Recipes / Meat

Pan-fried Pork Chop with Crushed Almonds and Pimento Salad

Method:

1. Season the pork chop with olive oil and sea salt.

2. Over a medium heat, pan-fry the pork chop for 3 minutes on each side. Flatten the pork chop with a spoon during cooking. Lower the heat to medium-low and cook for another 3 or 4 minutes. Allow to rest for 3 minutes.

3. Prick the pimentos with a fork. In the same pan, pan-fry the whole pimentos and season with smoked sea salt.

4. Mix the sliced pear with spring onion, season with salt and drizzle with olive oil.

5. Serve pork chop with crushed almonds, and serve with pimentos, salad leaves and pear.

Liqueur Pairing Suggestion

Jean-Luc Colombo les Pins
Couches Rose 2013
France / Item no. 301164689
With flavours of olive freshness, fresh spices. Notes of peach, rose and pepper. Well-balanced, round mouth and complex palate, finish with mineral.

Posted on January 11, 2019

Gammon Ham in Honey

Method:

1. Leave the frozen gammon ham in the fridge for 1½ days to thaw naturally.

2. In a pot of water, simmer bay leaves, star anise, coriander seeds, cinnamon stick, rosemary, thyme, cloves, garlic and salt for 45 minutes over a medium-low heat.

3. Bring the water to the boil, submerge the gammon ham and cover with lid. Turn the heat off.

4. Leave the gammon ham in the hot water for 15 minutes. Turn the gammon ham, bring the water to the boil again, and then turn the heat off again.

5. Leave the gammon ham in the hot water for another 15 minutes. Repeat step 4 twice more.

6. Take out the gammon ham and allow to rest for 20 minutes.

7. Before serving, heat oil in a pan over a high heat. Sear each side of the gammon ham until golden.

8. Return the gammon ham to the pot of stock, bring to the boil and serve.

9. In a saucepan, melt the honey and sugar, and drizzle them over the ham. Serve with wholegrain mustard if preferred.

Liqueur Pairing Suggestion

Rihaku Nigorizake
Tokubetsu Honjyozo
Japan / Item no. 300100679
The most representative dry nigori sake in Rihaku series. It gives a rich and rounded palate. The finish is dry and refreshing.

Posted on January 11, 2019

Recipes / Meat

Pan-fried Pork Chop with Crushed Almonds and Pimento Salad

Gammon Ham in Honey

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