buccaneer
somebody shut me the fark up.
Pork Loin Volcano Method
Pork loin went on special down here, $8 per kilo so:
I use the ability of the BSK to hold a temp and then to raise the temp quite quickly.
So, you start out with some magma and build to a fierce bellowing heat.
This isn't a cook you can walka way from when you get to the point of eruption but the results are outstanding I hope you agree?
____________________
Pork Loin Rolled,boneless.
300grams table salt
1 tsp Star Anise
2 tsp ground white pepper
1Tbs allspice
1tsp Five Spice Powder
2 tsp fennel seeds
1 tsp ground cinnamon
1 tsp ground cardamom
Fresh Extra Virgin Olive Oil-best quality
(If only retail commercial brands are accessible, use grapeseed oil instead.)
Vegetables.
Baby onions
Kipfler potatoes
Head of garlic
Cabbage
-----------
Salted Butter
Balsamic vinegar
Sea salt
Pepper
----------------
Score pork skin well with a knife.
Toast whole spices and grind, mix well with salt in a bowl.
Rub over pork and wrap in plastic and refrigerate for at least 6 hours.
Wash salt off pork and dry well with paper towels, then put onto a wire rack over a dish and place in refrigerator for another 6 hours or overnight.
Baby onions topped and tailed and a cross cut in the root end, just 1/4 of an inch deep.
Leave skin on.
Separate a head of garlic into individual cloves, skin on.
Slice cabbage into inch wide slices, core removed.
Method.
Heat BBQ to 160C/320F and place pork onto a trivet in a baking tray and rub skin with EVOO and dust with a sprinkling of the spiced salt.
Place baby onions and garlic into tray and toss in EVOO.
Place tray into BBQ and cook for 45 minutes.
Check garlic and remove if done, turn onions and check internal temperature.
Our target is 50C/120F.
While this step is taking place, parboil potatoes in their skins for 15-20 minutes until just tender.
Cool and remove skins and slice into thick chunks and oil and salt.
Once the pork Internal Temperature of 50c?120F is reached, increase temperature of BBQ to 250C/500F.
(At this point, resuscitation may be necessary for American BBQers, but trust Bucc here and do it.)
The vegetables should be removed at this juncture, they should be done.
Keep warm in warmer.
Place potatoes into oil in the pan under the pork and cook until pork reaches and internal temperature of 72C/160F-75C/167F if you like medium pork.
Pull and rest, the temperature will reach about 80C/175F.
Peel the garlic and the onions and plate , and if you like use one onion and 3 mellow garlic to blend with the pan juices to make your gravy.
Sieve for finest results with gravies.
Cabbage: Place into a saucepan with one centimetre of water, a thumb size piece of butter, a drizzle of EVOO and balsamic vinegar, a pinch of sea salt and white pepper and cook on high heat covered for 3 minutes, or until just tender.
Strain and serve, pouring over a little of the cooking liquid if desired.
The final plated result.
http://www.bbq-brethren.com/forum/showthread.php?p=2181676#post2181676
Pork loin went on special down here, $8 per kilo so:
I use the ability of the BSK to hold a temp and then to raise the temp quite quickly.
So, you start out with some magma and build to a fierce bellowing heat.
This isn't a cook you can walka way from when you get to the point of eruption but the results are outstanding I hope you agree?
____________________
Pork Loin Rolled,boneless.
300grams table salt
1 tsp Star Anise
2 tsp ground white pepper
1Tbs allspice
1tsp Five Spice Powder
2 tsp fennel seeds
1 tsp ground cinnamon
1 tsp ground cardamom
Fresh Extra Virgin Olive Oil-best quality
(If only retail commercial brands are accessible, use grapeseed oil instead.)
Vegetables.
Baby onions
Kipfler potatoes
Head of garlic
Cabbage
-----------
Salted Butter
Balsamic vinegar
Sea salt
Pepper
----------------
Score pork skin well with a knife.
Toast whole spices and grind, mix well with salt in a bowl.
Rub over pork and wrap in plastic and refrigerate for at least 6 hours.
Wash salt off pork and dry well with paper towels, then put onto a wire rack over a dish and place in refrigerator for another 6 hours or overnight.
Baby onions topped and tailed and a cross cut in the root end, just 1/4 of an inch deep.
Leave skin on.
Separate a head of garlic into individual cloves, skin on.
Slice cabbage into inch wide slices, core removed.
Method.
Heat BBQ to 160C/320F and place pork onto a trivet in a baking tray and rub skin with EVOO and dust with a sprinkling of the spiced salt.
Place baby onions and garlic into tray and toss in EVOO.
Place tray into BBQ and cook for 45 minutes.
Check garlic and remove if done, turn onions and check internal temperature.
Our target is 50C/120F.
While this step is taking place, parboil potatoes in their skins for 15-20 minutes until just tender.
Cool and remove skins and slice into thick chunks and oil and salt.
Once the pork Internal Temperature of 50c?120F is reached, increase temperature of BBQ to 250C/500F.
(At this point, resuscitation may be necessary for American BBQers, but trust Bucc here and do it.)
The vegetables should be removed at this juncture, they should be done.
Keep warm in warmer.
Place potatoes into oil in the pan under the pork and cook until pork reaches and internal temperature of 72C/160F-75C/167F if you like medium pork.
Pull and rest, the temperature will reach about 80C/175F.
Peel the garlic and the onions and plate , and if you like use one onion and 3 mellow garlic to blend with the pan juices to make your gravy.
Sieve for finest results with gravies.
Cabbage: Place into a saucepan with one centimetre of water, a thumb size piece of butter, a drizzle of EVOO and balsamic vinegar, a pinch of sea salt and white pepper and cook on high heat covered for 3 minutes, or until just tender.
Strain and serve, pouring over a little of the cooking liquid if desired.
The final plated result.
http://www.bbq-brethren.com/forum/showthread.php?p=2181676#post2181676
