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The combination of orange and fresh ginger is like magic with pork. The reduced balsamic vinegar acquires a sweetness that marries well with the orange and ginger.
This recipe uses a modified "classic" technique for sauces for wild meat and game - that of "gastrique". Typically one would reduce sugar to caramel and deglaze with vinegar. Here, we're deglazing with orange juice. And instead of using a flour-thickened stock, we are merely reducing the liquid to concentrate the flavours. I'm still licking my lips days after eating the dish!
Pressing oranges to make juice.
Pork fillet, cleaned, and cut.
The pork is standing so the fiber are perpendicular to the cutting board.
The meat flattened into medallion with the flat side of the knife.
The medallions, season with salt & pepper.
The butter starting to foam in the extremely hot pan.
The medallions are cooking in the pan, the butter has acquired a lovely light brown colour.
Cook the meat until golden brown. You should not keep turning the meat in the pan, nor pressing on it.
You can see the caramelised meat juices at the bottom of the pan.
Sugar with a bit of water in the pan, ready to start caramelising.
The sugar has turned a brown colour and is now caramel.
Adding the orange juice and the ginger, ready to reduce.
The balsamic vinegar, reducing in a pot, nearly ready.
Pouring the reduced orange juice & ginger through a strainer to remove any chunks, and have a liquid sauce.
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Dining is and always was a great artistic opportunity. Frank Lloyd Wright