Pork secretos with artichokes and red wine tapioca
Item 1 of 1
- 4
- 2 hours
This colourful and flavourful recipe from Nuno Mendes uses highly-prized pork secretos and requires lengthy cooking sous vide at a low temperature. If you don't have a sous vide you can roast the pork instead. Along with the artichokes and red wine tapioca, this dish is sumptuous.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Pork secretos
- 1000g of pork secretos, cut into 4 portions
- 500ml of olive oil
- 1 bunch of fresh thyme
- 4 garlic cloves, smashed
- black pepper
- white pepper
Tapioca
- 65g of tapioca
- 250ml of red wine
Onion paste
- 2 red onions
- salt
- pepper
- 500ml of red wine
- 10g of grain mustard
Baby artichokes
- 4 baby artichokes
- 1 onion
- 500ml of white wine
- 2 tbsp of fresh parsley
- 1 garlic clove
- 1 tbsp of olive oil
- 1 bunch of fresh thyme
- salt
Garnish
SAVE RECIPE
Equipment
- Water bath
- Sous vide bags
Method
1
Leave the pork to marinate in the olive oil, thyme, smashed garlic and black and white pepper for 4 hours
- 1000g of pork secretos
- 1 bunch of fresh thyme
- 500ml of olive oil
- 4 garlic cloves
- black pepper
- white pepper
2
Put the secretos in a bag, vacuum seal and cook sous vide at 65°C for 12 hours
3
Blanch the tapioca in boiling water for 1 minute then remove with a slotted spoon or fine mesh strainer and allow to cool. Blanch again for 3 minutes then soak the tapioca in the red wine
- 65g of tapioca
- 250ml of red wine
4
Julienne (slice into thin strips) the onions, then braise them in enough red wine to cover. Reduce the red wine and onion down to a paste, remove 100g of the onion paste and chop finely on a board. Add the mustard and season to taste
- 2 red onions
- 500ml of red wine
- 10g of grain mustard
5
Drop the prepared artichokes into a pan with the onion, white wine, parsley, garlic, salt, olive oil and thyme to stop them going brown and cook until soft. Cut each artichoke into quarters
- 1 onion
- 500ml of white wine
- 2 tbsp of fresh parsley
- 1 garlic clove
- 1 tbsp of olive oil
- 1 bunch of fresh thyme
- salt
6
To serve, position the pork secretos on each plate. Spoon the onion and mustard mixture next to the meat, then spoon over the tapioca in the red wine, making sure to drizzle some of the jus onto the meat. Arrange four of the artichoke quarters around the meat, then place 3 cherries around the edge of the plate
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024