Hoisin Pork fillet and Thai Style Vegetable Salad by Clement Pavie with wine pairing
– 2 medium size pork fillets (450/500g each)
– Marinade Ingredients
– 4 table spoon of hoisin sauce
– 2 table spoon of soya sauce
– 2 teaspoon of sesame seeds
– 1 tea spoon of freshly grated ginger
– 1 teaspoon of freshly grated lemon grass
– 1 crushed clove of garlic
– 1 very fine shredded red chili (cut in half and seeded)
– 3 finely chopped scallions
– 2 tablespoon sesame oil
– 1 table spoon of sesame oil
– 1 tablespoon of veg oil
– 1 table spoon of soya sauce
– Juice of 1 lime
– 1 large carrot
– 1 medium red onion
– 1 handful of mange tout
– 3 scallions
– 1 clove of garlic
– 1 pinch of salt
– 1 large red chilli (cut in half and seeded)
– 2 teaspoon of freshly chopped fresh coriander
– 250gr of baby mixed leaves
In a bowl, mix all the ingredients to make a smooth semi liquid marinade
Place the pork fillet and the marinade in a zip lock bag, and rub the marinade gently
Leave to marinate 6 to 24 hours in the fridge
Thai veg style salad
Very fine shred the red onions, chilli, and white of the scallions (keep the green for the salad), carrots and mange tout.
Place in a stainless still bowl
Heat up the Soya sauce, sesame oil and the veg oil.
Leave to simmer for a minute
Pour on top of the shredded veg.
Add the lime juice and the sugar, mix thoroughly.
Cover with cling film and leave to cool down
Leave the dressing and veg to infuse for 1 day in the fridge.
Roast the fillet of pork in a hot 180˚C oven for 20 minutes until cooked.
Finely chopped the fresh coriander and the green of scallions and add to the dressing.
In a large bowl, toss the seasonal leaves with the veg dressing,
Add the fresh chopped coriander and serve
Our recommended Wine Pairing for this Recipe
Carignan, Grenache , Mourvedre, Syrah
This wine has a lovely fresh fruity aroma loaded with bramble notes as well as leather and spice. It has quite a deep and intriguing nose.
The freshness follows onto the palate with a soft supple body resulting from the nine months lees aging it has. The bramble fruit spring onto the palate with great expression.
This wine will pair beautifully with this dish with the bramble fruit working with the sweetness of the hoisin sauce and the elegant structure of the body supporting the pork. It is a big wine but with decanting it will not over power this delicious dish.
Available from O’Brien’s Wines Nationwide or Online.
Clement Pavie is the Head Chef for Musgrave MarketPlace, Ireland’s leading foodservice and cash and carry wholesaler. Clement trained in the renowned Ecole Superieure de Cuisine Francaise in Ferrandi and has worked in 4 star hotels, Michelin Star restaurants and groups across France, England and Ireland including Restaurant Patrick Guilbaud and Claridge’s in London. Musgrave Marketplace offers over 12,000 retail and foodservice lines, and also carries a wide choice of own brands that help customers cut costs without compromising on quality. For more information please visit www.musgravemarketplace.ie