Run out number 2 for this ponzu pork, and this was a significantly better cooked joint, albeit less attractive in presentation… If anyone cares.
Looking back at the first attempt (here), the picture doesn’t necessarily tell the truth. This time the meat was significantly more moist and flavoursome, mostly due to not blindly trusting the time on the recipe and using a meat thermometer. The joint was a little smaller than it was previously, less than 400g, and required a couple of minutes fried on each side, then about 10 minutes on one side, then 8 minutes on the other side at 200c. Still more than the recipe would have you believe. I also prepared the meat a little more carefully, cutting away some fat and pulling off some of the silver skin than holds a tenderloin together.
The potatoes are King Edwards, not my favourite for roasting, not quite fluffy enough for my liking, but they did a job. This is the first time I’ve ever used fat from a duck that I’ve rendered myself (here) to roast the potatoes and I’m delighted with it! Makes the expense of the duck slightly easier to swallow.
I’ll be honest, this isn’t a combination that will be winning awards. The zing of the ponzu just isn’t a roast potato kind of flavour… But sometimes you’ve gotta smash to tasty things together on a plate.
Here as before, the Shaoxing wine and rice wine vinegar were replaced with sherry and white wine vinegar out of necessity… Will really have to grab those items one day.
The pork and Ponzu from Tom Kerridge – Lose Weight, pg. 166