PORK FILLET WITH BLACK GARLIC GLAZE

Method

Pork Fillet is great value for money and works really well cooked sous vide and finished on the Kasai Konro Grill. The Black Garlic glaze will work equally well with all meats and some meaty fish.

Pork Fillet, Black Garlic Glaze
Remove any sinews from pork fillet and ballotine tightly in clingfilm. Chill

Water bath fillet at 54ºC for 45 minutes

Remove from clingfilm, pat dry with kitchen paper and brush liberally in black garlic glaze

Transfer to a hot bbq and cook until well coloured all over. Reapply glaze continuously during the bbqing process. (internal temp should reach approx 58ºC)

Allow to rest 4-5 minutes in a warm place before carving

Black Garlic Glaze
Add all ingredients to a blender and blend until smooth

Season with Maldon salt and pass through a sieve to remove any lumps