Serves 6
Pork Jus
Preheat oven to 220C. Place the pork bones and trimmings onto a roasting tray. In a bowl, place the vegetables then toss with the tomato paste to combine. Place the vegetables onto the roasting tray with the pork bones. Roast in the oven for 20min. Remove from oven, transfer to a pot then just cover with water. Add the coriander seeds, fennel seeds, star anise and thyme then simmer for 4 to 5 hours. Skim from time to time. Strain thru a fine sieve then reduce to approx 4/5 until a viscous syrupy consistency. Reserve.
Salted Blackberry Sauce
In a pot, salt the 50g of blackberries then rest for one hour. Except for the 5g of blackberries, add all ingredients to the same pot then on a medium temperature, infuse/reduce to syrupy consistency. Strain though muslin. Reserve. Keep warm.
Pork
Pre-heat oven to 180C. Oil and season the pork fillets. Place into a hot pan on the cook top. Turn until caramelized. Add butter and thyme to the pan. Place pan into the oven. When the temperature probe reaches 62C, remove from over. Approx oven time is 10min. Cover and allow to rest for 5min.
Crisps
Deep fry or oven roast fine slices of potato your favourite way then dust lightly with 50/50 mustard powder and chicken booster. Depending on the size of the potatoes, allow 4-5 crisps per person.
To plate
Trim the pork to equal sized portions. Gently crush the 5g of blackberries then add to the warm sauce. Place 2tbs of the Salted Blackberry sauce onto each plate ensuring each plate has fresh crushed blackberries. Place one portion of pork onto each plate. Top with seasoned crisps.
