Loin of pork with lemongrass

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Ingredients

    • Frozen speciality : Lemongrass - 30g
    • Loin of pork - 600g
    • Honey - 100g
    • Soy sauce - 20g
    • Pork jus - 50g
    • Carrot - 300g
    • Celeriac - 200g
    • Red onion - 100g
    • Lemon - 1 p
    • rosemary
    • Thyme
    • Bay leaves
    • Vegetable stock
    • Butter

    Put the honey and the soy sauce together with the porkjus and the lemongrass. Mix and heat in order toget an homogeneous mass.

    Put the loin of pork in a vacuum bag and cook in waterat 60°Cto obtain a core temperature of 58 °C.

    Cut the meat into 4 thick slices. Season withsalt and pepper. Fry shortly in hot butter. Glaze the meat with thehoney-soy-lemongrass sauce.

    Clean and cut the vegetables into the desiredshape. Braise in butter with thyme, bay leaf, rosemary and the zest of thelemon. Once the vegetables begin to roast, add the vegetable stock to cookthem. When the stock has reduced, glaze withbutter.

    In this step

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    Frozen fruit purées

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