Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Colin Fassnidge Poached Pork Fillet with Pearl Barley and Wilted Greens recipe Food Colin Fassnidge Poached Pork Fillet with Pearl Barley and Wilted Greens recipe Preparation time 10 minutes Cooking time 70 minutes Serves 4 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 Ingredients 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 Method: 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 Food Preparation Time 10 minutes Cooking Time 70 minutes Serves 4 Shop Dessert Wine You might also like Food Peter Gunn - The New Guard Words by Carrie Hutchinson on 15 Mar 2017 Food Adam Liaw asks are we really what we eat? Words by Adam Liaw on 3 Sep 2018 Food Lyndey Milan’s Hot-smoked salmon and asparagus with seaweed butter recipe Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline