Pork Roll with Fennel Salad
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "Herbs such as thyme and fennel contain very little sodium. Use herbs to substitute salt in recipes helps lower blood pressure."
Ingredients (Serve 1):
| Pork Loin | 1 piece (100 gm) |
| Thyme | 3 sprigs |
| Fennel (thinly sliced) | 1/2 head |
| Lemon (juiced) | 1/2 piece |
| Olive Oil | 1/2 tablespoon |
| Breadcrumb | 1/4 cup |
| Minced Garlic | 1 clove |
Seasonings:
| Salt | 1/5 teaspoon |
| Coarse Black Pepper | 1/2 teaspoon |
| Aged Balsamic Vinegar | 1/2 teaspoon |
Cooking Method:
| 1. | Heat a pan of water to 65℃. |
| 2. | Season both sides of the pork loin with 1/10 teaspoon of salt and 1/4 teaspoon black pepper. |
| 3. | Place 2 sprigs of thyme on the pork loin. Roll it up and wrap with aluminum foil. Cook the pork roll in water bath of 65℃ for 45 minutes. |
| 4. | To make fennel salad, toss the fennel together with lemon juice, olive oil, 1/10 teaspoon of salt and 1/4 teaspoon of black pepper. |
| 5. | In another pan, combine the breadcrumbs with garlic and 1 sprig of thyme until golden brown. |
| 6. | Lightly coat the pork loin with breadcrumbs. Slice into small rolls. Serve with fennel salad and balsamic vinegar on the side. |
Cooking Tips:
Slow poaching depends on two things - temperature and time. To ensure the pork is fully done, it is cooked at a temperature of 65℃ steadily for about 45 minutes.
This recipe is provided by Mr. Tony Cheng.
Extract from CookSmart, Issue 12
