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Flavours of Cachapas and Truffles
Recipe by Keyma Vasquez Montero
Delicately tender pork loin paired with sweet corn and earthy truffle make for a spectacular dish.
- Steps
- Ingredients
Ingredients
Grilled Corn
Pepperberry Crusted Pork Loin
Truffle Sauce
Truffled Corn Puree
To Garnish
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Steps
- Preheat oven to 170°C. Heat coals for a hibachi or preheat a grill pan, if using.
- For the Grilled Corn, bring a large saucepan of salted water to boil then blanch corn for 7-8 minutes.
- Drain corn and transfer it to hot hibachi or grill pan. Brush corn with a little oil and cook until heavily browned all over, turning to cook evenly on all sides.
- Remove corn kernels with a knife and season with sea salt flakes and lemon juice to taste. Set aside.
- For the Pepperberry Crusted Pork Loin, sprinkle sea salt flakes and crushed Tasmanian native pepper berries onto a chopping board. Roll pork through to coat evenly. Set aside for 10 minutes.
- Heat olive oil in a large pan over medium - high heat. Add pork and sear until browned all over, around 5-6 minutes. Remove pan from the heat and reserve pan.
- Transfer pork to a roasting pan and insert a kitchen thermometer horizontally in the centre of the pork. Cook in the oven until temperature reaches 61°C. Transfer pork to a clean chopping board and rest for 3-5 minutes until internal temperature reaches 63-65°C.
- For the Truffle Sauce, return frypan from cooking pork to a medium heat. Add oil and when hot, add pork trimmings and cook until seared, add the onion, carrot, celery and garlic and cook until softened.
- Deglaze the pan with apple cider vinegar, scraping the base of the pan and reduce until almost evaporated.
- Add chicken stock, parsley and native pepper berries and simmer for 15-20 minutes.
- Strain and transfer to a clean saucepan and allow to reduce by 2/3’s. Allow to cool to room temperature.
- Melt butter and set aside to cool to room temperature.
- Finely grate truffle and add to melted butter along with a few drops of lemon juice and a few tablespoons of the reduced stock. Blend with a stick blender until smooth and emulsified adding more reduced stock if needed. Season to taste.
- For the Truffled Corn Puree, remove corn kernels with a knife, cut core in half and reserve.
- Place corn kernels, cream, core and a pinch of salt in a saucepan. Simmer until tender, about 20 minutes, stirring occasionally.
- Using a slotted spoon, transfer corn kernels to a high powered blender or food processor. Add feta, butter, lemon juice and reserved cream. Process until smooth, adding more cream as needed.
- Set aside to cool to room temperature then stir in freshly grated truffles.
- Season with more lemon juice, salt and additional truffle, to taste.
- To serve, spoon corn puree into the centre of each plate. Slice pork into 1cm thick slices and arrange 3 slices, overlapping, on the puree. Add a spoon of grilled corn to the end of the puree. Finish with truffle sauce and shaved truffle.
