- a little pepper
- 0.5 tsp. salt
- a little clarified butter
- 0.5 tbsp. butter
- 1.5 tbsp. sugar
- 1 tbsp. icing sugar
- 1 tbsp. red port
- a little salt and pepper to taste
- 1 red onion, cut into thin segments
- 1 pork fillet (ca. 500 g)
- 300 g rhubarb, cut in half lengthways if necessary, and then diagonally into 7-cm-long pieces
- 0.5 cm ginger, cut into quarters and then into very thin slices
- 2 dl veal stock, or meat bouillon
To make the marinade, combine the port and pepper and mix well. Coat the fillet with the mixture, cover and leave to marinate in the fridge for about 3 hours. Remove the meat from the fridge approx. 1 hr. prior to browning. Pre-heat the oven to 80°C. Preheat the platter and plates. Pat the meat dry, salt. Heat the clarified butter in a frying pan. Fry the meat all round for approx. 10 mins. Set aside the pan. Place the meat on the pre-warmed platter. Insert the meat thermometer in the thickest part.
Cook at a low temperature in the centre of a preheated oven for around 1 1/2 hours. The core temperature should be 60-65°C. The meat can then be kept warm at 60°C for up to 1 hour.
Mix the rhubarb pieces with the icing sugar, cover and leave to steep for approx. 30 mins. Discard the juice produced. Boil the sugar and butter in the set aside frying pan, without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Add the onions and ginger and sauté for approx. 2 mins. Pour in the stock, bring to the boil, simmer over a medium heat for approx. 5 mins. Add the rhubarb pieces, sprinkle over the sugar, cover and simmer for approx. 5 mins. until almost soft, season.
- 5h 30 Preparation/cooking time: ca. 30m + Marinate: ca. 180m + Low-temperature cooking: ca. 90m + Allow to rest: ca. 30m
- Servings For 4 people
- Nutrition 241 Kcal