DOCUMENT

34 Asian-style pork fillet Serves 4 | Preparation time: 110–130 minutes Ingredients For the fillet of pork: 600 g pork fillet, ready to cook Salt Pepper Curry powder For the vegetables: 20 g butter 150 g shiitake mushrooms | diced 1 bunch of spring onions (150 g) | in 1 cm pieces 150 g sugar snap peas | chopped into thirds 125 g bean sprouts 150 g pineapple | cut into small pieces 15 g root ginger | grated 100 ml rice wine Salt Sugar 1 tsp. curry powder Pepper For frying: 20 g clarified butter Accessories: Flat, heat-proof plate Preparation Pre-heat the plate in the drawer on a setting of 5 bar segments for 15 minutes. Rest the pork fillets at room temperature. Place the pork fillet on the plate in the drawer and cook. Around 20 minutes before the end of the cooking time, heat the butter in a pan, fry the shiitake mushrooms, add the spring onions, sugar snap peas, bean sprouts, pineapple and ginger and cook for approx. 3–4 minutes. Deglaze with rice wine and season with salt, sugar, curry powder and pepper to taste. Remove the pork fillet from the drawer and season with salt. Heat the clarified butter in a pan and sear the pork fillet on a high heat for approx. 2 minutes on each side. Season with pepper after searing. Warming drawer settings  Core temperature: 65 °C Duration: 90–110 minutes