FREE RANGE PORK FILLET, MUSTARD SHARDS, SALTED BLACKBERRY SAUCE

Stokehouse, St Kilda, Melbourne – Ollie Hansford, Head Chef

Pork Jus
300g pork bones and trimmings, cut small to medium
2 carrots, chopped
1 onion, peeled, chopped
1 celery stalk, chopped
1tbs tomato paste
1tsp coriander seeds
1tsp fennel seeds
1 star anise
3 sprigs thyme

Preheat oven to 220°C.
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 4-5 hours. Skim from time to time.
Strain through a fine sieve then reduce to approx. four fifths until a viscous syrupy consistency is achieved. Reserve.

Salted Blackberry Sauce
50g fresh blackberries, 1st or 2nd grade
2tbs pork jus (see above)
15g sugar
25ml cassis liqueur
2g black peppercorns
2g juniper berries
5g blackberries

In a pot, salt the blackberries then rest for one hour.
Remove from the pot and set aside.
Add all ingredients to the pot and reduce to a syrupy consistency on a medium heat.
Strain though muslin.
Reserve and keep warm.

Pork
800g pork fillet
50ml extra virgin olive oil
Sea salt
50g butter
4 sprigs fresh thyme

Pre-heat oven to 180°C.
Oil and season the pork fillets.
Place into a hot oven-proof fry pan on the cook top.
Turn until caramelised.
Add butter and thyme to the pan.
Place pan into the oven for approx. 10min (remove when the temperature probe reaches 62°C).
Cover and allow to rest for 5min.

Crisps – the easy way
Potatoes
Mustard powder
Chicken stock cubes

Deep fry or oven roast fine slices of potato your favourite way, then dust lightly with 50/50 mustard powder and chicken stock powder.
Depending on the size of the potatoes, allow 4-5 crisps per person.

To Serve
Trim the pork to equal sized portions.
Gently crush the blackberries then add to the warm sauce.
Place 2tbsp of the blackberry sauce onto each plate ensuring each serving has fresh crushed blackberries.
Place one portion of pork onto each plate.
Top with seasoned crisps.

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