Culinary Studio Culinary Art 2006
Ingredients (Serves 4)
| Pork shoulder loin | 60g × 4 slices - Trim excess fat, season with salt and pepper, and coat lightly with flour just before cooking. |
| Apple | 1 piece - Cut into 5mm wedges. |
| Watercress | As needed |
Seasonings
| Butter | 20g |
| Olive oil | 1 tsp |
| Sake | 1 tbsp |
| Light soy sauce | 1 tsp |
Instructions
- In a frying pan, heat 10g of butter and olive oil, and cook the pork slices. Sear both sides until golden brown, then remove from the pan and set aside.
- Wipe the pan with a paper towel, then add the remaining 10g of butter. Sauté the apple slices until tender.
- Once the apples have softened, return the pork slices to the pan. Drizzle with sake and light soy sauce, cover, and steam for 1 minute.
- Serve on a plate and garnish with watercress.