Colin Fassnidge Poached Pork Fillet with Pearl Barley and Wilted Greens recipe

Method:

1. In a pan, sweat off onions, garlic, ginger, star anise, cinnamon.
2. Deglaze the pan with the white wine, add hock stock and simmer for 30 minutes.
3. Add soy sauce to season, add pork fillet and mushrooms.
4. 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).
5. Remove pork, strain stock and bring it back to the boil. Add lime juice and leaves.
6. 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