1 pork fillet (300 – 400g)
Black garlic glaze (see recipe below)
190g black garlic
200g runny honey
125ml brandy
Maldon salt
water to blend to correct consistency
Little Kasai Konro Grill with Stainless Steel Frame
Sumi Bincho Charcoal (10kg Box)
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