Jesper Nilsson draws inspiration from colder-climate Italian cuisine, creating a dish where olive oil meets butter in a basting that adds depth and complexity.
Basting ingredients:
- 100 g butter
- 100 g olive oil
- Zest of 1 lemon
- 4 anchovy fillets, crushed
- 1 garlic clove, minced
- 2 pinches finely chopped capers
- 1 pinch finely chopped parsley
Method:
Melt the butter in the olive oil, then add the anchovies, garlic, capers, parsley and lemon zest. Keep warm until needed, allowing the flavours to infuse and form a rich, aromatic basting for the pork.
Pork ingredients:
- 200 g pork neck, cut into a cutlet
- Tarragon-flavoured vinegar
- 1 bunch kale, stems removed
Method:
Grill the pork neck over high heat, flipping when possible, and baste frequently with the butter and olive oil mixture to form a caramelised crust. Cook to around 50 °C and allow to rest to 58 °C. Wilt the kale in a hot, dry pan with olive oil, seasoning lightly, then finish with a drizzle of tarragon vinegar.
Jus ingredients:
- 1 L pork or beef stock
- 1 cup red wine
- 1/2 brown onion, thinly sliced
- 1 T butter
Method:
Melt the butter and gently caramelise the onions until lightly browned, then de-glaze with red wine and add the stock. Simmer until reduced to a rich, glossy jus.
Garlic aioli ingredients:
- 1 garlic, roasted until caramelised
- 2 egg yolks
- Canola oil
- Olive oil
- Juice of 1 lemon
- Salt and pepper
Method:
Crush the roasted garlic into a bowl with lemon juice and egg yolks, then slowly whisk in the canola oil to form a thick emulsion. Finish with olive oil and season to taste.
To assemble:
Slice the pork neck thinly and drizzle with the remaining basting. Arrange the kale on top, add a dollop of aioli on the side, and finish with a pour of pork jus, a drizzle of olive oil, and a grind of black pepper.
75 Kloof Street, Gardens, Cape Town
Recent Comments