm chicken stock

To serve

  • 28 cherry halves
  • 2 teaspoons pickled mustard seeds
  • 100ml beef jus
  • 5 tablespoons onion soubise
  • 20g unsalted butter
  • sliced pork scotch
  • 100g plain flour for dusting
  • Olive oil
  • canola oil
  • 4 marron tails
  • 4 quarters of charred onion
  • Chickpea cress

Method

  1. 1.
    Pork scotch: Bring sugar, salt, peppercorns, thyme, bay leaf and water to the boil. Remove from the heat and chill with ice. Brine the pork for 5 hours. Turn a circulator onto 63°C. Place pork into a medium cryovac bag; add the chicken stock, vacuum on high. Cook the pork for 12 hours, refresh in iced water to reduce temperature quickly. Once cold, cut pork into 1 inch thick pieces and reserve until required.
  2. 2.
    Cherries: Place the pitted cherries in a bowl. Place the remaining ingredients in a saucepan and bring to the boil. Pour over cherries, cover and place in fridge to cool. Halve the cherries before serving.
  3. 3.
    Pickled mustard seeds: Cover mustard seeds in water and bring to boil. Strain and repeat this process 5 times to remove some of the bitterness for the seeds. Mix the remaining ingredients and bring to boil, pour over blanched seeds. Keep in refrigerator until required. These are best produced at least 2 days in advance.
  4. 4.
    Poached marron: Bring to boil all stock ingredients and simmer for 10 minutes. Bath marron in iced water to put them to sleep. Add the marron to the stock and simmer gently for 4 ½ minutes. Refresh in iced water. Peel flesh from the shell and claws. Reserve until required.
  5. 5.
    Onion soubise: Melt butter in a medium size saucepan; add sliced onion, rice and crushed garlic. Sweat on a low heat until onion becomes translucent. Avoid producing colour on the onion. Once liquid is evaporated, add the cream and continue to cook on low heat covered with a lid. Stir occasionally to avoid color. Once the onion is soft, strain off excess liquid and reserve. Transfer mixture to a thermomix or blender. Blend on high until a fine puree, adding liquid back if it needs lubrication. Season well and pass through a fine chinois.
  6. 6.
    Charred white onions: Peel and halve the white onions, place in a small cryovac bag and seal on high. Sous vide the onions at 85°C for 15 minutes. Refresh in iced water. Before serving, place onions flat side down in a hot pan with little oil. Cook until caramelized.
  7. 7.
    To serve: Gently warm the cherries, mustard seeds and beef jus together. Set aside. Heat the soubise in a small saucepan and melt in butter. Cover until required. Coat the pork in plain flour and dust off any excess. In a non-stick pan, heat up a small amount of oil and add pork, cook gently on either side to caramelize, remove from pan onto paper towel to absorb excess oil. Gently warm marron tails in softened butter until just warm. Slice into four pieces. To serve, place a quenelle of soubise onto each plate. Next to this place a slice of pork. Top with cherries and sauce. Garnish with petals of charred onions, and chickpea cress.