A rich white or medium weight red would be great with this dish. Our featured Grenache from Barossa's Z Wine is busting with fresh red and blue fruits, light confectionary notes and touches of fresh herb and spice. It is deliciously soft and textural
- 400g pork fillet
- 2 pork fillets
- 200g cooked pearl barley
- 1 onion, roughly chopped
- 1 bulb garlic, sliced in half
- 1 knob ginger, microplaned
- 3 star anise
- 1 cinnamon quill
- 100ml white wine
- 500ml ham hock stock
- Soy sauce, to season
- 8 king brown mushrooms
- 16 swiss mushrooms
- Juice of 1 lime
- 2 lime leaves
- Garnish: shard leaves and sorrel
- In a pan, sweat off onions, garlic, ginger, star anise, cinnamon.
- Deglaze the pan with the white wine, add hock stock and simmer for 30 minutes.
- Add soy sauce to season, add pork fillet and mushrooms.
- Remove pot from heat and allow to sit for 20 mins – or until 58ºC at centre of pork fillet (it should be light pink in the middle).
- Remove pork, strain stock and bring it back to the boil. Add lime juice and leaves.
- Slice pork, arrange on top of barley in bowl, add mushrooms. Garnish with shard and sorrel. Pour over hot stock and serve.
Wine match: Z Wines Roman Grenache Shiraz Mataro 2013